Blueberry Cheesecake Cookie Cups
Soft, buttery cookie cups filled with creamy cheesecake and topped with fresh blueberries a quick, elegant dessert ready in under 40 minutes.
Equipment
- muffin tin
- mixing bowls
- electric mixer
- measuring cups
- spatula
- cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 8 oz cream cheese, softened
- 0.25 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp lemon juice
- 2 tbsp blueberry jam (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Cream butter and sugars until light and fluffy. Add eggs and vanilla.
- Mix flour, baking soda, and salt; combine with wet ingredients.
- Beat cream cheese, sugar, and vanilla until smooth.
- Roll cookie dough into 1.5-inch balls and press into muffin cups.
- Fill each cup with cheesecake mixture and top with blueberries.
- Drizzle lemon juice or blueberry jam as desired.
- Bake 15–18 minutes until edges are golden.
- Cool in pan 10 minutes, then on rack before serving.
Notes
Use room-temperature ingredients for best texture.
Add extra jam for sweetness.
Store in airtight container in fridge up to 4 days.
Add extra jam for sweetness.
Store in airtight container in fridge up to 4 days.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg