Blueberry Cheesecake Cookie Cups

[maybetoday]

BLUEBERRY CHEESECAKE COOKIE CUPS




Prep Time 2 hours 30 minutesCook Time 10 minutesTotal Time 2 hours 40 minutes

Servings
10


INGREDIENTS

Cookie Cups:

1 cup + 2 Tbsp all-purpose flour

1/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter room temperature

3/4 cup granulated sugar

1 large egg room temperature

1 tsp vanilla extract

Blueberry Cheesecake Filling:

1/2 cup heavy whipping cream cold

4 oz cream cheese softened

1/4 cup granulated sugar

1/4 cup blueberry puree*


INSTRUCTIONS

Cookie Cups:

Preheat oven to 350°F. Spray a regular sized muffin tin with cooking spray.

Whisk together flour, baking soda, and salt, set aside.

Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined.

Add flour mixture and mix until just combined.

Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.

Bake for 10-12 mins or until lightly browned and mostly set.

Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.


Blueberry Cheesecake Filling:

Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).

In a separate bowl, beat cream cheese and sugar until smooth.

Fold cream cheese mixture and blueberry puree into whipped cream. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).

Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

NOTES

* 1/2 cup of whole fresh blueberries, pureed.
  

link