Fruit Cheesecake Sugar Cookie Cups
Apr 29, 2023 23:22:49 GMT -5
Post by bloodbought on Apr 29, 2023 23:22:49 GMT -5
Fruit Cheesecake Sugar Cookie Cups
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: About 22 Cookie Cups
Chewy sugar cookies filled with a classic cheesecake filling and topped with fresh fruit.
Ingredients
Cookie cups
2 cups (260g) all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/4 tsp salt
3/4 cups (168g) unsalted butter, room temperature
1 cup (207g) sugar
1 large egg
2 tsp vanilla extract
Cheesecake filling and topping
12 oz cream cheese, room temperature
1 3/4 cups (201g) powdered sugar
1 1/2 tsp vanilla extract
Assortment of chopped fresh fruit
Instructions
Spray cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees F.
In a medium sized bowl, combine the flour, baking soda, cornstarch and salt. Set aside.
Add the butter and sugar to a large mixer bowl and beat together for 2-3 minutes, until light in color and fluffy in texture.
Add the egg and vanilla and beat until well combined.
Add the dry ingredients to the wet ingredients and mix until well combined, but don’t over mix. Dough will be thick.
Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/2 way up the sides of each cupcake cup, forming a cup shape.
Bake for 7-10 minutes, or until cookie cups are lightly golden around the edges.
Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish
cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while they are still warm and fresh out of the oven.
Once cookie have cooled, make the cheesecake filling. Add the cream cheese, vanilla and powdered sugar to a large mixer bowl and beat together until smooth and well combined.
Pipe or scoop cheesecake filling into the cookie cups, then top with assorted fresh fruit.
Store the cookie cups in an airtight container in the refrigerator. They are best eaten within 3-4 days, depending how well your fruit on top lasts.
link
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: About 22 Cookie Cups
Chewy sugar cookies filled with a classic cheesecake filling and topped with fresh fruit.
Ingredients
Cookie cups
2 cups (260g) all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/4 tsp salt
3/4 cups (168g) unsalted butter, room temperature
1 cup (207g) sugar
1 large egg
2 tsp vanilla extract
Cheesecake filling and topping
12 oz cream cheese, room temperature
1 3/4 cups (201g) powdered sugar
1 1/2 tsp vanilla extract
Assortment of chopped fresh fruit
Instructions
Spray cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees F.
In a medium sized bowl, combine the flour, baking soda, cornstarch and salt. Set aside.
Add the butter and sugar to a large mixer bowl and beat together for 2-3 minutes, until light in color and fluffy in texture.
Add the egg and vanilla and beat until well combined.
Add the dry ingredients to the wet ingredients and mix until well combined, but don’t over mix. Dough will be thick.
Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/2 way up the sides of each cupcake cup, forming a cup shape.
Bake for 7-10 minutes, or until cookie cups are lightly golden around the edges.
Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish
cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while they are still warm and fresh out of the oven.
Once cookie have cooled, make the cheesecake filling. Add the cream cheese, vanilla and powdered sugar to a large mixer bowl and beat together until smooth and well combined.
Pipe or scoop cheesecake filling into the cookie cups, then top with assorted fresh fruit.
Store the cookie cups in an airtight container in the refrigerator. They are best eaten within 3-4 days, depending how well your fruit on top lasts.
link
