These Blueberry Cheesecake Cookie Cups are the perfect summer dessert. They are easy to make and freeze really well! You know, in case you need to make them ahead of time… or prevent yourself from eating them all in one sitting.

TIPS FOR THESE BLUEBERRY CHEESECAKE COOKIE CUPS:

• You can use a different fruit puree if you prefer.
• Ensure your heavy cream is cold (ideally the mixer bowl too) as this will make the cream whip up better.
• The cookies will soften a bit the longer they sit with the filling.
• These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
• Best served cold, out of the fridge.

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Blueberry Cheesecake Cookie Cups

5 from 1 vote

Recipe by Flip Flop Foodies Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Cookie Cups:

• 1 cup 1 all-purpose flour, plus 2 tbsp

• 1/4 tsp 1/4 baking soda

• 1/2 tsp 1/2 salt

• 1/2 cup 1/2 unsalted butter, at room temperature

• 3/4 cup 3/4 granulated sugar

• 1 1 egg, at room temperature

• 1 tsp 1 vanilla extract

• Blueberry Cheesecake Filling:

• 1/2 cup 1/2 cold heavy whipping cream

• 4 oz 4 cream cheese, softened

• 1/4 cup 1/4 granulated sugar

• 1/4 cup 1/4 blueberry puree

Directions

• 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.