Raspberry Cheesecake Cookie Cups
These delicious cupcake-like cookies combine the rich and tangy flavors of cheesecake with a buttery cookie cup, making an impressive and adaptable treat perfect for any occasion.
Ingrédients
Cookie Base
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup unsalted butter, softened Bring to room temperature for easier mixing.
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened Can substitute with a dairy-free cream cheese.
- 1/4 cup powdered sugar Can use a sugar substitute for a sugar-free option.
- 1/2 cup raspberries Can substitute with blueberries or strawberries.
Instructions
Preparation
- Gather all your ingredients to ensure you have everything you need. Soften the butter and cream cheese beforehand to make mixing easier. Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until smooth and creamy.
- Once creamy, add the egg and vanilla extract. Mix thoroughly.
- Gradually add in the flour and salt, stirring gently until combined. Avoid overmixing.
- Grease a muffin tin and press the dough into each cavity to form cup shapes.
- Bake for 10-12 minutes until golden around the edges. Allow to cool in the pan.
Cheesecake Filling
- In a bowl, beat the softened cream cheese and powdered sugar until smooth.
- Gently fold in the raspberries, keeping some chunks for texture.
- Once the cookie cups have cooled, fill them generously with the raspberry cheesecake mixture.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Store in an airtight container in the refrigerator for 3 to 4 days. Can be frozen without filling for up to three months.