Description
Soft vanilla cookie cups filled with a light, no-bake blueberry cheesecake cream create an elegant yet easy dessert. Each bite combines a buttery cookie base with a smooth, fruity cheesecake filling.
Ingredients
1 cup + 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar (for cookie dough)
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, cold
4 ounces cream cheese, softened
1/4 cup granulated sugar (for filling)
1/4 cup blueberry puree
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a standard muffin tin with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and 3/4 cup sugar on medium-high speed for 2 to 3 minutes until pale and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Add the dry ingredients and mix just until combined without overmixing.
- Using a large cookie scoop (about 3 tablespoons), divide the dough evenly among the muffin cups and gently press down slightly to flatten.
- Bake for 10 to 12 minutes, until lightly golden and mostly set.
- Immediately press the bottom of a small jar into the center of each cookie to create a well. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a chilled bowl, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, beat the cream cheese and remaining 1/4 cup sugar until smooth. Fold in the blueberry puree.
- Gently fold the cream cheese mixture into the whipped cream until fully combined and airy.
- Pipe or spoon the filling into the cooled cookie cups and refrigerate for about 2 hours, or until fully set. Serve chilled.
Notes
Substitute blueberry puree with raspberry, strawberry, or mango puree for variation.
Add 1 teaspoon lemon zest to the filling for extra brightness.
Drizzle melted white chocolate or top with fresh blueberries before serving for decoration.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze fully assembled cookie cups for up to 4 weeks and thaw overnight in the refrigerator before serving.
Do not reheat, as the filling is meant to remain chilled.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
