Cheesecake Cookie Cups
These crunchy cheesecake cookie cups are the perfect mini desserts for any occasion. Easy to make and delightful to eat, they combine a delicious cookie base with a creamy cheesecake filling.
Equipment
- 1 muffin tin greased
- 1 Electric Mixer
- 1 Mixing Bowls
Ingredients
Cookie Base
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually add the flour, baking powder, and salt, mixing until a smooth dough forms.
- Divide the dough into 12 equal portions and press each into the prepared muffin tin, forming cup shapes. Press down gently in the center to create a well for the cheesecake filling.
- In a separate bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. Add the eggs and vanilla extract, mixing until the filling is creamy and smooth.
- Spoon the cheesecake filling into each cookie cup, filling almost to the top. Tap the muffin tin gently to release any air bubbles.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookie cups to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve the cheesecake cookie cups as they are or with your choice of toppings.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smooth texture. Chill the dough for easier handling.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Substitute almond extract for vanilla for a different flavor.
How to Serve: Serve with fresh berries or a drizzle of chocolate sauce.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days.
Make-Ahead Tips: Prepare the cookie dough and cheesecake filling a day in advance and store them separately in the refrigerator.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Substitute almond extract for vanilla for a different flavor.
How to Serve: Serve with fresh berries or a drizzle of chocolate sauce.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days.
Make-Ahead Tips: Prepare the cookie dough and cheesecake filling a day in advance and store them separately in the refrigerator.