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Delicious Blueberry Cheesecake Cookie Cups

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These blueberry cheesecake cookie cups combine a soft, buttery cookie shell with a creamy cheesecake filling and fresh blueberries for a quick, easy, and crowd-pleasing dessert.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 8 oz (225 grams) cream cheese, softened
  • ½ cup (60 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • ¾ cup (110 grams) fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin or line with paper liners for easier cleanup.
  2. In a bowl, whisk together 1 ½ cups (190 g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  3. In a separate large bowl, beat ½ cup (113 g) softened unsalted butter, ½ cup (100 g) granulated sugar, and ¼ cup (50 g) packed brown sugar until fluffy and light, about 3 minutes.
  4. Mix in 1 teaspoon vanilla extract and 1 large egg until fully combined, scraping down the sides as needed.
  5. Gradually add the flour mixture into the butter mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
  6. Using an electric mixer, beat 8 oz (225 g) softened cream cheese until smooth. Add ½ cup (60 g) powdered sugar and ½ teaspoon vanilla extract, mixing until creamy and lump-free.
  7. Gently fold ¾ cup (110 g) fresh blueberries into the cheesecake mixture. Be careful not to crush them.
  8. Spoon about 1 ½ tablespoons of cookie dough into each muffin cup. Press the dough evenly over the bottom and slightly up the sides to form a cup shape.
  9. Place about 1 tablespoon of cheesecake blueberry filling into the center of each cookie cup, spreading gently but leaving some cookie edge visible.
  10. Drop a small amount (about 1 teaspoon) of cookie dough on top of the filling to seal it slightly, but don’t cover entirely.
  11. Place muffin tin in the oven and bake for 18-22 minutes. The edges should be golden, and the cheesecake filling just set but still creamy.
  12. Let cookie cups cool in the tin for 10 minutes before transferring to a cooling rack. They firm up nicely as they cool.

Notes

Keep cream cheese and butter at room temperature for smoother mixing. Fold blueberries gently into the cheesecake filling to avoid crushing. If cookie tops brown too fast, cover loosely with foil halfway through baking. Press dough evenly in muffin tin for uniform shape. Chill dough for 10 minutes if kitchen is warm to prevent spreading.

Nutrition

Keywords: blueberry cheesecake, cookie cups, easy dessert, homemade cookies, blueberry dessert, cheesecake filling, quick dessert

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