These Raspberry Cheesecake Cookie Cups are a sweet treat that everyone will love! With a soft cookie base and creamy cheesecake filling topped with yummy raspberry, they’re just delightful.
Making these cups is so much fun! I like to share them at gatherings, and they disappear fast. Who can resist that cookie and cheesecake combo, right? 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is the way to go so you can control the saltiness. If you’re in a pinch, you can substitute with margarine, but the flavor might not be as rich.
Brown Sugar: Light brown sugar gives a nice depth to the flavor. If you don’t have it, you can mix granulated sugar with a bit of molasses for a quick replacement.
Cream Cheese: Cream cheese adds creaminess and tang to the filling. If you need a dairy-free option, consider using vegan cream cheese, which works well here!
Raspberries: Fresh raspberries are a must for the topping, but other berries such as blueberries or strawberries can also work if raspberries aren’t available. They’ll still give a fruity twist!
How Do I Make the Perfect Cookie Cups?
Creating the cookie cups can be tricky if you’ve never done it before. Here’s how to get that perfect shape:
- When pressing the dough into the muffin tin, make sure to evenly distribute it along the bottom and sides.
- Use your fingers or the back of a measuring spoon to help mold the dough into the cup shape without leaving holes.
- Don’t overbake! Keep an eye on them; they should be lightly golden around the edges and soft in the middle.
- Let them cool completely before adding the cheesecake filling, so it doesn’t melt!
With these tips, you’re set for success! Enjoy your baking!
Raspberry Cheesecake Cookie Cups
Ingredients You’ll Need:
For the Cookie Cups:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Topping:
- Fresh raspberries (about 3 raspberries per cup, or as desired)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 12-15 minutes for baking. After cooling, you’ll need to chill the cups for at least 1 hour in the fridge before serving. So, in total, you should set aside about 1.5 to 2 hours for these delicious treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with paper liners to make it easy to remove the cookie cups later.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it’s light and fluffy, which should take a couple of minutes. Add in the egg and vanilla, mixing until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until a soft dough comes together.
4. Form the Cookie Cups:
Now, take that delicious cookie dough and press it evenly into the bottom and up the sides of each muffin cup. Create a cup shape that will hold the cheesecake filling.
5. Bake the Cups:
Place the muffin tin in the preheated oven and bake for about 12-15 minutes. Keep an eye on them; you want them to be golden brown around the edges and firm to the touch. Once done, remove them from the oven and allow to cool completely in the pan.
6. Make the Cheesecake Filling:
While the cookie cups are cooling, prepare the cheesecake filling. In a mixing bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and sour cream until the mixture is smooth and creamy.
7. Fill the Cookie Cups:
Once the cookie cups are completely cooled, spoon or pipe the cheesecake filling into each cup, filling them generously but not overflowing.
8. Top with Raspberries:
Now for the fun part! Garnish each cheesecake-filled cookie cup with about 3 fresh raspberries on top. This adds a lovely pop of color and flavor!
9. Chill and Serve:
To let the flavors settle, pop the assembled cups in the refrigerator for at least 1 hour before serving. This will help the cheesecake filling set nicely.
10. Enjoy:
Once chilled, they’re ready to be enjoyed! Serve these delightful Raspberry Cheesecake Cookie Cups and watch them disappear!
Can I Use Different Fruit for the Topping?
Absolutely! While raspberries are delicious, you can swap them out for any fresh berries like blueberries, strawberries, or blackberries. Just make sure they’re ripe for the best flavor!
How Do I Store Leftover Cookie Cups?
If you have extras, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Just note that the cookie cups might soften a bit after a day or two!
Can I Freeze These Cookie Cups?
Yes! You can freeze the unfilled cookie cups. Just cool them completely and place them in an airtight container. When ready to enjoy, thaw and then fill with the cheesecake mixture before serving.
What If My Cookies Spread Too Much?
If your cookie cups spread in the oven, it could be due to warm butter or not enough flour. Make sure your butter is softened, but not melting, and double-check your measurements for the flour. If they do spread, just work with them! You can reshape the edges while they’re still warm.
