These Raspberry Cheesecake Cookie Cups are like tiny desserts that pack a big punch! With a sweet cookie base, creamy cheesecake filling, and delicious raspberry topping, they are a real treat!
Who can resist a cookie that combines two favorites—cheesecake and fruit? I love serving these at parties; they disappear fast, and everyone always asks for the recipe. Just remember to save a few for yourself! 😉
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for the cookie cups. You can substitute with margarine, but you’ll miss out on that rich flavor. I’ve found that organic butter really enhances the taste!
Sugars: Granulated and brown sugar gives the cookie cups a chewy texture. You can try using coconut sugar or honey for a healthier option. Just know that this may alter the flavor and sweetness levels a bit.
Cream Cheese: This is the star of the cheesecake filling. Use full-fat for the best taste. If you want a lighter version, you could use low-fat cream cheese or even Greek yogurt, though the texture will change.
Raspberry Jam: Using fresh raspberry puree makes a more vibrant flavor. If raspberries aren’t in season, you can use other fruits like strawberries or blueberries to change things up!
How Do I Ensure My Cookie Cups Hold Their Shape?
Getting the right shape for the cookie cups can be tricky. Here are key steps to ensure they turn out perfectly:
- Make sure your butter is softened but not melted. This helps the dough hold its shape.
- Press the cookie dough firmly into the muffin cups to make them sturdy. You want that nice cup shape!
- Keep an eye on the baking time. Take them out when they’re set and just lightly golden; overbaking can cause them to crumble.
Lastly, allow the cookie cups to cool completely in the pan. This will help them firm up and maintain that lovely cup shape!
Raspberry Cheesecake Cookie Cups
Ingredients You’ll Need:
For the Cookie Cups:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped to soft peaks
- 1/4 cup raspberry jam or fresh raspberry puree (optional for flavor in filling)
For the Topping:
- Fresh raspberries (about 24, one for each cookie cup)
- Extra whipped cream or frosting for decorating
How Much Time Will You Need?
This delightful treat will take about 25 minutes to prepare, and around 12 minutes to bake. Allow for an additional 30 minutes to chill the cookie cups after assembling, making a total of about 1 hour to enjoy these delicious bites!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats, lightly grease a standard 24-cup mini muffin pan. This will help the cookie cups pop out easily after baking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix until it’s light and fluffy—this should take about 2-3 minutes. Next, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract until 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 ingredients, stirring until just combined. Be careful not to overmix.
4. Shape the Cookie Cups:
Take about 1 tablespoon of cookie dough and press it firmly into the bottom and up the sides of each mini muffin cup. Make sure they are shaped like little cups.
5. Bake the Cookie Cups:
Place the muffin pan into the preheated oven and bake for 10-12 minutes. Look for lightly golden edges and a nicely set center. Let them cool completely in the pan on a wire rack once baked.
6. Prepare the Cheesecake Filling:
While the cookie cups are cooling, make your cheesecake filling. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Then, gently fold in the whipped cream and any raspberry jam or puree you want to add for flavor.
7. Fill the Cookie Cups:
Once the cookie cups are cool, carefully spoon or pipe the cheesecake filling into each cup. Don’t be shy—fill them generously!
8. Decorate and Chill:
Top your filled cookie cups with a swirl of whipped cream or frosting, then place a fresh raspberry on top of each one. Finally, refrigerate these bites of delight for at least 30 minutes, allowing the filling to set properly.
9. Serve and Enjoy:
After chilling, your Raspberry Cheesecake Cookie Cups are ready to serve! They’re perfect for parties, gatherings, or just a treat for yourself. Enjoy every delicious bite!
These cookie cups combine a buttery cookie shell with creamy, tangy raspberry cheesecake filling and fresh raspberries, making them a perfect bite-sized dessert everyone will love!
Can I Use a Different Fruit Instead of Raspberry?
Absolutely! Feel free to swap out the raspberries for other fruits like strawberries, blueberries, or blackberries. If using jam or puree, make sure to adjust the quantity based on the sweetness and flavor strength of the substitute fruit.
Can I Make These Cookie Cups Gluten-Free?
Yes! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just ensure that your other ingredients (like baking soda) are also gluten-free, and they’ll turn out delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze the unfilled cookie cups and fill them later as needed.
Can I Prepare These Cookie Cups Ahead of Time?
Definitely! You can make the cookie cups one day in advance and fill them with the cheesecake mixture the day you plan to serve them. Just keep the filled cups refrigerated until serving!
