These Raspberry Cheesecake Cookie Cups are a delightful mix of creamy cheesecake and sweet raspberries nestled in a soft cookie shell. They’re like little bites of happiness!
Who can resist a dessert that’s cute and tasty? I love popping them in the fridge for a chill treat—trust me, they get even better when they’re cold!
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best control over salt levels. If you need a dairy-free option, try using vegan butter or coconut oil.
Cookie Cups: All-purpose flour is standard here, but if you’re gluten-free, using a 1-to-1 gluten-free flour blend can work well too!
Cream Cheese: For a lighter option, low-fat cream cheese makes a nice swap. If you want a dairy-free version, look for a cream cheese alternative made from nuts.
Raspberries: Fresh raspberries bring the best flavor, but frozen ones work too—just make sure to thaw and drain them first to avoid excess liquid.
Whipping Cream: You can use a non-dairy whipped topping or coconut cream as a substitute if you’re watching dairy intake.
How Can You Make Perfect Cookie Cups?
Creating those cute cookie cups requires a little technique. Start by making sure your dough isn’t too wet, as this helps maintain shape when baking. Here are some key steps:
- Roll your dough into balls, about 1 tablespoon each, making sure they are uniform for even baking.
- Press the dough into the muffin tin gently but firmly, ensuring it reaches the sides and forms a nice cup.
- Baking the cups until they’re just golden keeps them soft. Don’t overbake! A slightly soft center will firm up as they cool.
Let them cool fully before adding the filling—this prevents melting and gives better texture.
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 brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Raspberry Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries, mashed with a fork or puréed
- 1 cup heavy cream (for whipping)
For Garnish:
- Fresh raspberries
- Whipped cream or whipped topping (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 10-12 minutes to bake. After that, you’ll want to chill the cookie cups for at least 1 hour before serving. In total, set aside about 1 hour and 45 minutes, which includes baking and chilling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 350°F (175°C). Grease a mini muffin tin well or line it with paper liners to make it easier to remove the cookie cups later.
2. Make the Cookie Cups:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Then, beat in the egg and vanilla extract until everything is nicely combined.
In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Take about 1 tablespoon of the dough and roll it into a ball. Press each ball into the mini muffin cups, pushing the dough up the sides to create a cup shape. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden. Once baked, let them cool in the pan for about 5 minutes, then carefully transfer the cookie cups to a wire rack to cool completely.
3. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until it’s smooth. Add in the sugar and vanilla extract, mixing well until combined. Next, gently fold in the mashed or puréed raspberries to give it that delicious fruity flavor.
In a separate bowl, whip the heavy cream until you see stiff peaks. Carefully fold the whipped cream into the cream cheese mixture until it’s light and fluffy.
4. Assemble the Cookie Cups:
Once the cookie cups are fully cooled, it’s time to fill them! Spoon or pipe the raspberry cheesecake filling into each cup. If you like, top each one with a small spoonful of raspberry jam or preserves for that extra burst of flavor. Optionally, add a dollop of whipped cream on top. Finally, garnish with a fresh raspberry for a lovely finishing touch!
5. Chill and Serve:
Place the assembled cookie cups in the refrigerator and chill for at least 1 hour to allow the filling to set up nicely. Once ready, enjoy these delicious Raspberry Cheesecake Cookie Cups that are creamy, fruity, and perfectly portable!
Enjoy your creation!
Can I Use Different Fruits for the Cheesecake Filling?
Absolutely! While raspberries are delightful, you can substitute with other berries like strawberries, blueberries, or even chopped peaches. Just make sure the fruit is well-prepared and doesn’t add too much liquid to the filling.
What Should I Do If My Cookie Cups Are Sticking to the Mold?
If your cookie cups are sticking, try lightly greasing the muffin tin before adding the dough or using silicone muffin liners for easy release. Let them cool for a few minutes before attempting to remove them, as this can help them firm up and come out easier.
How Do I Store Leftover Cookie Cups?
Store any leftover cookie cups in an airtight container in the refrigerator for up to 3 days. To keep the whipped topping from becoming soggy, you might want to add it right before serving instead of storing it on top.
Can I Make These Cookie Cups Gluten-Free?
Yes! You can use a gluten-free 1-to-1 flour blend to replace all-purpose flour. The texture might vary slightly, but they should still turn out delicious!
