Fruit Cheesecake Sugar Cookie Cups
Delightful individual dessert cups combining sugar cookies, creamy cheesecake, and fresh fruits, perfect for any occasion.
Ingredients
For the Cookie Cups
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
- 3/4 cups unsalted butter, room temperature Substitute with margarine if necessary
- 1 cup sugar
- 1 large egg
- 2 tsp vanilla extract
For the Cheesecake Filling
- 12 oz cream cheese, room temperature Ensure it's smooth by letting it warm up
- 1 3/4 cups powdered sugar
- 1 1/2 tsp vanilla extract
For Topping
- Assortment chopped fresh fruit Strawberries, blueberries, kiwi, etc.
Instructions
Preparation
- Spray a cupcake pan with non-stick cooking spray and preheat your oven to 350°F.
- In a medium bowl, combine the flour, baking soda, cornstarch, and salt. Set aside.
- In a large mixing bowl, beat together the butter and sugar for 2-3 minutes, until it becomes light and fluffy.
- Add the egg and vanilla extract, mixing until everything is well incorporated.
- Slowly add the dry mixture to the wet ingredients, mixing until just combined. The dough will be thick.
- Make about 2 tablespoons of dough into balls. Press the dough into the bottom and halfway up the sides of each cupcake cup, forming a cup shape.
Baking
- Bake for 7-10 minutes, until the edges are lightly golden.
- Remove from the oven and allow to cool for about 5 minutes. If the centers aren’t cupped enough, gently press down with the end of a wooden spoon while they’re still warm.
Filling
- In a large bowl, beat together the cream cheese, vanilla, and powdered sugar until perfectly smooth.
- Pipe or scoop the cheesecake filling into each cookie cup, then top with your assortment of chopped fresh fruit.
Storage
- Keep the cookie cups in an airtight container in the fridge and enjoy within 3-4 days for the best freshness.
Notes
Ensure your butter and cream cheese are at room temperature for a perfectly smooth batter. Avoid overmixing the cookie dough to keep your cookie cups tender. Store in the fridge; do not freeze as fresh fruit toppings won’t hold up well.