These Raspberry Cheesecake Cookie Cups are a sweet treat that mix cookie and cheesecake into one lovely bite. The soft cookie base is topped with creamy cheesecake and a burst of raspberry flavor!
They’re perfect for sharing or enjoying all by yourself! I love how easy they are to make; just bake, fill, and enjoy a little taste of joy in every cup. Plus, you get to eat dessert in a cup—what’s not to love? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is crucial for the cookie base. If you’re gluten-free, you can use a 1:1 gluten-free flour blend to achieve similar results.
Butter: Unsalted butter keeps the salt content controlled. If you’re dairy-free, you can substitute with coconut oil or a dairy-free butter alternative.
Sugars: The mix of granulated and brown sugar gives a nice depth of flavor. You can swap out brown sugar for coconut sugar if you want a different taste. Use the same amount!
Fresh Raspberries: These give a tartness that complements the sweetness. If they’re out of season, frozen raspberries work too! Just thaw and drain excess water.
Cream Cheese: This provides that classic cheesecake texture. If you’re looking for a lighter option, consider Greek yogurt (it’ll have a different texture, but it’s a good choice).
How Do You Ensure Perfect Cookie Cups?
Making cookie cups is all about shaping the dough correctly and getting the baking time just right! Here are some tips:
- Press the cookie dough firmly into the muffin cups; this helps create a sturdy base.
- Don’t overbake! Aim for a light golden color. They will continue to firm up as they cool.
- Let the cookie cups cool completely before adding the cheesecake filling, as it can melt if they’re still warm.
By following these steps, you’ll get cute little cups that hold the delicious cheesecake filling perfectly! Enjoy the baking process and the sweet reward at the end!
Raspberry Cheesecake Cookie Cups
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, plus extra for garnish
For the Cheesecake Filling:
- 8 oz (1 package) cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons raspberry jam (optional, for swirl/topping)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, followed by 10-12 minutes of baking time. After that, allow at least 1 hour to chill in the fridge before serving. So, in total, you’ll need around 1 hour and 30 minutes to enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease or spray a mini muffin pan with cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later.
3. Cream the Sugars and Butter:
In a large mixing bowl, beat the softened butter together with the granulated and brown sugars until the mixture is creamy and smooth. This is where the cookie base gets its lovely sweetness!
4. Add the Egg and Vanilla:
Add the egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat everything together until combined and fluffy.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to your wet ingredients, mixing just until everything is combined. Be sure not to overmix, as this can affect the texture of your cookie cups!
6. Fold in Raspberries:
Gently fold in the 1/2 cup of fresh raspberries into the cookie dough. Take care to not crush them too much to keep some whole for flavor and texture.
7. Form the Cookie Cups:
Scoop about 1 heaping tablespoon of cookie dough into each mini muffin cup. Press the dough down into the bottom and slightly up the sides of the cups to form a little bowl shape.
8. Bake and Cool:
Pop the muffin pan in the oven and bake for 10-12 minutes, or until the cookie cups are lightly golden around the edges and set. Once done, remove them from the oven and allow them to cool completely in the pan.
9. Prepare the Cheesecake Filling:
While the cookie cups are cooling, prepare the cheesecake filling. In a separate bowl, beat the softened cream cheese with powdered sugar and 1/2 teaspoon of vanilla extract until smooth and creamy.
10. Add Raspberry Jam (Optional):
If you’d like to add some extra flavor, gently swirl in a tablespoon or two of raspberry jam into the cream cheese mixture for a beautiful color and taste.
11. Fill the Cookie Cups:
Once the cookie cups have cooled completely, fill each one with the cheesecake filling. You can use a piping bag or simply spoon it in.
12. Garnish:
Top each cheesecake cup with a fresh raspberry for a beautiful presentation.
13. Chill Before Serving:
Refrigerate the filled cookie cups for at least 1 hour to let the cheesecake filling set and chill.
14. Enjoy!
Once chilled, serve your delightful Raspberry Cheesecake Cookie Cups and enjoy the delicious blend of flavors! These bite-sized treats are sure to impress!
Enjoy every sweet, tangy, and creamy bite of these Raspberry Cheesecake Cookie Cups!
Can I Use Different Fruits in This Recipe?
Absolutely! While raspberries are the star of this recipe, you can substitute them with other berries like blueberries, strawberries, or even chopped peaches. Just keep in mind that the flavor and tartness will vary slightly, so adjust the sweetness of the cheesecake filling accordingly!
How Can I Make These Dairy-Free?
You can easily make these cookie cups dairy-free by using plant-based butter and a non-dairy cream cheese alternative for the filling. Ensure that any toppings or jams you choose are also dairy-free!
Can I Prepare the Cookie Cups in Advance?
Yes! You can make the cookie cups a day in advance and store them in an airtight container at room temperature. Just fill them with the cheesecake mixture and top with raspberries right before serving for optimal freshness.
What’s the Best Way to Store Leftovers?
Store any leftover cookie cups in the refrigerator in an airtight container for up to 3 days. They taste best when chilled, but make sure to eat them soon for the freshest flavor and texture!
