BLUEBERRY CHEESECAKE COOKIE CUPS
I made the mistake of adding blue gel bleach into the very first batch of filling that I made for them. I did not actually pop and felt just like the colour was not gloomy. Organic is better. Sigh. Into the filling GREY turned. WTH perfect? I included a few purple. It did not, lol. Obviously, I have a bowl full of blueberry cheesecake. Great thing it tastes yummy.
All these Blueberry Cheesecake Cookie Cups would be the perfect summer dessert. They're simple to create and freeze well! You know, in the event you want to make them beforehand... or stop yourself from eating all of them in a single sitting.
All these Blueberry Cheesecake Cookie Cups create the ideal usage of these new summer berries!
Prep Time 2 hours 30 minutesCook Time 10 minutesTotal Period 2 hours 40 minutes
Servings
10
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INGREDIENTS
- 1 large egg space temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream chilly
- 4 ounce cream cheese softened
- 1/4 cup blueberry puree*
- US Customary - Metric
INSTRUCTIONS
Cookie Cups:
- Preheat oven to 350°F. A standard sized muffin tin.
- Whisk together flour, baking soda, and salt, set aside.
- Beat sugar and butter med-high until light and fluffy (approx. 2-3mins). Reduce speed and add vanilla whites and egg. Beat till combined.
- Add flour mixture and blend until just blended.
- Utilizing a huge cookie shovel (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
- Bake for 10-12 mins or until lightly browned and largely put.
- Remove from oven and immediately use a little jar or container to press down in the centre to make a nicely. Cool in pans for 10 mins, then place on wire rack to cool.
Blueberry Cheesecake Filling:
- Whip heavy cream until stiff peaks (ideally using a chilly whisk and at a cold bowl).
- In a different bowl, beat cream cheese and sugar until smooth.
- Fold cream cheese mixture and blueberry puree into whipped cream. Pipe into cookie cups. Refrigerate until set (approx. two hours).
- Drink chilly and consume in 2-3 days. Or freeze for up to 4 months.