These Raspberry Cheesecake Cookie Cups are a fun twist on dessert! Soft cookie cups hold creamy cheesecake, topped with sweet raspberry goodness. Yum!
Every bite feels like a little hug from the oven. I love making these for guests—they always get excited when they see them! Perfect for sharing or keeping all to yourself! 😋
Key Ingredients & Substitutions
Unsalted Butter: This helps control the salt level in your cookie cups. If you’re in a pinch, use salted butter but reduce any added salt in the recipe.
Granulated & Brown Sugar: Both sugars contribute to the cookies’ sweetness. You can swap some brown sugar for an extra touch of flavor or use coconut sugar for a healthier option.
Fresh Raspberries: They’re key for flavor and texture. If out of season, frozen raspberries will work just fine, but make sure to thaw and drain them first.
Cream Cheese: For a lighter option, use Neufchâtel cheese. It has a lower fat content and still tastes great!
Heavy Whipping Cream: This gives you a fluffy topping. If you’re looking for a lighter option, try using whipped coconut cream instead.
How Do I Make the Perfect Cookie Cups Without Spilling Over?
Creating cookie cups can be tricky, but there are simple ways to ensure they turn out just right. Start by firmly pressing the cookie dough into the muffin tin, making sure it covers the sides well. This way, they’ll hold their shape during baking.
- Bake at 350°F for the recommended time but check early; oven times vary.
- Let them cool completely in the pan to set before removing. This prevents any breakage!
With these tips, you’ll have perfectly shaped cookie cups every time, ready to be filled with delicious cheesecake!
Raspberry Cheesecake Cookie Cups
Ingredients You’ll Need:
For the Cookie Cups:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries (plus extra for garnish)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/3 cup fresh raspberries (for cheesecake filling)
For the Topping:
- 1/2 cup heavy whipping cream (for topping)
How Much Time Will You Need?
This recipe will take about 25 minutes of prep time and 10-12 minutes of baking time. Make sure to set aside at least 1 hour to chill the completed cookie cups in the refrigerator. So, in total, you’re looking at roughly 1 hour and 40 minutes before you’re ready to indulge.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Set your oven to 350°F (175°C). While it’s heating up, lightly grease a mini muffin tin or you can line it with paper liners for easy removal later.
2. Make the Cookie Dough:
In a large mixing bowl, combine the softened butter with granulated sugar and brown sugar. Beat them together until it’s light and fluffy—this will take a few minutes. Then, add the eggs one at a time, mixing well after each one, and stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix into the wet mixture, stirring until just combined. You don’t want to overmix, so go easy!
4. Fold in the Raspberries:
Gently fold in the fresh raspberries, being careful not to squish them too much.
5. Fill the Muffin Tin:
Spoon about 1 tablespoon of the cookie dough into each mini muffin cup. Press the dough gently up the sides to form a little cup shape. Bake these in the oven for about 10-12 minutes, or until they’re lightly golden. Once done, remove them from the oven and let them cool completely in the tin.
6. Prepare the Cheesecake Filling:
While your cookie cups are cooling, you can whip up the raspberry cheesecake filling. In a medium mixing bowl, beat the softened cream cheese until it’s smooth. Then, add powdered sugar and vanilla extract, mixing until everything is nicely combined.
7. Add Raspberries to the Filling:
Gently mash the 1/3 cup of raspberries and fold them into the cream cheese mixture to get a lovely swirled effect.
8. Whip the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This will give your filling a nice light texture. Carefully fold this whipped cream into the raspberry cheesecake mixture.
9. Fill Your Cookie Cups:
Once the cookie cups are cool, fill each one with a generous spoonful of the cheesecake filling.
10. Add Toppings:
If you like, you can pipe a little swirl of whipped cream on top of each cookie cup for extra flair!
11. Garnish & Chill:
Finish by placing a fresh raspberry on each cookie cup for that perfect touch. Now, put them in the refrigerator for at least 1 hour so they can set properly.
12. Serve & Enjoy:
After chilling, your Raspberry Cheesecake Cookie Cups are ready to be served! They’re sure to wow your friends and family. Enjoy!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess liquid before folding them into the batter and filling to prevent a soggy texture.
How Do I Store Leftover Cookie Cups?
Store any leftover Raspberry Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or brought to room temperature before serving.
Can I Make the Cookie Cups in Advance?
Absolutely! You can bake the cookie cups a day ahead of time. Just keep them covered at room temperature. Prepare the cheesecake filling on the day you plan to serve them for the best texture and flavor.
What If My Cookie Cups Don’t Hold Their Shape?
If your cookie cups spread too much, make sure you’re using room temperature butter and not melting it. Additionally, try refrigerating the unbaked dough for about 30 minutes to firm it up before baking.
