Description
These individual dessert cups feature a tender, golden cookie crust cradling a creamy, tangy cheesecake filling swirled with sweet blueberries. Each cup is baked to a delicate perfection, offering a delightful contrast between the crisp crust and the smooth, rich interior. Garnished with fresh blueberries and a hint of fresh thyme, they present a balanced profile of sweet fruit and subtle herbal notes, making for an elegant and satisfying treat.
Ingredients
- For the Cookie Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1–2 tablespoons cold water
- For the Blueberry Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup fresh blueberries, plus more for garnish
Instructions
- Prepare the Cookie Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg yolk and vanilla extract. Add to the flour mixture and mix until just combined. Add cold water, one tablespoon at a time, until the dough comes together. Do not overmix. Form the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a 3-inch round cookie cutter or glass rim to cut out 12 circles. Carefully press each dough circle into the prepared muffin cups, forming a cup shape.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Beat in the egg, vanilla extract, and lemon juice until just combined. Gently fold in ½ cup of fresh blueberries.
- Assemble and Bake: Spoon the cheesecake filling evenly into the prepared cookie crusts, filling each about ¾ full.
- Bake for 20-25 minutes, or until the edges of the crust are golden brown and the cheesecake filling is mostly set with a slight jiggle in the center.
- Remove from oven and let cool completely in the muffin tin on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 2 hours, or until firm.
- Serve: Carefully remove the cookie cups from the muffin tin. Garnish each with additional fresh blueberries and a small sprig of fresh thyme or mint, if desired, before serving.
Notes
Ensure cream cheese is fully softened to achieve a smooth, lump-free filling.
Do not overmix the cheesecake filling once the egg is added, as this can lead to cracks.
Chilling the cookie dough helps prevent it from shrinking during baking.
For best results, chill the finished cookie cups thoroughly before serving to allow the cheesecake to firm up.
These cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 250 kcal
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g