Get ready to experience a mind-blowing dessert that combines two all-time favorite treats into one irresistible bite! Imagine the buttery, crisp texture of a sugar cookie perfectly cradling a smooth, creamy cheesecake filling – these Cheesecake Sugar Cookie Cups are about to become your new obsession. Whether you're looking to impress guests at a party or satisfy your sweet tooth with a show-stopping dessert, this recipe promises to deliver pure culinary magic that will have everyone begging for more!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cookie cups
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cup standard muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour and baking powder until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft cookie dough forms. Be careful not to overmix.
- Take approximately 2 tablespoons of cookie dough and press into each muffin cup, creating a thin layer on the bottom and pushing the dough up the sides to form a cup shape.
- Bake the cookie cups for 12-15 minutes, or until the edges are lightly golden brown. Remove from oven and allow to cool in the pan for 5 minutes.
- While the cookie cups are cooling, prepare the cheesecake filling. In a clean mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese, mixing until well combined and no lumps remain.
- Once cookie cups have cooled slightly, use the back of a spoon to gently press down the centers if they have puffed up during baking.
- Carefully spoon or pipe the cheesecake filling into each cooled cookie cup, filling to the top.
- Refrigerate the cheesecake cookie cups for at least 1 hour to set the filling and allow flavors to meld.
- Before serving, you can optionally garnish with fresh berries, chocolate shavings, or a light dusting of powdered sugar.
Tips
- Room Temperature Matters: Ensure your butter and cream cheese are softened to room temperature for smooth, lump-free mixing.
- Don't Overmix: When combining cookie dough, mix just until ingredients are incorporated to keep the texture light and tender.
- Create Perfect Cups: Use the back of a spoon to gently press down the cookie cup centers after baking to create an ideal filling space.
- Chill for Success: Refrigerating the cookie cups helps the filling set and enhances the flavor melding.
- Get Creative with Garnishes: Experiment with toppings like fresh berries, chocolate shavings, or a light dusting of powdered sugar to personalize your dessert.
- Storage Tip: These cookie cups can be stored in an airtight container in the refrigerator for up to 3 days, making them a great make-ahead dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
