Raspberry Cheesecake Cookie Cups are a sweet treat that blends the best of cookies and cheesecake. Each little cup is filled with creamy cheesecake and topped with juicy raspberries!
They’re so cute, you might want to host a tea party just to show them off! I love how quick they are to make. Just bake, fill, and enjoy—there’s no sharing with me when it comes to these!
Key Ingredients & Substitutions
Unsalted Butter: This is key for flavor and texture. You can use margarine if you’re in a pinch, but I recommend sticking with butter for the best taste!
Granulated & Brown Sugar: The mix creates a nice depth of flavor. If you’re out of brown sugar, you can make some by mixing white sugar with molasses (1 tablespoon of molasses per cup of sugar).
Fresh Raspberries: Their tartness is perfect! You can substitute with frozen raspberries, but be sure to drain excess liquid to avoid sogginess.
Cream Cheese: This gives the filling its creamy texture. If you’re looking for a lighter version, you can use Neufchâtel cheese, which has less fat.
How Do You Ensure Your Cookie Cups Hold Their Shape?
Making sure the cookie cups maintain their shape is essential. To do this, follow these tips:
- Press the dough firmly down and up the sides of the muffin cups. This creates a sturdy base.
- Bake them just until they’re golden brown and set—they should not be too soft when you take them out.
- Let the cookie cups cool completely in the pan before trying to remove them. This helps them firm up and keeps them from breaking.
Taking that little extra time for cooling means less mess when you fill them!
How to Make Raspberry Cheesecake Cookie Cups
Ingredients You’ll Need:
For the Cookie Cups:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup fresh raspberries (plus extra for topping)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for smoother filling)
- 2 tablespoons raspberry jam or fresh raspberries (for swirl or topping)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of preparation time and around 10-12 minutes of baking. After that, they will need at least 30 minutes to chill, giving you a total of about 1 hour of active time plus chilling time. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures that your cookie cups bake evenly and perfectly.
2. Make the Cookie Dough:
In a large bowl, start by creaming together the softened butter, granulated sugar, and brown sugar. Beat until it’s light and fluffy—this may take a few minutes. Next, mix in the egg and vanilla extract until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. These dry ingredients help give structure to your cookie cups.
4. Mix It All Together:
Gradually add the dry mixture to your creamy butter mixture, stirring until just combined. Be careful not to overmix! Gently fold in the fresh raspberries, taking care not to crush them.
5. Form the Cookie Cups:
Scoop about 1 heaping tablespoon of the cookie dough into each muffin cup. Press the dough down and up the sides to form a cup. This is where your cheesecake filling will sit!
6. Bake the Cookies:
Bake the cookie cups in the preheated oven for about 10-12 minutes, or until they are golden brown and set. Keep an eye on them; you want them just right!
7. Prepare the Cheesecake Filling:
While the cookie cups cool, it’s time to make the cheesecake filling! Beat the softened cream cheese with sugar and vanilla extract until the mixture is smooth. If you want a creamier texture, mix in the heavy cream.
8. Fill the Cookie Cups:
Once the cookie cups are completely cool, it’s filling time! Spoon or pipe the cream cheese mixture into each cookie cup until it’s nice and full.
9. Add the Finishing Touch:
Top each filled cup with a fresh raspberry. For an extra twist, you can drizzle a tiny bit of raspberry jam on top or gently swirl fresh raspberries into the filling.
10. Chill and Serve:
Pop your filled cookie cups into the refrigerator for at least 30 minutes to let the cheesecake filling set. This makes them refreshing and delicious!
11. Enjoy!
Now it’s time to dig in! Serve your Raspberry Cheesecake Cookie Cups and enjoy the delightful blend of cookie and cheesecake. Perfect for parties or just a sweet treat at home!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but make sure to thaw and drain them first to remove excess moisture. This helps prevent sogginess in your cookie cups. Gently fold them in to avoid breaking them apart too much.
Can I Make These Cookie Cups Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. This will help maintain the texture and shape of the cookie cups.
How Can 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’re best enjoyed chilled! Just be aware that the cookie may soften over time.
Can I Make the Dough Ahead of Time?
Yes, you can make the cookie dough ahead of time and refrigerate it for up to 2 days. When ready to bake, let it sit at room temperature for a few minutes before scooping into the muffin tin. This helps with easier handling!
