These Raspberry Cheesecake Cookie Cups are a fun twist on classic cheesecake! Soft cookies hold a creamy cheesecake filling with a burst of sweet raspberries—yum!
Making these is super easy! I love how they treat my taste buds. Plus, they are perfect for sharing, but good luck keeping them around long enough to share! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor and control over salt levels in your cookie cups. If you need a dairy-free option, try using coconut oil or vegan butter.
Brown Sugar: This adds moisture and a deep flavor. If you run out, you can use granulated sugar mixed with a bit of molasses, or just use granulated sugar which will still work well.
Raspberries: Fresh raspberries are ideal for flavor and appearance, but frozen ones can work too! Just make sure to thaw and drain them before adding to the batter.
Cream Cheese: Full-fat cream cheese gives the richest texture. If you want a lighter option, consider using Neufchâtel cheese, which has less fat.
Whipped Cream: I love topping these with fresh whipped cream! If you’re short on time, you can use store-bought whipped topping instead.
How Do You Get the Cookie Cups Just Right?
Creating the perfect cookie cups is all about the right technique. Follow these important tips:
- Make sure your butter is softened but not melted. This helps achieve the right texture.
- Don’t overmix your dough after adding the flour—mix just until combined for softer cookies.
- When pressing the dough into the muffin cups, ensure the base is flat and the edges are higher for proper filling.
- Use the back of a spoon to create a deep enough well for the filling after they bake.
Be patient while cooling—immature cups may break when you try to remove them!
Raspberry Cheesecake Cookie Cups
Ingredients You’ll Need:
For the Cookie Cups:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen raspberries, roughly chopped
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup fresh raspberries, mashed (for filling and color)
For the Topping:
- Whipped cream or frosting, for topping
- Fresh raspberries, for garnish
How Much Time Will You Need?
This delightful dessert takes about 20 minutes to prep and 15 minutes to bake. You will also want to chill them in the fridge for 30 minutes before serving, so plan for about 1 hour in total from start to taste!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookie cups will bake evenly. Remember to grease a mini muffin tin or line it with silicone liners for easy removal later!
2. Make the Cookie Dough:
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Beat in the eggs one by one, mixing well after each addition, then stir in the vanilla extract to add that lovely flavor.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt until well combined. Gradually add these dry ingredients to the buttery mixture, stirring gently until just combined. You don’t want to overmix here—keep it fluffy!
4. Add the Raspberries:
Fold in the chopped raspberries gently. This will add yummy pockets of fruit flavor to your cookie cups.
5. Shape the Cookie Cups:
Using about 1 tablespoon of dough for each, press the mixture firmly into each muffin cup, building the edges up to form a little cup shape. This will hold the cheesecake filling perfectly!
6. Bake the Cookie Cups:
Bake your cookie cups in the preheated oven for 11-13 minutes or until the edges are golden brown. Remove them from the oven, and use the back of a spoon to gently press down the center of each cookie cup to deepen it. Let them cool completely in the pan afterwards.
7. Prepare the Cheesecake Filling:
While the cookie cups cool, prepare the cheesecake filling by beating the softened cream cheese in a bowl until smooth. Add the powdered sugar, vanilla extract, and mashed raspberries. Mix well until it’s creamy and beautifully combined.
8. Fill the Cookie Cups:
Once the cookie cups are cool, fill each with a generous spoonful of the raspberry cheesecake filling. Don’t be shy here—make them deliciously full!
9. Top and Garnish:
Finish off each cookie cup with a dollop of whipped cream or frosting, and top with a fresh raspberry to make them extra pretty. They’ll look as good as they taste!
10. Chill and Serve:
For the best experience, pop these in the refrigerator for about 30 minutes to firm up the filling. Enjoy your delightful Raspberry Cheesecake Cookie Cups!
Can I Use Other Berries Instead of Raspberries?
Absolutely! You can substitute raspberries with blueberries, strawberries, or even blackberries. Just make sure to adjust the amount based on their sweetness and size.
How Do I Store Leftover Cookie Cups?
Store any leftover cookie cups in an airtight container in the fridge for up to 3 days. To keep the texture nice, it’s best to store the filling separately and fill them just before serving.
Can I Make the Cookie Cups Ahead of Time?
Yes! You can prepare the cookie cups a day in advance and store them at room temperature. Just make sure to fill them with the cheesecake filling on the day you plan to serve to keep everything fresh.
What If My Cookie Cups Are Too Soft?
If the cookie cups are too soft, they may need a few more minutes in the oven. Keep an eye on them, and make sure they’re lightly golden before removing them. If they cool down too soft, consider chilling them in the fridge to help firm them up.
