Description
Delicious raspberry cheesecake cookie cups made with a buttery cookie base and creamy cheesecake filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 4 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1/2 cup whipping cream
- 3/4 cup raspberry jam
- Optional red and pink colored sugar
Instructions
- Prepare the Dough: Preheat oven to 350°F and grease a standard muffin tin. Whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Combine and Bake: Mix dry ingredients into wet mixture. Portion dough into muffin tin and bake for 25 minutes.
- Shape Cookie Cups: Press centers gently while cookies are warm. Cool completely before removing.
- Make Cheesecake Filling: Beat cream cheese, sugar, zest, and juice until smooth. Add whipping cream and beat until thick.
- Assemble: Fill cups with raspberry jam. Pipe cheesecake filling on top and decorate if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg