Cheesecake Cookie Cups (Print Version)
# Ingredients:
→ Cookie Cups
01 -
168g unsalted butter, softened
02 -
207g granulated sugar
03 -
260g plain flour
04 -
2 tsp cornstarch
05 -
1 tsp baking soda
06 -
1/4 tsp salt
07 -
1 large egg
08 -
2 tsp vanilla extract
→ Cheesecake Filling and Topping
09 -
201g icing sugar
10 -
340g cream cheese, softened
11 -
1 1/2 tsp vanilla extract
12 -
Selection of chopped fresh fruit
# Instructions:
01 -
Coat a cupcake tin with non-stick spray. Warm up your oven to 175°C (350°F).
02 -
Toss flour, cornstarch, salt, and baking soda together in a medium bowl. Set aside for later.
03 -
Beat the butter with sugar in a big bowl using a mixer for 2-3 minutes until it’s fluffy and pale.
04 -
Mix in the egg and vanilla extract until it’s all blended nicely.
05 -
Slowly add the dry mix to the wet one and stir it together. Keep it thick, don’t overwork the dough.
06 -
Grab about 2 tablespoons of dough, roll it into a ball, then press it into each cupcake slot, leaving a cup-like hollow in the center.
07 -
Pop your cookie cups into the oven and bake for around 7-10 minutes, or just until the sides turn golden.
08 -
Let them sit for 5 minutes, then carefully move them to a cooling rack. If the centers need reshaping, press them down with a wooden spoon while they’re warm.
09 -
Combine cream cheese, vanilla, and icing sugar in a large bowl. Beat everything together until smooth and creamy.
10 -
Spoon or pipe the cheesecake filling into the cooled cups. Finish with fresh fruit chunks on top. Keep them chilled in a sealed container for up to 3-4 days.
# Notes:
01 -
Keep leftovers in a sealed container in the fridge for up to 3-4 days.