Blueberry Cheesecake Cookie Cups #easy #desserts

It's been very nearly an entire two months since I tossed a treat cup recipe, so I believe it's the ideal opportunity for another. It's sufficiently simple to twofold however, in the event that you need a bigger cluster.

I needed to make the filling for these folks twice on account of an inept error. Gain from my mistakes, individuals!

I tragically added blue gel shading to the principal cluster of filling I made for these. I felt like the common shading wasn't sufficiently blue and didn't generally pop. Once in a while, normal is better. Murmur. Including the blue shading gel really turned the filling Dark. WTH right? So I included some purple, believing that would help. It didn't, lol. Obviously, I presently have a bowl brimming with grayish-somewhat blue purplish blueberry cheesecake filling sitting in my refrigerator. Beneficial thing it despite everything tastes delightful.

At any rate, you could include shading on the off chance that you like, yet be cautioned that it probably won't turn out how you anticipate. What's more, guess what? I think I really like the regular look of these better all things considered.

These Blueberry Cheesecake Treat Cups are the ideal summer dessert. They are anything but difficult to make and hold up truly well! You know, in the event that you have to make them early… or keep yourself from eating them across the board sitting.

Also try our recipe Easy Blueberry Cheesecake Dessert

These Blueberry Cheesecake Treat Cups utilize those new summer berries!

INGREDIENTS
Cookie Cups:

• 1 cup + 2 Tbsp all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature
• 3/4 cup granulated sugar
• 1 large egg room temperature
• 1 tsp vanilla extract

Blueberry Cheesecake Filling:

• 1/2 cup heavy whipping cream cold
• 4 oz cream cheese softened
• 1/4 cup granulated sugar
• 1/4 cup blueberry puree*

INSTRUCTIONS
Cookie Cups:

• Preheat oven to 350°F. Spray a regular sized muffin tin with cooking spray.
• Whisk together flour, baking soda, and salt, set aside.
• Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined.
• Add flour mixture and mix until just combined.
• Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
• Bake for 10-12 mins or until lightly browned and mostly set.
• Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Blueberry Cheesecake Filling:

1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
2. In a separate bowl, beat cream cheese and sugar until smooth.
3. Fold cream cheese mixture and blueberry puree into whipped cream. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
4. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

Read more our recipe : COTTON CANDY MARGARITAS

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