Sugar Cookie Cups Filled with Creamy Cheesecake and Fruit

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a tangy flavor with fewer calories

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 cup of granulated sugar.

Beat the sugar and butter together until creamy and light and fluffy using an electric hand mixer.

Add 1 large egg and 1.5 teaspoons of vanilla extract; stir until well combined.

In a separate mixing bowl, combine 2.5 cups of all-purpose flour, 3/4 teaspoon of baking powder, and 3/4 teaspoon of table salt; whisk together until combined.

Gradually add the flour mixture to the butter mixture while stirring on low speed, mixing until a uniform dough forms.

Scoop 1.5 tablespoons of dough and roll it between your hands to make it smooth before placing it in a mini muffin tin.

Indent the cookie dough using a rounded teaspoon to create a cavity for the filling, dipping the spoon in water to prevent sticking.

Bake in the preheated oven for 17-19 minutes until the edges are light golden brown.

Remove from the oven and re-indent the cookie cups using the teaspoon to create deeper wells.

Let the cookie cups cool for about 15 minutes before transferring them to a cooling rack to cool completely.

In a mixing bowl, beat 4 ounces of softened cream cheese until smooth and creamy.

Add 1/4 cup of powdered sugar and mix until smooth.

Add 1 tablespoon of sour cream and 1/4 teaspoon of vanilla extract; stir until combined.

In a separate bowl, beat 1/3 cup of heavy cream to stiff peaks, resembling Cool Whip.

Fold the whipped cream into the cream cheese mixture until smooth and uniform.

Fill the cooled cookie cups with the cheesecake batter using a piping bag or spoon.

Top with fresh berries just before serving.

Cooking Techniques

Equipment Needed

Allergens