Cheesecake Cookie Cups (Print Version)
# Ingredients:
→ Cookie Cups
01 -
1 tsp baking soda
02 -
260g plain flour
03 -
168g unsalted butter, softened
04 -
2 tsp cornstarch
05 -
1 large egg
06 -
1/4 tsp salt
07 -
207g granulated sugar
08 -
2 tsp vanilla flavoring
→ Cheesecake Filling and Topping
09 -
340g softened cream cheese
10 -
1 1/2 tsp vanilla flavoring
11 -
201g icing sugar
12 -
Fresh fruit, chopped into small pieces
# Instructions:
01 -
Coat a cupcake pan with non-stick spray. Set the oven to 175°C (350°F) and let it preheat.
02 -
Grab a medium bowl and put in the flour, cornstarch, baking soda, and salt. Stir and set aside.
03 -
Put softened butter and sugar in a big mixing bowl. Whip them together on high until the mix looks pale and fluffy—about 2 to 3 minutes.
04 -
Blend the egg and vanilla extract into the creamed mixture until it's smooth and combined.
05 -
Add your dry mixture into the wet mixture and blend everything until it forms a thick dough. Don't overdo the mixing.
06 -
Roll out about 2 tablespoons of dough for each cup. Press the dough into the bottom and partially up the sides of the cupcake wells to create a hollow center.
07 -
Pop the tray into the oven and bake for about 7 to 10 minutes. Pull them out when the edges are just starting to turn golden.
08 -
Let the cups cool in the pan for 5 minutes. Carefully transfer them to a cooling rack. If the centers aren't deep enough, press them gently with a spoon handle while still warm.
09 -
In a big bowl, beat the cream cheese, powdered sugar, and vanilla until the mixture is silky and smooth.
10 -
Spoon or pipe the cheesecake mix into your cooled cookie cups. Top with pieces of fresh fruit. Store in a sealed container in the fridge and aim to eat them within 3-4 days.
# Notes:
01 -
Keep them in a sealed container in the fridge and try to finish them within 3-4 days.