Ingredients
2 cups all-purpose flour
1/2 cup unsalted butter, softened
8 oz cream cheese, room temperature
3/4 cup granulated sugar, divided
1 cup fresh blueberries, washed and dried
1 large egg, room temperature
1 tsp vanilla extract
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Cream the softened butter and half of the granulated sugar in a large bowl until light and fluffy.
Add the egg and vanilla extract to the butter mixture, whisking until well combined.
Fold in the flour gradually until a soft dough forms; do not overwork.
Scoop rounded tablespoons of dough into a greased muffin tin, pressing into the sides to form cup shapes.
Bake the shells for 8 minutes until the edges are just set.
Whisk the cream cheese and the remaining sugar together until the texture is smooth and velvety.
Evenly distribute the cream cheese mixture into the par-baked cookie cups.
Top each cup with fresh blueberries.
Return to the oven for an additional 7 minutes until the filling is set and the cookies are golden.
Notes
Ensure all ingredients are at room temperature to achieve a smooth cheesecake consistency. Use fresh blueberries rather than frozen ones to maintain structure and prevent excess moisture from softening the cookie shell. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: American Comfort Dessert
- Method: Baking
- Cuisine: American Comfort Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 245
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg