Name: Festive Cheesecake Cookie Cups Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 large egg; 1/4 cup sour cream; 1/2 cup whipped cream; 1/4 cup crushed graham crackers; Fresh berries or festive sprinkles (optional)

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

8 ounces cream cheese, softened

1/4 cup granulated sugar (for filling)

1 teaspoon vanilla extract (for filling)

1 large egg (for filling)

1/4 cup sour cream

1/2 cup whipped cream (for topping)

1/4 cup crushed graham crackers (for topping)

Fresh berries or festive sprinkles (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 4: Beat in the egg, vanilla extract, and almond extract until well combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6: Scoop about 1 tablespoon of cookie dough into each mini muffin cup, pressing it down gently to form a small cup shape.

Step 7: In another bowl, beat together the cream cheese, granulated sugar, vanilla extract, egg, and sour cream until smooth.

Step 8: Spoon the cheesecake filling into each cookie cup, filling them about 3/4 full.

Step 9: Bake for 15-18 minutes or until the edges are golden and the cheesecake is set.

Step 10: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 11: Once cooled, top each cookie cup with whipped cream, crushed graham crackers, and optional fresh berries or festive sprinkles.

Tips & Variations

For a nutty twist, add finely chopped nuts to the cookie dough or sprinkle on top before baking.

Use flavored extracts like lemon or orange instead of almond for a different taste.

To make it gluten-free, substitute the flour with a 1-to-1 gluten-free baking flour.

Whipped cream can be replaced with a dollop of sour cream or a drizzle of melted chocolate for variety.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for 10-15 minutes before serving. If topped with whipped cream, it’s best to add the topping just before serving to keep it fresh. These cups can also be frozen without topping for up to 1 month; thaw overnight in the refrigerator before adding toppings.

FAQs

Can I make the dough and filling ahead of time?

Yes, you can prepare the cookie dough and cheesecake filling a day in advance. Store them separately in the refrigerator and assemble just before baking for the best results.

What can I use instead of cream cheese?

Cream cheese is essential for the creamy texture, but you can try mascarpone or ricotta cheese as alternatives. Keep in mind these will slightly change the flavor and texture.