Description
These Festive Cheesecake Cookie Cups combine a buttery cookie base with a creamy cheesecake filling, topped with whipped cream and crunchy graham crackers. Perfect for holiday gatherings or any special occasion, these adorable mini treats are easy to make and delightfully delicious.
Ingredients
Scale
Cookie Base
- 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
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
Topping
- 1/2 cup whipped cream
- 1/4 cup crushed graham crackers
- Fresh berries or festive sprinkles (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, providing a tender cookie base.
- Add Wet Ingredients to Dough: Beat in the egg, vanilla extract, and almond extract to the creamed butter and sugar until fully combined for added flavor and moisture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough which can toughen the cookies.
- Form Cookie Cups: Scoop about 1 tablespoon of cookie dough into each mini muffin cup and press it down gently to form a small cup shape that will hold the cheesecake filling.
- Prepare Cheesecake Filling: In another bowl, beat together softened cream cheese, granulated sugar, vanilla extract, egg, and sour cream until smooth and creamy, creating the luscious filling.
- Fill Cookie Cups: Spoon the cheesecake filling into each cookie cup, filling about 3/4 full to allow space for expansion during baking.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the cookie edges are golden and the cheesecake filling is set but still slightly jiggly in the center.
- Cool: Allow the cookie cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for best texture and to prevent sogginess.
- Add Toppings: Once cooled, top each cookie cup with whipped cream, a sprinkle of crushed graham crackers, and optionally fresh berries or festive sprinkles for a celebratory touch.
Notes
- Be careful not to overmix the dough to keep the cookies tender.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Mini cupcake liners help with easy removal and presentation.
- These cups can be made a day ahead and refrigerated; add whipped cream and toppings just before serving.
- For a stronger almond flavor, add a few more drops of almond extract, but do not overpower the vanilla.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake cookie cups, mini cheesecakes, holiday desserts, festive treats, cookie cups, cream cheese desserts
