Description
Delicious cookie cups filled with creamy raspberry cheesecake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix butter, granulated sugar, and brown sugar until smooth.
- Add egg and vanilla, mix well.
- Gradually add flour and salt, stir until combined.
- Press the dough into a muffin tin to form cups.
- Bake for 10-12 minutes until golden.
- In another bowl, mix cream cheese and powdered sugar until smooth.
- Add raspberries and gently fold in.
- Fill each cookie cup with the cheesecake mixture.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use fresh or frozen raspberries.
- Store leftovers in the refrigerator.
- These can be made a day in advance.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Cheesecake Cookie Cups