Raspberry Cheesecake Cookie Cups are bite‑sized desserts that wrap soft, buttery sugar cookies around a tangy cream cheese center, then finish with a jewel‑bright spoonful of raspberry jam. Baked in a mini muffin pan, they are easy to serve on party trays, bridal showers, or holiday dessert tables, and the simple ingredient list keeps them weeknight‑friendly too.
Ingredients
Cookie cups
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1 teaspoon baking powder
Cheesecake filling and topping
- 6 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/3 cup raspberry jam (seedless if preferred)
These quantities yield about 24 mini cookie cups when made in a standard 24‑count mini muffin pan.
Method
Heat the oven to 350°F (175°C) and grease a mini muffin pan well so the cookie cups release cleanly. In a mixing bowl, cream the butter and 1 cup sugar together until light and fluffy, then beat in the egg and vanilla until smooth. Whisk the flour and baking powder together separately, then fold into the wet ingredients just until a soft dough forms.
Scoop small portions of dough (about 1 tablespoon each) into the mini muffin wells and press gently up the sides to form shallow cups. In a small bowl, mix the cream cheese and 1/4 cup sugar until smooth and creamy, then spoon or pipe a little cheesecake filling into the center of each dough cup. Add a small dollop of raspberry jam on top of the cream cheese layer in each cup.
Bake for 12–14 minutes, or until the cookie edges are lightly golden and the centers look set. Let the cookie cups cool in the pan for several minutes, then gently loosen the edges with a thin knife and transfer them to a wire rack to cool completely; the centers will firm up as they cool. Once cool, the cups can be served immediately or chilled for a firmer cheesecake texture.
Tips and Variations
Softened butter and cream cheese are important for a smooth dough and a lump‑free filling; cold ingredients can leave streaks and make the cups dense. For easier shaping, briefly chill the dough if it feels sticky, or dust your fingers with a little flour before pressing it into the muffin wells. These cups adapt well to other flavors too—swap in strawberry or blueberry jam, or finish with a fresh raspberry on top for a more elegant look.
Nutrition
With the ingredient amounts above, each raspberry cheesecake cookie cup is roughly in the range of 150–180 calories per piece, which aligns with similar mini cheesecake or cookie‑cup style desserts. The estimate of about 170 kcal, 7 g fat, and 22 g carbohydrates per cup is reasonable for a butter‑based cookie plus a small cream cheese filling and jam topping of this size.
Conclusion
Raspberry Cheesecake Cookie Cups pack all the flavor of classic raspberry cheesecake into a tidy, handheld treat with a soft cookie crust and creamy, jam‑topped center. With pantry‑staple ingredients, a straightforward mixing method, and crowd‑pleasing presentation, they are an easy choice for bake sales, potlucks, or any occasion that calls for pretty little bites of cheesecake.