Chewy Sugar Cookie Cups with Fresh Fruit Cheesecake Filling (Print version)

Chewy sugar cookie cups filled with vanilla cheesecake cream and topped with fresh berries and fruit.

# Ingredients:

For the sugar cookie cups

01 - 3/4 cup (170 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1 large egg, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 cups (260 g) all-purpose flour
06 - 2 teaspoons cornstarch
07 - 1 teaspoon baking soda
08 - 1/4 teaspoon fine salt
09 - Nonstick baking spray, for the pan

For the cheesecake filling

10 - 12 oz (340 g) brick-style cream cheese, softened
11 - 1 1/4 cups (150 g) powdered sugar
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon finely grated lemon zest
14 - 2 tablespoons heavy cream

For topping

15 - 1 cup (150 g) diced fresh strawberries
16 - 1/2 cup (75 g) fresh blueberries
17 - 1/2 cup (65 g) diced kiwi or mandarin orange pieces
18 - 1/4 cup (30 g) fresh raspberries, halved if large

# Instructions:

01 - Preheat the oven to 350°F. Coat a standard 12-cup muffin pan well with nonstick baking spray, working in batches if needed.
02 - Beat the butter and granulated sugar for 2 minutes until light and creamy. Beat in the egg and vanilla, then mix in the flour, cornstarch, baking soda, and salt just until a thick dough forms.
03 - Scoop about 2 tablespoons of dough into each muffin cup. Press the dough across the bottom and halfway up the sides, leaving a clear well in the center.
04 - Bake for 9-11 minutes, until the edges are set and lightly golden. Immediately press the centers down with the back of a rounded tablespoon to deepen each cup.
05 - Let the cookie cups cool in the pan for 8 minutes, then loosen gently and transfer to a rack. Cool completely before filling.
06 - Beat the cream cheese until smooth. Add powdered sugar, vanilla, and lemon zest, then beat until creamy. Add heavy cream and beat just until the filling is thick enough to pipe.
07 - Pipe or spoon the cheesecake filling into the cooled cookie cups. Top with strawberries, blueberries, kiwi or mandarin, and raspberries just before serving.

# Good to know:

01 - Makes about 22-24 cookie cups, depending on how full the muffin cups are.
02 - Add fruit close to serving for the freshest color and texture.
03 - Chill filled cups until ready to serve.

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