Fruit Cheesecake Sugar Treats (Print Version)
# Ingredients:
→ Cookie Cups
01 -
260g all-purpose flour
02 -
1 tsp baking soda
03 -
2 tsp cornstarch
04 -
1/4 tsp salt
05 -
168g unsalted butter, room temperature
06 -
207g sugar
07 -
1 large egg
08 -
2 tsp vanilla extract
→ Cheesecake Filling and Topping
09 -
340g cream cheese, room temperature
10 -
201g powdered sugar
11 -
1 1/2 tsp vanilla extract
12 -
Assortment of chopped fresh fruit
# Instructions:
01 -
Spray cupcake pan with non-stick cooking spray. Preheat oven to 175°C (350°F).
02 -
In a medium-sized bowl, combine the flour, baking soda, cornstarch, and salt. Set aside.
03 -
Add butter and sugar to a large mixer bowl and beat together for 2-3 minutes until light in color and fluffy in texture.
04 -
Add the egg and vanilla extract to the mixture and beat until well combined.
05 -
Add the dry ingredients to the wet ingredients and mix until well combined. Ensure not to over mix, as the dough will be thick.
06 -
Using about 2 tablespoons of dough, form balls and press into the bottom and halfway up the sides of each cupcake cup, creating a cup shape.
07 -
Bake the cookie cups for 7-10 minutes, or until lightly golden around the edges.
08 -
Remove from the oven and allow to cool for about 5 minutes. Transfer to a cooling rack. If needed, press the centers down with the end of a wooden spoon while still warm.
09 -
Add cream cheese, vanilla extract, and powdered sugar to a large mixer bowl. Beat together until smooth and well combined.
10 -
Pipe or scoop cheesecake filling into the cooled cookie cups, then top with assorted fresh fruit. Store in an airtight container in the refrigerator and consume within 3-4 days.
# Notes:
01 -
Ensure the cookie cups are completely cooled before filling to maintain structural integrity.