Raspberry Cheesecake Cookie Cups

Name: Raspberry Cheesecake Cookie Cups
Total time: 110 min
Ingredients: 135 g unsalted butter; 90 g powdered sugar; 1/2 tsp vanilla extract; pinch of salt; 1 large egg; 350 g all-purpose flour; 3 g baking powder; 200 g fresh or frozen raspberries; 90 g granulated sugar; CHEESECAKE FILLING; 500 g cream cheese; 80 g granulated sugar; 25 g cornstarch; 2 large eggs; 400 g white chocolate; 0.5 g freeze-dried raspberries

0 Beoordeel

Najat

Photo by Najat

These cheesecake cookie cups taste even better than they look. It’s basically a bite-sized white chocolate raspberry cheesecake. A buttery cookie crust holds a creamy cheesecake filling with homemade raspberry sauce, and each cup is dipped in white chocolate with crushed freeze-dried raspberries.

1 h 10 min

36 Portions

Easy

Why You’ll Love These Cheesecake Cookie Cups

Most raspberry cheesecake cookies are soft drop cookies with white chocolate chips and bits of fruit. These are different. The cookie dough is pressed into a muffin tin to form a little cup, then filled with real cheesecake and baked. The result is a cross between a cookie and a mini cheesecake, with a crisp edge, a creamy middle and coated in white chocolate.

Ingredients for Raspberry Cheesecake Cookie Cups

For the cookie dough: butter, powdered sugar, vanilla, an egg, flour and a little baking powder make a tender, shortbread-like cookie that holds its shape around the filling.

For the raspberry sauce: fresh or frozen raspberries cooked with sugar and strained to remove the seeds. Frozen berries work just as well, they’re cheaper and easier to store.

For the cheesecake filling: use full-fat block cream cheese, not the spreadable kind in a tub. Tub cream cheese contains more water and won’t set properly.

For the coating: good-quality white chocolate bars. Crushed freeze-dried raspberries add color and flavor.

Make Ahead, Storage and Freezing

Make ahead: these cheesecake cookie cups taste best after a night in the fridge, so make them a day before you serve them.

Storage: keep them in an airtight container in the refrigerator for up to 4 days.

Freezing: freeze the cheesecake cups before dipping, for up to 1 month. Thaw them overnight in the fridge, then dip them in white chocolate.

More Cheesecake Recipes to Try

Love these cheesecake cookie cups? You might also like:

White Chocolate Cheesecake Bites
Biscoff Cheesecake Bites
Raspberry Pistachio Cheesecake
Coconut Cheesecake with White Chocolate

Ingredients

Portions

cookie dough

135 g unsalted butter, softened (1 stick + 1½ tbsp)

90 g powdered sugar, (¾ cup)

1/2 tsp vanilla extract

pinch of salt

1 large egg

350 g all-purpose flour, (2¾ cups)

3 g baking powder, (¾ tsp)

raspberry sauce

200 g fresh or frozen raspberries, (1⅔ cups)

90 g granulated sugar, (scant ½ cup)

CHEESECAKE FILLING

500 g cream cheese, softened (two 8-oz blocks + 3 tbsp)

80 g granulated sugar, (⅓ cup + 1 tbsp)

vanilla extract

25 g cornstarch, (3 tbsp)

2 large eggs

WHITE CHOCOLATE COATING

400 g white chocolate, chopped (14 oz)

0.5 g freeze-dried raspberries, crushed (¼ cup)

Tips

Use softened butter. Take the butter out of the fridge ahead of time so it blends easily with the sugar and gives you a smooth cookie dough.

I used a mini silicone mold for this recipe.

No piping bag? Use a zip-top sandwich bag and snip off one corner.

Give the cheesecakes enough time to set in the fridge before dipping them.

Instructions

Beat the softened butter, powdered sugar, vanilla and salt until smooth. Add the egg and mix briefly. Add the flour and baking powder and knead into a smooth dough.

Divide the dough into 36 pieces of about 18 g and roll each into a ball.

Place one ball in each cup of a greased muffin tin. Press the dough down and up the sides with your fingers to form a small cup.

Frambozen met suiker koken en door een zeef halen

Combine the raspberries and sugar in a skillet over medium heat. Bring to a boil and cook for 7–10 minutes, stirring often, until slightly thickened. Press the mixture through a fine-mesh sieve with a spatula.

Transfer the sauce to a piping bag.

Cheesecakebeslag mixen en mengen tot een geheel

Beat the cream cheese, sugar and vanilla for 1 minute. Sift in the cornstarch and beat for 1 more minute. Switch to a spatula and fold in the eggs one at a time, mixing until combined.

Koekjeskuipjes vullen met cheesecakebeslag en frambozensiroop

Spoon a thin layer of cheesecake filling into each cookie cup. Pipe a little raspberry sauce in the center, then cover with another layer of filling.

Kleine frambozen cheesecakes bakken in een muffinvorm in de oven

Bake in a preheated oven at 175°C (350°F) for 25–30 minutes, until the edges are set and the centers have a slight jiggle. Let the cheesecakes cool in the pan for 15 minutes, then transfer them to a rack to cool completely. Cover and refrigerate for at least 5–6 hours, or preferably overnight, so they set and the flavors come together

Melt the white chocolate gently over a double boiler.

Chocolade mengen met de gevriesdroogde frambozen in een kom

Stir in the crushed freeze-dried raspberries.

Mini frambozen cheesecakes dippen in witte chocolade met gevriesdroogde frambozen

Dip the top of each cold cheesecake into the chocolate and place it on a sheet of parchment paper. Let the chocolate set completely.

Doorgesneden frambozen cheesecake met een zachte vulling en frambozenkern

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Cheesecakes

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Raspberry Cheesecake Cookie Cups

1 h 10 min · 36 porties · Easy

Ingredients

135 g unsalted butter (softened (1 stick + 1½ tbsp))
90 g powdered sugar ((¾ cup))
1/2 tsp vanilla extract
pinch of salt
1 large egg
350 g all-purpose flour ((2¾ cups))
3 g baking powder ((¾ tsp))
200 g fresh or frozen raspberries ((1⅔ cups))
90 g granulated sugar ((scant ½ cup))
CHEESECAKE FILLING
500 g cream cheese (softened (two 8-oz blocks + 3 tbsp))
80 g granulated sugar ((⅓ cup + 1 tbsp))
25 g cornstarch ((3 tbsp))
2 large eggs
400 g white chocolate (chopped (14 oz))
0.5 g freeze-dried raspberries (crushed (¼ cup))

Instructions

Beat the softened butter, powdered sugar, vanilla and salt until smooth. Add the egg and mix briefly. Add the flour and baking powder and knead into a smooth dough.
Divide the dough into 36 pieces of about 18 g and roll each into a ball.
Place one ball in each cup of a greased muffin tin. Press the dough down and up the sides with your fingers to form a small cup.
Combine the raspberries and sugar in a skillet over medium heat. Bring to a boil and cook for 7–10 minutes, stirring often, until slightly thickened. Press the mixture through a fine-mesh sieve with a spatula.
Transfer the sauce to a piping bag.
Beat the cream cheese, sugar and vanilla for 1 minute. Sift in the cornstarch and beat for 1 more minute. Switch to a spatula and fold in the eggs one at a time, mixing until combined.
Spoon a thin layer of cheesecake filling into each cookie cup. Pipe a little raspberry sauce in the center, then cover with another layer of filling.
Bake in a preheated oven at 175°C (350°F) for 25–30 minutes, until the edges are set and the centers have a slight jiggle. Let the cheesecakes cool in the pan for 15 minutes, then transfer them to a rack to cool completely. Cover and refrigerate for at least 5–6 hours, or preferably overnight, so they set and the flavors come together
Melt the white chocolate gently over a double boiler.
Stir in the crushed freeze-dried raspberries.
Dip the top of each cold cheesecake into the chocolate and place it on a sheet of parchment paper. Let the chocolate set completely.

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Raspberry Cheesecake Cookie Cups

Why You’ll Love These Cheesecake Cookie Cups

Ingredients for Raspberry Cheesecake Cookie Cups

Make Ahead, Storage and Freezing

More Cheesecake Recipes to Try