Fresh fruits are our favorite, year round, but of course there is something about spring that makes us love them all the more! Fresh, local fruits are such a joy. I love buying a carton of raspberries and see my kids eat them with big smiles on their faces! My husband also loves raspberries, so I combined the delicious, fresh flavors of spring with a light raspberry cheesecake filling inside these cute, easy cookie cups made from store-bought cookie dough for this raspberry cheesecake cookie cups recipe!
The cookie cups themselves are very easy to make. I just used a store-bought sugar cookie mix, followed the package directions for rolled cookies, then rolled balls and flattened them out inside a mini muffin tin. SO yummy and pretty simple, too!
While the cookie cups are cooking, you can make the raspberry cheesecake filling!
Top with a fresh raspberry to make these extra delicious!
Raspberry Cheesecake Cookie Cups
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 15 minutes
Total Time: 50 minutes
These delicious raspberry cheesecake cookie cups are perfect for spring!
one 17.5 oz package dry sugar cookie mix
3 TBSP flour
1 stick butter, softened
1 egg (check your specific package to make sure)
1 cup raspberries + extra raspberries for the top
1/2 cup water
8 oz cream cheese, softened
1/4 cup butter (1/2 stick), softened
1 cups powdered sugar
Make cookie dough according to package directions. (My package said add one stick of softened butter, one egg, and 3 TBSP flour.)
Preheat oven to 350°.
Spray a mini muffin tin with spray oil.
Roll out individual balls of dough, about 1-2 TBSP of dough in each ball.
Place one dough ball in each cavity of mini muffin tin.
Press down on the ball and press out to make a cup.
Cook for about 10 minutes and check for done-ness.
Cook for another 5 minutes. If done, remove from oven.
Dough will reform while cooking, so upon removing the cookie cups, use a round teaspoon to make indentions in cookie cups.
While cookie cups are cooking and cooling, make the filling.
On the stovetop, combine 1 cup raspberries and 1/2 cup water and bring to a boil.
Turn down to low and let simmer for about 20 minutes.
When mixture is thick and water has cooked off, turn off heat and mash with a potato masher or fork, or run through the blender.
Cream together cream cheese, butter, and raspberry mixture.
Slowly mix in powdered sugar.
Fill a pastry bag or sandwich bag with icing, cut off a small corner, and fill each cooled cup with icing.
Top with raspberries and enjoy!
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Thursday 26th of March 2020
This looks amazing and I totally love it. Can I use strawberries instead?