Wednesday, April 8, 2015

Cheesecake in a Cookie Cup

Often during our afternoon tea, we simply sip on a hot cuppa and forego tea-treats altogether.  Occasionally I have cookies available for a nibble but every once in a while I take the time to make a real, honest-to-goodness delicacy to accompany our tea time.   These Cheesecake Cookie Cups definitely fit the bill of a tea time delicacy!

The recipe is simple and remarkably quick.  The original recipe  makes 16 cheesecakes however I easily made 20 and could have scrimped on cookie dough and made 24.  They are adaptable to whatever fruit is in season (or what you have canned on the shelf) and are even good served plain, with no berries at all. 

And so, for your tea time pleasure.....

Cheesecake Cookie Cups

For the Cups
3/4 C butter
1 C sugar
1 egg
2 tsp. vanilla extract
2 C flour
1 tsp. baking soda
2 tsp. cornstarch

For the Cheesecake
12 oz. cream cheese, room temperature
1 3/4 C powdered sugar
1 1/2 tsp. vanilla extract

Preheat your oven to 350 degrees.  Grease (regular size) cupcake pan.

Cream the butter and sugar together until light and fluffy.  Add the egg and vanilla.  Beat until well combined.  Add the flour, baking soda and cornstarch and mix until smooth. The dough will be thick.  Make balls of about 2 tbps.  of dough and press into the bottom of the prepared muffin tin and about 1/3 to 1/2 of the way up the sides.  Bake for 10 to 12 minutes or until lightly golden.

Remove from the oven and allow to cool (in the pan) for about 5 minutes.   Turn out onto a cooling rack and allow to fully cool. 

Once the cookies have cooled, make the cheesecake filling by combining the cream cheese, powdered sugar and vanilla extract and blending until smooth.

Scoop the cheesecake filling into the cookie cups and top with fruit.  Fresh fruit is wonderful, however I used frozen berries.  I thawed about 1 cup of berries, added just a bit (2 T) of powdered sugar, drained the liquid and added a few berries to each cheesecake.  Canned fruit can be used also.  Drain liquid and arrange.

Store these cheesecakes in the refrigerator, taking them out about 1/2 hour before ready to serve.  I think they are just the right size and improve with flavor overnight.

Pressing the dough into a muffin tin

The cookie cups cooling

Filled with the cheesecake mixture



Enjoy your Cheesecake Cookie Cups with your next tea and savor the beauty of the moment.


  1. This looks AMAZING!!!

  2. Yum, yum. I so appreciate your posts. May God richly bless and protect your family......

  3. I will try these today. Every recipe you have posted that I have tried has been delicious.
    Your blog is the best, Enola. I look forward to reading each post.
    Thank you for sharing your insight, wisdom, recipes, and family life with your readers.

  4. Surely this is a site well worth seeing.