Serves 24
45 min
Berry Cheesecake Chocolate Chip Cookie Cups
Recipe GLPR33c43342fd497f
Individual chocolate chip cookie cups filled with a creamy cheesecake topping made from cream cheese and Greek yogurt, then garnished with fresh raspberries, strawberries, and blueberries. Perfect for a make-ahead dessert.
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Ingredients
1½ cups chocolate chip cookie dough (store-bought or homemade)
16 oz. cream cheese, softened to room temperature
½ cup plain Greek yogurt
½ cup powdered sugar
2 teaspoons vanilla extract
24 raspberries
24 strawberry slices
24 blueberries
Nonstick cooking spray
Directions
Preheat your oven to 350°F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray to prevent sticking.
Divide the cookie dough evenly among the 24 muffin cups, placing about 1 tablespoon into each cup.
Bake for 12–14 minutes, until the cookie cups are golden brown and set on the edges. Remove from the oven and allow to cool in the pan for several minutes, then turn out onto a wire rack to cool completely.
While the cookies cool, prepare the cheesecake topping. In a large bowl or the bowl of a stand mixer, combine the softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract. Beat with a hand mixer or stand mixer until the mixture is smooth and creamy.
Once the cookie cups have cooled completely, place a small dollop of cheesecake topping in the center of each cup. Press one raspberry gently into the topping to anchor it.
Transfer the remaining cheesecake topping to a piping bag or a plastic bag with a small corner snipped off. Pipe the topping around each raspberry, or use a small spatula or knife to carefully spread and smooth the topping around the fruit.
Top each cookie cup with one strawberry slice and one blueberry. Refrigerate until ready to serve.
