RASPBERRY CHEESECAKE COOKIE CUPS

Raspberry Cheesecake Cookie Cups are made with a sugar cookie recipe that is filled with a raspberry cream cheese filling. These delicious raspberry cookie cups are so simple to make!

Prep Time15

Cook Time15

Total Time30

Course: Dessert, treats

Cuisine: American

Keyword: Raspberry Cloud Cups

Servings:

Calories: 113kcal

Author: Jessica & Nellie

Ingredients

1 cup sugar
½ cup softened butter
1 egg
1 tsp vanilla extract
⅓ cup sour cream
½ tsp salt
½ tsp soda
2 cups flour

Raspberry Filling

4 ounces cream cheese softened
⅔ cup fresh raspberries
4 tbsp powdered sugar
1 cup Cool Whip

Instructions

Prep: Start by preheating the oven to 350°F. Grease a mini muffin pan with non-stick cooking spray and set aside.
Cookie cups: Use an electric mixer to cream together the sugar and butter for 2-3 minutes. Add in the egg and vanilla extract and mix for 2-3 more minutes.
In a separate bowl, combine the sour cream, salt and baking soda.
Next, add the sour cream mixture to the butter mixture and beat until smooth. Add in the flour and mix just until combined.
Bake: Proceed to scoop the dough out using a 2 TBSP cookie scoop and add to the mini muffin pan. Bake for 15-18 minutes, making sure they don't start getting too brown. Immediately after removing the cookies from oven, use the back of a table spoon to press an indentation into each cookie to create a cup. Let them cool for a few minutes and then remove from pan and cool to room temperature.
Raspberry filling: To make the filling, mix the cream cheese, raspberries and powdered sugar using an electric handheld mixer. Beat the ingredients until smooth and then fold in the cool whip. Place the filling in the refrigerator, covered, and chill until ready to serve. Right before serving, spoon the raspberry filling into each cookie cup, top with a fresh raspberry if desired and enjoy!

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