Berry Lemon Cheesecake Cookie Cups

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These Berry Lemon Cheesecake Cookie Cups are light, delicious and perfect for spring! The cookie cup and cheesecake have an awesome lemon flavor that is totally there, but not overkill. And the berries add the perfect compliment – both in flavor and beauty! You can use any fruit you want on top of these, but I loved the blueberries and raspberries and already had them in the fridge. Strawberries would be great too. I topped it all off with a little lemon zest, but that’s optional. If you are going to add the zest, I’d do it just before serving, because that can dry up and not look so great.
from lifeloveandsugar.com

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Ingredients

  • Cookie Cups
  • 3/4 cup salted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cups + 2 tbsp all purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • Cheesecake
  • 12 oz cream cheese, room temperature
  • 2 1/4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 cup blueberries
  • raspberries (one per cookie cup)

Preparation

Step 1

1. Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.
2. Cream butter and sugar together for 4-5 minutes, until light and fluffy.
3. Add the egg, vanilla, lemon juice and lemon zest and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 9-11 minutes.
7. Remove from oven and allow to cool for about 5 minutes. If the centers aren't cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit. Then remove to cooling rack to finish cooling.
8. Once cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and lemon juice and lemon zest together until smooth.
9. Pipe or scoop cheesecake filling into cookie cups.
10. Top with fresh berries. I used one raspberry and about 5 blueberries per cookie. Add lemon zest, to garnish, if desired.
11. Store in refrigerator.

Yield: about 16 cookie cups

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