-Makes about a dozen
For the Sugar Cookie Cups
3/4 cups butter
1 cup white granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
For Cheesecake Filling/Topping
12 oz cream cheese, room temperature
1 3/4 cup powdered sugar
1 1/2 tsp vanilla extract
Blueberries and Red Raspberries
Coat cupcake pan(s) with non stick cooking spray.
Preheat oven to 350F degrees.
Cream butter and sugar together until light and fluffy.
Add the egg and vanilla and beat until well combined.
Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about half way up the sides of each cupcake cup, forming a cup shape.
Bake for 10-12 minutes, until just beginning to turn golden.
Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. 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.
Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.
Spoon cheesecake filling into cookie cups.
Lightly set a little mound of blueberries and raspberries, on top of cheesecake filling.
(Optional: if you want berries to shine, brush them with a little bit of melted apple or apricot jelly after placing on cheesecake filling)
Store in refrigerator until ready to serve.