Berry Lemon Cheesecake Cookie Cups

• Vegetarian

• Produce

  • 1 cup Blueberries
  • 4 tsp Lemon, zest
  • 1 Raspberries

• Refrigerated

  • 1 Egg

• Condiments

  • 6 tbsp Lemon juice

• Baking & Spices

  • 2 1/8 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cornstarch
  • 2 1/4 cups Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 Cheesecake

• Snacks

  • 1 Cookie cups

• Dairy

  • 3/4 cup Butter, salted
  • 12 oz Cream cheese

Found on lifeloveandsugar.com

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)

Directions

• 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 arent 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.