Fruit Cheesecake Sugar Cookie Cups

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 Cheesecake filling and topping
  • 2 tsp Cornstarch
  • 1 3/4 cup Powdered sugar
  • 3 1/2 tsp Vanilla
  • 1 cup Zulka sugar

• Snacks

  • 1 Cookie cups

• Dairy

  • 3/4 cups Butter
  • 12 oz Cream cheese

• Other

  • assortment of chopped fresh fruit

Found on lifeloveandsugar.com

Ingredients

• Cookie Cups
• 3/4 cups butter
• 1 cup Zulka sugar (or regular granulated sugar)
• 1 egg
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• Cheesecake Filling and Topping
• 12 oz cream cheese, room temperature
• 1 3/4 cup powdered sugar
• 1 1/2 tsp vanilla extract
• assortment of chopped fresh fruit

Directions

• 1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
• 2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
• 3. Add the egg and vanilla 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 10-12 minutes.
• 7. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. 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.
• 8. Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.
• 9. Pipe or scoop cheesecake filling into cookie cups.
• 10. Top with assorted fresh fruit.
• 11. Store in refrigerator.