
A delightful summer treat — crisp cookie cups filled with a light blueberry cheesecake cream. Perfect for parties or a make-ahead dessert.

These Blueberry Cheesecake Cookie Cups are my summer go-to whenever fresh berries arrive at the farmers' market. I first made them on a warm July afternoon when my neighbor dropped off a pint of perfectly ripe blueberries; the idea of combining a classic chocolate-chip–style cookie base shaped into little cups with a creamy blueberry cheesecake filling felt both nostalgic and a little indulgent. The cups have a golden, slightly crisp edge and a tender interior that holds a silky, whipped filling — the contrast in textures is what makes these so memorable.
I love how they travel well to picnics and potlucks and how everyone immediately asks which bakery I bought them from. They feel fancy because of the cheesecake element but are remarkably straightforward to make at home. The blueberry puree adds bright color and fresh flavor without weighing the filling down, and the light whipped cream keeps each bite airy. Over the years I’ve tweaked small details — using room-temperature butter for easier creaming, chilling the baking tin briefly to set the cups, and using a jar to press the wells while the cookies are still warm — and those little techniques ensure consistent success.
Personally, my family always gathers when I bring these. My daughter names them "blueberry nests" and insists on helping me press the centers with the bottom of a jam jar. They disappear faster than any other dessert I make during August and are now part of our summer party rotation.
My favorite aspect is how these straddle casual and elegant — they look like a patisserie item but are made with simple techniques at home. The first time I served them at a neighborhood barbecue, guests assumed I’d spent hours; the truth is that a little planning and chilling time do most of the work.
Store assembled cups in a single layer in an airtight container in the refrigerator for up to 3 days. For longer storage, bake the cookie cups, cool completely, and freeze them unfilled on a baking sheet until solid before transferring to a resealable bag; they will keep up to 4 weeks. Thaw frozen cups in the refrigerator for 1 hour, then fill and chill to set. Avoid freezing assembled cups with whipped filling as the texture can become slightly grainy upon thawing.
For a lighter filling, swap half of the heavy cream with full-fat Greek yogurt, but expect a tangier, denser texture. Use mascarpone in place of cream cheese for a silkier mouthfeel and a subtly richer flavor. If you need the cookie cups to be gluten-free, use a 1-to-1 gluten-free flour blend; note that the structure may be slightly more delicate, so refrigeration before pressing into wells helps maintain shape. For a vegan version, replace butter with a vegan baking stick and use a stabilized coconut cream with a vegan cream cheese alternative.
Serve chilled on a platter garnished with a few fresh blueberries and a light dusting of powdered sugar. They pair beautifully with a glass of sparkling rosé or a robust cup of coffee. For a brunch buffet, display them on a tiered stand alongside lemon bars and fruit tarts. Their handheld size makes them perfect for child-friendly parties; consider offering mini versions by using a mini muffin tin for bite-size servings.
The idea of combining cookie and cheesecake elements reflects a broader trend in American baking to hybridize beloved desserts into portable formats. Cheesecake itself has roots in ancient Greece, while drop cookies evolved in American home baking as a quick, adaptable format. These cookie cups are a modern adaptation that honors both traditions: a familiar cookie base used to contain a creamy cheesecake filling, creating a single-serve dessert that is essentially a portable celebration of both lineages.
In summer, use fresh blueberry puree for vibrant color. In fall, try replacing the blueberry with spiced apple or pear puree and fold in a pinch of cinnamon and nutmeg. For winter holidays, swap the puree for cranberry-orange compote and garnish with candied orange zest. The cookie base works with seasonal extracts as well — consider almond extract in spring or a touch of orange zest for added brightness.
Make the cups ahead by baking and freezing them unfilled; prepare the filling on the day of serving so it’s at its freshest. To streamline assembly, transfer filling to a piping bag and pipe directly into cups straight from the refrigerator. Label frozen cups with the date and filling suggestion so you can rotate flavors throughout the season. Keep a small spare jar on hand to press wells quickly while the cups are warm.
These Blueberry Cheesecake Cookie Cups are a small celebration in every bite — easy to scale, easy to personalize, and reliably loved. Make a double batch and freeze some cups for the next time you want to impress with minimal effort.
Use room-temperature butter and egg so the butter creams properly and traps air for a lighter texture.
Press the wells immediately after baking while the cookies are still warm to shape the cups without cracking.
Chill the bowl and whisk before whipping heavy cream to reach stiff peaks faster and more reliably.
Measure flour by spooning it into the measuring cup and leveling it off to avoid overpacking.
Pipe the filling for a clean, professional presentation and to fill cups evenly.
This nourishing blueberry cheesecake cookie cups recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Bake the cups, cool completely, and freeze unfilled on a tray. Transfer to a freezer bag for up to 4 weeks. Thaw in the refrigerator before filling.
Use a cold bowl and whisk, and whip to stiff peaks. Beat the cream cheese smooth before folding to avoid lumps.
This Blueberry Cheesecake Cookie Cups recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Spray a standard muffin tin with cooking spray and set aside.
Whisk together flour, baking soda, and salt in a bowl until evenly combined. Set aside to ensure even leavening.
Beat butter and sugar on medium-high until pale and fluffy, about 2-3 minutes. Add egg and vanilla and beat until incorporated.
Reduce mixer speed, add dry ingredients and mix until just combined. Use a 3 Tbsp scoop to portion dough into muffin wells and flatten slightly.
Bake 10-12 minutes until lightly browned. Immediately press centers with a small jar to create wells. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Whip cold heavy cream to stiff peaks. Beat cream cheese with sugar until smooth, then fold into whipped cream along with blueberry puree until homogenous.
Pipe filling into cooled cookie cups and refrigerate about 2 hours to set. Garnish and serve chilled.
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