Blueberry Muffin Cheesecake Cookie Cups

• porsjoner: 12 cookies
• aktiv tid: 40 minutes
• total tid: 1 hour 38 minutes

Ingredienser

16oz (2 blocks; 500g) cream cheese, at room temperature

1/2 cup (60g) powdered sugar

1 tsp (4g) vanilla bean paste or extract

1/2 cup + 2 tbsp (75g) all-purpose flour

1/4 cup (55g) brown sugar, light or dark

3 tbsp (36g) granulated sugar

1/4 cup (4 tbsp; 58g) salted butter, softened to room temperature

Pinch og salt

4 cups (480g) all-purpose flour

1 1/2 tsp (6g) baking powder

1 tsp (5g) baking soda

1 tsp (6g) salt

1 cup (226g) salted butter, at room temperature

2 cups (240g) powdered sugar

2 eggs, at room temperature

1/2 cup (120ml) avocado oil or neutral oil of choice

1 tbsp (12g) vanilla bean paste or extract

1 cup (320g) wild/regular blueberry preserves or jam, divided into 1/2 cup portions *see recipe below*

Fremgangsmåte

Start by preparing the cheesecake filling first. Line a small baking sheet or a large plate with parchment paper.

In a medium bowl, add the cream cheese, powdered sugar, and vanilla. Use an electric handheld mixer and beat on medium-high speed until well combined, smooth, and fluffy.

Use a spoon or small cookie scoop to scoop the cheesecake filling into 12, 1 tbsp portions onto the prepared baking sheet or plate. Reserve the remaining filling for later. Place them into the freezer while you prepare the cookie dough, until completely frozen.

Preheat the oven to 350F. Line a 12-cup muffin tin with liners, set side.

Prepare the streusel. In a medium bowl, combine the flour, both sugars, salt, and butter. Use your hands or a fork to mix until the mixture is crumbly and resembles wet send. Set aside until ready to use.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl or the bowl of a stand mixer, beat and cream the 1 cup (226g) of butter and powdered sugar until fluffy, smooth, and creamy (~2-3 minutes).

Add in the eggs, avocado oil (or neutral oil of choice) and vanilla. Beat again until well combined, smooth, and lighter in color (1-2 minutes).

Add the dry ingredients to the wet, and beat until just combined. The dough will be very soft and pliable at this point.

Using a 1/2 cup (160g) of the blueberry preserves, add dollops of it all over the dough in the bowl. Then use a knife, spoon, or spatula to GENTLY swirl the preserves around in the dough. Be careful not to mix it fully into the dough, you want those big beautiful ribbons of preserves!

Use a large cookie scoop (3 tbsp; 1.5oz; #20) to place one scoop of dough into the bottom of each muffin well. You should use about 2/3 of your cookie dough here, reserving the remaining 1/3 for topping.

Then, use the back of a spoon or measuring spoon to make a divot/well in the center of the cookie dough by for each cup. Hold the tip of the spoon facing down, press it gently into the middle of the dough in each cup, and twist the spoon a little bit to push the batter out to the sides (refer to the video if needed; this is where the cheesecake filling portions will sit).

Remove the cheesecake portions from the freezer and press one into the center divot you just created for each cookie cup.

Add another small scoop of the cookie dough on top of the cheesecake filling, and use a spoon or spatula to slightly spread it out to enclose the cheesecake filling.

Finish by sprinkling the streusel topping on top of each.

Transfer the pan to the middle rack of your oven. Bake at 350F for 18-23 minutes, or until the tops and edges are a very light golden brown but the center is still slightly soft.

Remove from the oven and allow to cool in the pan for at least 15-20 minutes.

If you are planning on filling the cups with a little more cheesecake filling and blueberry preserves (I did this), transfer both to separate piping bags with the end snipped off, or large Ziplock bags with the corner snipped off.

Carefully fit the end of the piping bag with the cheesecake filling into the top of a cookie cup, and squeeze until the center begins to puff up. Then do the same with the blueberry preserves. Repeat this process with all of the cookie cups.

Then remove from the pan and serve warm with a cold glass of milk.

Enjoy!