These Blueberry Cheesecake Cookie Cups are my favorite way to celebrate late-summer fruit. I first made them on a humid July weekend when the farmers market was piled high with perfect berries. I wanted a dessert that showcased fresh blueberries but was easy to pick up and eat outside on the porch. The result is a tender cookie shell with a crisp edge and a pillowy well in the center that cradles an airy, lightly tangy cheesecake filling streaked with bright blueberry puree. They quickly became the star of a backyard brunch and have been requested for every potluck since.

What makes these cups special is the contrast of textures and the straightforward technique. The cookie dough bakes into a thin cup with a slightly chewy base and golden rim, while the filling is essentially stabilized whipped cream folded with sweetened cream cheese and fresh blueberry puree. I learned to form the wells while the cookies are still warm so the cup keeps a uniform shape and a crisp edge. These take a little time because of chilling, but most of that is hands-off, and the fresh berry flavor is worth the wait. Whether you want to serve them at a picnic, a bridal shower, or as a weeknight treat, these hold up well and look polished on a plate.

Ingredients

• All-purpose flour: 1 cup plus 2 tablespoons. Use a reliable brand like King Arthur or Gold Medal, spoon and level for accuracy. Flour gives structure to the cups while keeping them tender.
• Baking soda: 1/4 teaspoon. A small amount creates just enough lift so the edges brown without the cup collapsing.
• Salt: 1/2 teaspoon. Enhances sweetness and rounds flavors; use fine sea salt or table salt.
• Unsalted butter: 1/2 cup at room temperature. Use real butter for flavor; slightly softened but not melted gives the best creaming with sugar.
• Granulated sugar: 3/4 cup for the cookie dough. This amount yields a lightly sweet shell that contrasts the creamy filling.
• Large egg: 1, room temperature. Helps bind and tenderize the dough.
• Vanilla extract: 1 teaspoon. Choose pure vanilla for depth of flavor.
• Heavy whipping cream: 1/2 cup cold for the filling. Chilled cream whips more easily into stiff peaks and stabilizes the filling.
• Cream cheese: 4 ounces, softened. Full-fat cream cheese gives a silky texture and tangy backbone to the filling.
• Granulated sugar for filling: 1/4 cup. Balances the tang of the cream cheese without overpowering the blueberries.
• Blueberry puree: 1/4 cup made from about 1/2 cup whole blueberries. Use fresh, ripe berries; puree and strain for a smooth streaked filling or leave seeds for rustic texture.

Instructions

Prepare the pans and dry ingredients: Preheat oven to 350 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin with cooking spray. Whisk together 1 cup plus 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl and set aside to ensure even distribution of leavening. Cream butter and sugar: In a stand mixer fitted with a paddle or using a hand mixer, beat 1/2 cup room-temperature unsalted butter with 3/4 cup granulated sugar on medium-high speed for about 2 to 3 minutes until pale and fluffy. This aeration creates a lighter texture. Reduce speed, add 1 large egg and 1 teaspoon vanilla extract, and beat until fully incorporated but not overmixed. Combine dough: Reduce mixer to low and add the flour mixture until just combined. Overmixing develops gluten and will make the cups tough; stop when there are no dry streaks. The dough should hold together and be slightly soft. Portion the dough: Use a large cookie scoop (about 3 tablespoons) to portion dough into the prepared muffin tin. Press each mound down lightly to flatten the top so it will spread into a shallow cup shape during baking. Space evenly so the heat circulates. Bake and form wells: Bake for 10 to 12 minutes or until the edges are lightly browned and the centers are mostly set but still slightly soft. Immediately after removing from the oven, press the center of each warm cookie with the bottom of a small jar or a measuring cup to form a uniform well. Work while warm; the cookie will set in that shape as it cools. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Make the blueberry cheesecake filling: Chill a mixing bowl and whisk, then whip 1/2 cup cold heavy whipping cream to stiff peaks. In a separate bowl, beat 4 ounces softened cream cheese with 1/4 cup granulated sugar until smooth. Fold the cream cheese mixture and 1/4 cup blueberry puree into the whipped cream gently to maintain volume. If the puree is very watery, reduce to 2 tablespoons for a firmer filling. Assemble and chill: Pipe or spoon the filling into cooled cookie cups, filling each cup to just above the rim. Refrigerate the filled cups until the filling sets, approximately 2 hours. Serve cold straight from the refrigerator. Store leftovers covered in the fridge for 2 to 3 days or freeze for up to 4 weeks.

Storage Tips

Store filled cups in an airtight container in the refrigerator for up to 2 to 3 days. For transport, nestle them in a single layer with a sheet of parchment on top and keep them chilled with ice packs. To freeze, place filled cups on a baking sheet until firm, then transfer to a freezer-safe container and freeze for up to 4 weeks. Thaw overnight in the refrigerator to maintain texture; avoid microwaving as the filling will lose structure.

Ingredient Substitutions

If you do not have heavy cream, use 3/4 cup full-fat Greek yogurt folded with a tablespoon of honey for a tangier filling, noting the texture will be denser. For a dairy-free version, use coconut cream whipped to peaks and a plant-based cream cheese; flavor and texture will shift toward coconut. Swap blueberries for raspberries or strawberries (about the same puree quantity) for different profiles. If you need gluten-free shells, use a 1-to-1 gluten-free flour blend and reduce baking soda by a pinch to avoid over-raising.

Serving Suggestions

Serve chilled on a platter dusted with powdered sugar and a few fresh berries for garnish. Pair with a bright herbal tea or a light Prosecco for brunch. For a dessert buffet, arrange with mini spoons and small plates—these are perfect finger-food desserts for cocktail parties. Garnish options include lemon zest, toasted almond slivers, or a tiny drizzle of blueberry syrup for extra shine.

Cultural Background

Cheesecake-style fillings folded into whipped cream are a modern, no-bake adaptation of classic American cheesecakes. Turning cookie dough into cups borrows from the trend of single-serve, portable desserts that became popular with small-batch bakeries. Using fresh berries ties this treat to summer harvest traditions in the U.S., where berry desserts are celebrated in pies, cobblers, and shortcakes.

Seasonal Adaptations

In late summer, use ripe blueberries. For autumn, swap the puree for roasted pear or spiced apple compote with a pinch of cinnamon. For spring, try a lemon curd swirl to brighten the filling. Holiday versions can include a sprinkle of crushed pecans in the cookie dough and a cranberry-apple filling for a festive twist.

Meal Prep Tips

Make the cookie cups two days ahead and store them in an airtight container at room temperature. Prepare the filling the morning you plan to serve, then fill and chill for a minimum of two hours. Use a piping bag fitted with a round tip for neat filling and to speed assembly when making larger batches.

These cookie cups are simple to adapt and meant to be shared. I hope you make them, tweak them, and pass them along at your next gathering—the combination of tender cookie and creamy berry filling always starts conversations and ends with empty trays.