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Raspberry cream cookie cups with whipped cream cheese filling and fresh raspberries on a white plate, dusted with powdered sugar

Raspberry Cream Cookie Cups

Mini sugar cookie cups filled with whipped cream cheese and topped with fresh raspberries. Done in 40 minutes, no mixer required for the dough.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 24 cookie cups
Calories: 118
Ingredients Method Notes

Ingredients
  

Cookie Cup Dough
  • 190 g all-purpose flour spooned and leveled
  • 115 g unsalted butter softened to room temperature
  • 100 g granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
Raspberry Cream Filling
  • 225 g full-fat block cream cheese softened
  • 45 g powdered sugar sifted, plus more to taste
  • 1/2 tsp vanilla extract
  • 60 ml heavy cream cold
  • 120 g fresh raspberries patted dry, for topping

Method
 

Make the Cookie Cups
  1. Heat the oven to 177 C / 350 F. Lightly grease a 24-cup mini muffin tin with butter or non-stick spray.
  2. Beat the softened butter and granulated sugar together in a medium bowl until pale and fluffy, about 2 minutes.
  3. Add the egg yolk and vanilla extract. Mix until combined, scraping down the sides of the bowl once.
  4. Add the flour, baking powder, and salt. Stir until a soft, slightly tacky dough forms.
  5. Scoop about 1 tablespoon of dough into each muffin cavity. Press the dough firmly up the sides and into the base, creating a shallow cup shape with even 4 mm walls.
  6. Use the back of a teaspoon to press a clear indent in the center of each cup.
  7. Bake for 11 to 13 minutes, until the edges are just turning golden. The centers will look slightly underdone - that's correct.
  8. Remove from the oven and immediately use the back of a teaspoon to press the centers down again if they've puffed up. Let cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Make the Cream Filling
  1. Beat the softened cream cheese with a hand mixer on medium speed for 2 minutes until completely smooth.
  2. Add the sifted powdered sugar and vanilla extract. Beat for 1 minute until combined.
  3. Pour in the cold heavy cream and beat on medium-high for another 2 minutes until the filling is light and holds soft peaks.
  4. Taste and adjust sweetness by adding more powdered sugar 1 teaspoon at a time.
Fill and Serve
  1. Transfer the cream filling to a piping bag fitted with a round or star tip, or use a small spoon.
  2. Pipe or spoon the filling into each cooled cookie cup, mounding it slightly above the rim.
  3. Press 2 to 3 fresh raspberries gently into the top of each filled cup.
  4. Dust lightly with powdered sugar if you like, and serve within 2 hours for the crispest shells.

Notes

The cups can be baked up to 4 days ahead and stored at room temperature. Make the filling the day before and refrigerate separately - assemble just before serving.