White Chocolate Cranberry Cheesecake Cookie Cups
Indulge in the delightful taste of White Chocolate Cranberry Cheesecake Cookie Cups, a perfect blend of buttery cookie bases, creamy no-bake cheesecake filling, and a tangy cranberry topping. These bite-sized desserts are elegantly finished with a drizzle of melted white chocolate, making them not only delicious but also visually stunning. Ideal for holiday gatherings or simply to impress your guests, these cookie cups can be prepared ahead of time and chilled until ready to serve. Enjoy the balanced flavors and textures that will make every bite a memorable treat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream, whipped to soft peaks
- 1 cup fresh or frozen cranberries
- ⅓ cup sugar
- Zest of 1 orange
- 1 tablespoon orange juice
- Pinch of salt
- ½ cup white chocolate chips, melted for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease mini muffin tins.
- In a mixing bowl, cream together the softened butter with both sugars until light and fluffy.
- Beat in the egg and vanilla until well combined.
- Gradually mix in the dry ingredients (flour, baking soda, salt) until just combined.
- Scoop dough into each muffin cup and gently press down to form shallow cups.
- Bake for 10–12 minutes or until golden brown. Allow them to cool completely in the tins.
- In a saucepan over medium heat, combine cranberries, sugar, orange zest, orange juice, and a pinch of salt. Simmer until cranberries burst and mixture thickens (around 8–10 minutes). Remove from heat and let it cool completely.
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in whipped cream until fully incorporated.
- Once all components have cooled, fill each cookie cup with the cheesecake mixture up to the rim. Top generously with cranberry compote. Drizzle melted white chocolate over each filled cup for decoration.
- Chill your assembled cookie cups in the refrigerator until ready to serve for optimal texture and flavor enhancement.
Nutrition
- Serving Size: 1 cookie cup (30g)
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg