- Cookie Cups
- • 3/4 cups butter
- • 1 cup Zulka Morena Sugar
- • 1 egg
- • 2 tsp vanilla extract
- • 2 cups all-purpose flour
- • 1 tsp baking soda
- • 2 tsp cornstarch
- Cheesecake Filling and Topping
- • 12 oz cream cheese, room temperature
- • 1 3/4 cup Zulka Powdered Sugar
- • 1 1/2 tsp vanilla extract
- • assortment of chopped fresh fruit
Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.
Cream butter and sugar together for 5-7 minutes, until light and fluffy.
Add the egg and vanilla and beat until well combined.
Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
Makes balls of about 2 tbsp. of dough. Press cookie dough in bottom and about 1/3 – 1/2 way up the sides of each cupcake cup, forming a cup shape.
Bake for 10-12 minutes.
Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
Once the cookie cups have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.
Recipe by: Life, Love and Sugar