Recipe Instructions

• Preheat your oven to 350°F (175°C) to prepare for baking the cookie cups.
• In a bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
• Beat in the egg and vanilla extract until fully incorporated for a smooth dough.
• Gradually stir in the all-purpose flour and salt until the dough forms and all ingredients are combined evenly.
• Press the cookie dough firmly into the cups of a muffin tin, shaping each to form a cup shape that can hold the filling.
• Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cookie cups are set.
• While the cookie cups bake, mix the softened cream cheese and powdered sugar in a separate bowl until smooth and creamy.
• Gently fold fresh raspberries into the cheesecake mixture to maintain their shape and freshness.
• Once the cookie cups have cooled, spoon or pipe the cheesecake and raspberry mixture into each cup, filling them generously.
• Refrigerate the filled cookie cups for at least 1 hour to allow the cheesecake filling to firm up and flavors to meld before serving.