Ingredients

The following ingredients have 4 Servings
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter (, at room temperature)
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 ounces cream cheese (, at room temperature)
  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 1/2 cup whipping cream
  • 3/4 cup raspberry jam
  • If desired (, red and pink colored sugar)

Instruction

  • Preheat oven to 350F. Grease 1 regular sized muffin tin with shortening.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt, set aside.
  • Beat butter and sugar until light and fluffy (2-3 minutes); add eggs one at the time, add vanilla extract and mix well.
  • Add flour mixture and mix until well combined.
  • Scoop equal amounts of dough into muffin tin.
  • Bake for 25 minutes. Remove from the oven and make a dent with the end of a rolling pin or a small jar.
  • Let the cookies cool completely in the muffin tin before removing. Once cooled, use a sharp knife to carefully loosen the cookie cups.
  • Cheesecake Filling: In a medium bowl, beat cream cheese, confectioners’ sugar, orange zest, and orange juice until no lumps are left. Add whipping cream and beat for another 4 to 5 minutes, or until thick and creamy. Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
  • Fill cookie cups with 1 tablespoon of raspberry jam, pipe the cheesecake filling into each cup. If desired, sprinkle some red and pink colored sugar.
  • Notes:
  • Unfilled cookie cups keep well at room temperature for up to 7 days.
  • Cheesecake filling keeps well in the refrigerator for up to 5 days.
  • If you tried this recipe, come back and let us know how it was!