Buttery shortbread makes crisp cups for the creamy no-bake cheesecake filling. A dollop of jam inside gives each bite a sweet surprise.
- Prep time 40 minutes
- Total time 2 hours
- Credits : Canadian Living Magazine
Ingredients
Cookie Cups:
Filling:
Method
Cookie Cups: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy; stir in flour just until combined. Roll by 2 tsp into 48 balls. Gently press 1 ball into bottom and up side of each well of 2 lightly greased 24-count mini muffin pans. Refrigerate until firm, about 30 minutes.
Bake, 1 pan at a time, in 325°F (160°C) oven just until edges are light golden, 16 to 18 minutes. Let cool completely in pans; run tip of knife around edges of cups to release from pans.
Filling: While cookie cups are baking, in bowl, beat cream cheese until smooth; beat in icing sugar. Beat in 4 tsp of the jam, the whipping cream and vanilla. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Assembly: Spoon scant 1/4 tsp of the remaining jam into each cookie cup. Using piping bag fitted with small star tip, pipe filling into cookie cups. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Dollop remaining jam in centre of each.
Tip from The Test Kitchen: Use the top of a tall, slim-necked bottle (such as a hot sauce bottle) to form the wells of the cookie cups, wiping the lid clean between uses.
Makes 48 cookie cups.
Nutritional facts per cookie cup: about
- Sodium 36 mg
- Sugars 4 g
- Protein 1 g
- Calories 78.0
- Total fat 5 g
- Potassium 12 mg
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 4.0
- Vitamin A 4.0
