Raspberry Cheesecake Cookie Cups have a raspberry cheesecake filling in a bite-sized graham cracker cookie crust. These delicious cookie cups taste just like raspberry cheesecake and only take a few minutes to make!
In a large bowl, combine graham cracker crumbs, flour, baking soda and salt.
In another bowl, beat the butter and sugars together for 2-3 minutes. Add the egg and vanilla and continue to beat for about 2-3 minutes.
Add the dry ingredients and mix just until barely combined.
Use a cookie scoop to scoop the dough into a well-greased mini muffin pan. No need to press the dough down, you will be doing that after they bake.
Bake for 7 minutes, or until the dough is just barely beginning to brown around the edges. Immediately make indentions in each cookie cup by using the back of a tablespoon (I actually use a half tablespoon). Let the cookie cups cool completely in the pan before removing them.
You can wait to make the filling until the cookie cups have cooled, or you can make the filling while they are cooling and keep it in the refrigerator until ready to use.
To make the filling, cream the butter and cream cheese together for 2-3 minutes. Add the vanilla and mix until combined. Add the powdered sugar and continue to mix until the powdered sugar is well incorporated. Add the raspberries and use the electric mixer to mix them in.
Scoop the raspberry filling into the cooled cookie cups. I like to use an icing bag with a tip, but you can use a Ziplock bag with a small hole cut in the corner to pipe out the filling. Or you can just use a small spoon and scoop it the old-fashioned way. If the cheesecake filling has been chilled for a couple of hours, it will hold it's shape better when you pipe it in. If you want, you can add a raspberry to the top of each cookie cup. Keep in the refrigerator until ready to serve.