Sugar Cookie Cups • 1 cup unsalted butter softened (226g) • 1 cup granulated sugar (200g) • 1 teaspoon vanilla extract • 1 large egg room temperature preferred • 2 ½ cups all-purpose flour (313g) • ¾ teaspoon baking powder • ¾ teaspoon salt

Cheesecake Bites Filling • 4 oz cream cheese softened (use brick-style cream cheese, not the spreadable kind found in tubs) (113g) • ¼ cup powdered sugar (35g) • 1 Tablespoon sour cream • ¼ teaspoon vanilla extract • ⅓ cup heavy cream very cold (80ml) • Sliced fruit/berries for topping

In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until creamy and well-combined.

Add vanilla extract and egg and stir well.

In a separate bowl, whisk together flour, baking powder, and salt.

With mixer on low-speed, gradually add flour mixture to butter mixture, stirring just until combined.

Scoop dough by level 1 ½ Tablespoon and drop into mini muffin pan. 

Use the back of a rounded teaspoon and make an indent halfway down into the sugar cookie dough. If dough sticks to spoon, run spoon under cool water first.

Bake in center rack of 350F (175C) oven for 15 minutes or until edges are just beginning to turn light golden brown. Then, use the back of a rounded teaspoon and re-indent the cookie cups.

Allow cookie cups to cool in pan for at least 20 minutes, then to remove, gently twist in the pan and lift out to a cooling rack to cool before preparing your cheesecake filling.

Combine cream cheese and powdered sugar and stir together until smooth and creamy.

Add sour cream and vanilla extract, stir well.

Pour cold cream into a separate bowl (preferably glass or metal) and use an electric mixer to beat on high speed until stiff peaks form. 

Gently fold whipped cream into cream cheese mixture by hand, stirring until completely incorporated and smooth (don’t over-mix).

Spoon or pipe cheesecake filling into sugar cookie cups.

Add fruit topping just before serving. Enjoy!