Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 8 oz (226g) cream cheese, softened
  • 1/3 cup (40g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/4 cup (60ml) sour cream
  • 1/4 cup (30g) colorful sprinkles

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In another bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add vanilla and egg, mixing until combined.
  5. Gradually add dry ingredients, mixing until just incorporated.
  6. Press a tablespoon of dough into the bottom and up the sides of each muffin cup, creating a cup shape.
  7. In a mixing bowl, beat cream cheese until smooth.
  8. Add powdered sugar, vanilla, and egg yolk, blending until creamy.
  9. Mix in sour cream until well combined.
  10. Spoon cheesecake filling into each cookie cup, filling to the top.
  11. Bake for 18-20 minutes, or until the filling is set and slightly puffed.
  12. Remove from the oven and let cool for 10 minutes in the pan. Transfer to a cooling rack to cool completely.
  13. Once cooled, top each cookie cup with sprinkles before serving.