Satisfy your sweet tooth with these delicious and easy to make berries and cream cookie cups. Perfect for parties or as a sweet treat, this recipe is so delicious!
Tips For These Berries And Cream Cookie Cups
These berries and cream cookie cups are my family's favorite and very easy to make. With a delicious buttery graham cracker cookie cup base and fresh homemade whipped cream, what is not to love!
Although this is super easy, after making this dessert countless times, here are some simple steps I learned to ensure success.
- Make sure you have a mini muffin tin. These are best made mini!
- Assemble these right before serving: Make sure not to add the filling too far ahead of time to ensure a crisp graham cracker cookie cup. If you need to pre-fill these cookie cups, I would recommend making a filling like a mascarpone frosting like I use on my Italian berry cake. That will hold up and not ruin the crisp of the graham cracker cups.
- No need to macerate the berries: I have found that macerating the fresh berries for the topping just makes a mess. Good old fashioned fresh berries work best.
Now let me show you how to make this delicious recipe!
Ingredients And Substitutions
- Graham crackers: Regular honey graham crackers. If you like cinnamon, try using cinnamon graham crackers. Just make sure to reduce the amount of sugar you add to the cookie cups since those have more sugar. You can also buy graham cracker crumbs instead of making them yourself.
- Butter: Unsalted butter
- Granulated Sugar
- Vanilla: Try to use a good quality vanilla extract.
- Heavy Whipping Cream
- Fresh Berries or Fruit: I like to use blueberries, blackberries, strawberries and sliced apricots when I make these. You can even use sugared cranberries for the Fall. Use your favorite fruit.
How To Make These Cookie Cups
Graham Cracker Cups
- Make the graham cracker base: Add graham crackers to a food processor or plastic bag and mash them up until they resemble fine crumbs. Then add melted butter and sugar and mix in a large mixing bowl.
- Preparing the cookie cups: Place graham cracker mixture into the mini muffin tin and press them down. Here you add the graham crackers crumbs to the lined muffin tin and gently press the graham crackers down.
- Bake: Once you have done this, you bake it until ight and golden brown.
Berries And Cream Filling
- Make The Whipped Cream Filling: In a medium bowl, add the cream, sugar and vanilla and mix until the cream thickens.
- Prepare the fresh berries: Clean and rinse the berries. If you are using fresh fruit, slice that into small slices.
- Assemble: Once the filling is prepared and the cookie cups have cooled, add the whipped cream to the well of the cookie cup and top with one or two of the fresh berries and enjoy.
Recipe FAQS
Yes, but you will need to add more filling to make the cookie cups and adjust the cooking time to allow for the cookie cups to cook a bit longer.
I do not recommend making this without cupcake liners since it holds the graham cracker crust in place after baking and makes it easier to serve.
Storing
This can be made up to 3 days ahead of time and still retain that great crunch in the crust. These can sit in your refrigerator during the week (or on the counter in an air-tight container if your kitchen is not too humid) and you can grab one when you want a quick sweet treat.
Just make sure to store the cookie cups without the berries and cream filling! Assemble these right before you want to eat them.
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Berries And Cream Cookie Cups
Equipment
- mini muffin tin
Ingredients
Graham Cracker Cookie Cups
- 1 ¼ cup graham cracker crumbs You can pulse full size graham crackers in a food processor or smash them up well in a ziploc bag
- 7 tablespoon unsalted butter melted
- 3 tablespoon granulated white sugar
- ¼ teaspoon kosher salt or ⅛ teaspoon regular salt
Berries And Cream Filling
- 2 cups Heavy whipping cream
- 1 cup fresh berries or fruit quartered or sliced and cleaned
- ⅛ cup Powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Pre-heat your oven to 350 degrees
Making the graham cracker cookie cups
- Add your graham crackers to a food processor and pulse until you have graham cracker crumbs.1 ¼ cup graham cracker crumbs
- In a large bowl, add your ground graham cracker crumbs, melted butter, salt and sugar and mix well.7 tablespoon unsalted butter, 3 tablespoon granulated white sugar, ¼ teaspoon kosher salt
- Line your mini muffin tin with mini muffin liners.
- Now scoop 1 ½ teaspoons of your crust into each of the wells
- Do this until all of the crust is used up.
- With the end of a thick wooden spoon or something similar in shape, press the crust into the wells of the tin well until it looks pressed and firm and the crust comes up of the sides a little bit. I use a bit of a rotating motion to push the crust up the sides of the cupcake liner a little bit.
- Place the crust in the pre-heated oven for 8-9 minutes. then remove and let cool.
Berries And Cream Filling
- In a medium bowl, add all of the ingredients for the whipped cream.2 cups Heavy whipping cream, 1 teaspoon vanilla extract, ⅛ cup Powdered sugar
- Whip for about 2-4 minutes on medium speed with a hand mixer until the cream thickens.
Assembling
- Dollop a teaspoon of the whipped cream into the well of the cookie cup. Top with one or two fresh berries and enjoy.1 cup fresh berries or fruit
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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