Photo of Orange–cream cheese cookie cups by WW

Orange–cream cheese cookie cups

Total Time
45 min
20 min
25 min
These adorable orange cookie cups are similar to miniature cheesecakes. Whole-wheat pastry flour offers the best of both worlds: It’s ground from 100% whole wheat so it packs all the nutrients (like B vitamins) of regular whole-wheat flour, but its lower protein content makes for tender, light-textured baked goods like these irresistible cookies. Shopping tip: Look for whole-wheat pastry flour in larger supermarkets or in health-food stores. Keep it in an airtight container up to 3 months, or freeze it up to 6 months.


Cooking spray

5 spray(s)

Neufchâtel cheese

8 oz, softened, divided

Unsalted butter

2 Tbsp, softened

1% low-fat milk

3 Tbsp


6 Tbsp, divided (1 tbsp plus 1/3 cup)

All-purpose flour

¾ cup(s)

Whole wheat pastry flour

¼ cup(s)

Table salt



1 large egg(s)

Orange zest

2 tsp, finely grated

Fresh orange juice

1 Tbsp

Vanilla extract

1 tsp

Fresh raspberries

24 item(s)

Confectioners' sugar

1 tsp


  1. Preheat oven to 350°F. Spray 24-cup mini-muffin pan with nonstick spray.
  2. To make cookie dough, combine 1/4 cup Neufchatel cheese and butter in a medium bowl; beat with an electric mixer on medium speed until smooth. Add milk and 1 tbsp granulated sugar; beat until blended. Add both flours, all-purpose flour, pastry flour, and salt, stirring until moist clumps form. Knead dough in bowl 4 times to form ball.
  3. Divide dough into 24 pieces (about 1 heaping tsp each). Roll 1 piece of dough into ball and use fingers to shape into 2-inch round. Press into bottom and against side of prepared muffin cup. Repeat with remaining pieces of dough.
  4. To prepare filling, combine remaining Neufchatel cheese, remaining 1/3 cup granulated sugar, egg, orange zest and juice, and vanilla in a food processor; pulse until smooth.
  5. Spoon 2 tsp filling into each dough cup. Bake until filling is set and edges of crust are golden, 18 to 20 minutes. With the tip of a small knife or with a narrow metal spatula, lift out each cookie cup and let cool completely on a wire rack. Top each cup with a raspberry. Place confectioners’ sugar in a small sieve and sprinkle over cookies.
  6. Serving size: 1 cookie cup