Preheat oven to 350F. Grease 1 regular sized muffin tin with shortening.
In a medium bowl whisk together flour, baking powder, baking soda, and salt, set aside.
Beat butter and sugar until light and fluffy (2-3 minutes); add eggs one at the time, add vanilla extract and mix well.
Add flour mixture and mix until well combined.
Scoop equal amounts of dough into muffin tin.
Bake for 25 minutes. Remove from the oven and make a dent with the end of a rolling pin or a small jar.
Let the cookies cool completely in the muffin tin before removing. Once cooled, use a sharp knife to carefully loosen the cookie cups.
Cheesecake Filling: In a medium bowl, beat cream cheese, confectioners’ sugar, orange zest, and orange juice until no lumps are left. Add whipping cream and beat for another 4 to 5 minutes, or until thick and creamy. Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
Fill cookie cups with 1 tablespoon of raspberry jam, pipe the cheesecake filling into each cup. If desired, sprinkle some red and pink colored sugar.
Unfilled cookie cups keep well at room temperature for up to 7 days.
Cheesecake filling keeps well in the refrigerator for up to 5 days.
If you tried this recipe, come back and let us know how it was!