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Strawberry Cheesecake Chocolate Cookie Cups on a plate
Recipe

Strawberry Cheesecake Chocolate Cookie Cups

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16-18 Cookie Cups
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Strawberry Cheesecake Chocolate Cookie Cups are super fun, easy to make and beautiful! They’re great for sharing or enjoying as an individual treat.


Ingredients

COOKIE CUP

  • 1 1/4 cups (163g) all purpose flour
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 1 large egg
  • 1 tsp vanilla extract

CHEESECAKE FILLING

  • 12 oz (339g) cream cheese, room temperature
  • 2 1/4 cups (259g) powdered sugar
  • 5 tbsp strawberry puree

Instructions

  1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees F.
  2. Combine the flour, cocoa powder, baking soda, cornstarch and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugar together for 2-3 minutes, until light and fluffy.
  4. Add the egg and vanilla extract and beat until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until well combined. Dough will be thick.
  6. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
  7. Bake for 10-12 minutes.
  8. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers aren’t cupped enough to add filling, use the underside of a measuring tablespoon to press the center down a bit.
  9. Once cookie have cooled, make the cheesecake filling. Combine the cream cheese, powdered sugar. Add the strawberry puree a tablespoon at a time until you have the right consistency and flavor, mixing until smooth between each addition.
  10. Pipe the cheesecake filling into the cookie cups and top with a fresh strawberry. Cookie cups should be refrigerated until served.

Nutrition

  • Serving Size: 1 Cookie Cup
  • Calories: 323
  • Sugar: 38.2 g
  • Sodium: 135.6 mg
  • Fat: 14.9 g
  • Carbohydrates: 47 g
  • Protein: 3 g
  • Cholesterol: 49.8 mg