Strawberry Cheesecake Chocolate Cookie Cups are a delightful dessert that combines the richness of chocolate, the creaminess of cheesecake, and the sweetness of strawberries. These bite-sized treats are perfect for parties, special occasions, or simply indulging your sweet tooth.
Why Youโll Love This Recipe
- Combines three amazing flavors in one bite: chocolate, cheesecake, and strawberry.
- Perfect for portion-controlled indulgence.
- Easy to make, yet impressive enough to wow your guests.
- Customizable with your favorite toppings or flavors.
- Great for both casual gatherings and formal celebrations.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cookie dough
- Cream cheese
- Powdered sugar
- Vanilla extract
- Fresh strawberries (diced)
- Optional: chocolate chips or sprinkles for garnish
Directions
- Prepare the Cookie Cups: Preheat your oven to 350ยฐF (175ยฐC). Grease a mini muffin tin. Roll the chocolate cookie dough into small balls and press them into the muffin tin to form cups.
- Bake: Bake for 10-12 minutes or until the edges are set. Remove from the oven and use a spoon to press down the center of each cookie to reinforce the โcupโ shape. Let them cool completely.
- Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble: Spoon the cheesecake filling into the cooled cookie cups. Top with diced strawberries and optional garnishes like chocolate chips or sprinkles.
- Chill: Refrigerate for at least 30 minutes before serving.
Servings and Timing
- Servings: 12-16 cookie cups, depending on the size of your mini muffin tin.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 30 minutes
Variations
- Fruit Toppings: Substitute strawberries with raspberries, blueberries, or a mix of your favorite berries.
- Flavorful Fillings: Add a hint of lemon zest or a splash of almond extract to the cheesecake mixture for extra flavor.
- Gluten-Free: Use a gluten-free chocolate cookie dough.
- Vegan Option: Opt for dairy-free cream cheese and cookie dough to make this recipe vegan-friendly.
- Chocolate Lovers: Drizzle melted chocolate over the top for an extra chocolatey finish.
Storage/Reheating
- Storage: Store these cookie cups in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the assembled cookie cups for up to 1 month. Thaw in the fridge before serving.
- Reheating: These are best enjoyed cold, so no reheating is necessary!
FAQs
1. Can I use homemade cookie dough instead of store-bought?
Yes, homemade cookie dough works perfectly for this recipe and allows you to customize the flavor.
2. Can I make these cookie cups ahead of time?
Absolutely! Assemble them the day before and store them in the refrigerator until ready to serve.
3. What other toppings can I use?
You can try whipped cream, crushed nuts, or caramel drizzle for different flavors.
4. Do I need to grease the muffin tin?
Yes, greasing the tin ensures that the cookie cups come out easily after baking.
5. Can I use a regular muffin tin instead of a mini one?
You can, but the baking time may need to be adjusted, and the servings will be larger.
6. Is there a substitute for cream cheese in the filling?
You can use mascarpone cheese or a dairy-free cream cheese alternative.
7. How do I prevent the cookie cups from breaking when removing them?
Let them cool completely before removing them from the muffin tin. Using a butter knife to gently loosen the edges can also help.
8. Can I add food coloring to the cheesecake filling?
Yes, a few drops of red or pink food coloring can enhance the visual appeal.
9. Are these suitable for freezing?
Yes, these cookie cups freeze well. Just be sure to thaw them in the refrigerator before serving.
10. Can I use white chocolate instead of regular chocolate cookie dough?
Yes, white chocolate cookie dough can be used for a sweeter and lighter flavor profile.
Conclusion
Strawberry Cheesecake Chocolate Cookie Cups are the ultimate crowd-pleaser, offering a mix of textures and flavors that everyone will love. Easy to make and highly versatile, these dessert bites are sure to become a favorite in your recipe collection. Try them for your next celebration and watch them disappear in no time!
Print
Strawberry Cheesecake Chocolate Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 12 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Chocolate Cookie Cups combine rich chocolate cookie bases with a creamy, tangy strawberry cheesecake filling. Perfect for parties or as an indulgent treat, these bite-sized desserts are as beautiful as they are delicious.
Ingredients
For the Cookie Cups:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 3/4 cup (65g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (120ml) heavy cream
- 1/2 cup (80g) fresh strawberries, finely chopped
Optional Toppings:
- Fresh strawberry slices
- Chocolate shavings or drizzle
Instructions
- Prepare the Cookie Cups:
- Preheat your oven to 350ยฐF (175ยฐC). Grease a muffin tin or line with paper liners.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined.
- Divide the dough evenly into the muffin tin, pressing it up the sides to form a cup shape. Bake for 10โ12 minutes.
- Remove from the oven and use the back of a spoon to gently press down the centers. Let cool completely.
- Make the Cheesecake Filling:
- In a medium bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix.
- Gradually beat in the heavy cream until thick and fluffy. Fold in the chopped strawberries.
- Assemble the Cookie Cups:
- Once the cookie cups are completely cool, spoon or pipe the cheesecake filling into the centers.
- Garnish with fresh strawberry slices or chocolate shavings if desired.
- Chill and Serve:
- Refrigerate for at least 1 hour before serving to allow the filling to set. Enjoy!
Notes
- You can swap strawberries for raspberries or another fruit for a different flavor.
- Store cookie cups in an airtight container in the refrigerator for up to 3 days.
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