Strawberry Cheesecake Chocolate Cookie Cups
These Strawberry Cheesecake Chocolate Cookie Cups are the ultimate easy dessert! A soft, chewy chocolate cookie cup is filled with a creamy, no-bake strawberry cheesecake filling and crowned with a chocolate-dipped strawberry. Perfect for Valentine's Day, parties, or a special treat. For more easy, impressive desserts, try our Blueberry Crumble Cheesecake or our fun Bagel Fruit Pizzas.
Servings: 12 cookie cups
Calories: 380kcal
Equipment
- Standard 12-Cup Muffin Tin Essential for shaping the cookie cups.
- Hand Mixer or Stand Mixer For creaming butter/sugar and making the filling smooth.
- Piping Bag with Star Tip (optional) For a beautiful presentation when filling the cups.
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup natural unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp cornstarch
- 0.5 tsp salt
- 0.75 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 12 oz full-fat cream cheese, room temperature
- 2.25 cups powdered sugar, sifted
- 5 tbsp fresh strawberry puree (from 6-7 berries)
- 1 tsp lemon juice
- 12 small strawberries with stems, washed & dried
- 1 cup semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin. Whisk flour, cocoa, baking soda, cornstarch, and salt in a bowl. In a separate bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually mix in dry ingredients to form a thick dough.
- Divide dough into 12 balls. Press each ball into a muffin cup, spreading up the sides to form a cup shape.
- Bake for 10-12 minutes. Immediately after removing from oven, use the back of a spoon to press down the puffed centers. Cool in pan for 10 mins, then transfer to a wire rack to cool completely.
- Beat cream cheese until smooth. Gradually add powdered sugar, then strawberry puree and lemon juice. Beat until fluffy. Refrigerate in a piping bag. Melt chocolate chips with coconut oil. Dip dried strawberries halfway and set on parchment to harden.
- Pipe the strawberry cheesecake filling into the cooled cookie cups. Top each with a chocolate-dipped strawberry. Serve immediately or chill until ready to serve.
Notes
Pro Tips: For the best results, ensure your cream cheese and butter are fully at room temperature before beginning. Press down the center of the hot cookie cups immediately after baking with the back of a spoon to create a perfect well for the filling. To make ahead, bake the cookie cups and prepare the filling (store separately) up to 2 days in advance. Assemble with the dipped strawberries just before serving.