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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.
If you like this recipe, you’ll absolutely love this Strawberry Brownie Cheesecake. It’s chocolate strawberry heaven!
Strawberry Cheesecake Chocolate Cookie Cups
So are you an American Idol watcher? I was for the longest time and then a few years ago life got busy and watching two 2-hour shows a week just got long. Plus, the auditions in the beginning had started to get annoying since they’d kind of show one disaster after another.
My parents have remained fans through the years though. They’d told me to give it another shot because they do the auditions differently now. Well, with it being the least year for the show – the “farewell” season – I decided to watch. Time to say goodbye.
Well as it turns out, the folks are right. The auditions are much more focused now on the talented people and their stories now.
And you guys. Not only are there a lot of people who are quite talented, but the stories. They are getting me. Like, every time. I mean seriously, I’m about to burst into tears every time someone tells their story. I can’t even.
I might have to stop watching. All the tears!
Fortunately, these cookie cups are not tear inducing. Unless you cry when a dessert is just that good. It’s totally possible.
These cookie cups are a moist and chewy chocolate cookie cup that’s filled with a no bake strawberry cheesecake. It’s a yummy flavor combo that makes me think of chocolate covered strawberries and is perfect for Valentine’s day.
Cookie cups really are quite easy to make. Just make the cookie dough and bake it in a cupcake pan. I make balls of about 2 tablespoons of cookie dough each and press them into the greased pan. I spread them up the sides of the cups a bit too. They’ll puff up a little when they bake, but I use the underside of a measuring tablespoon to press down a nice lithe dome into the cookie to form a nice cup when they come out of the oven.
The cheesecake is of course no bake. It’s just a matter of mixing a few basic ingredients together and piping them into the cooled cookie up. Easy peasy.
Top these babies with a strawberry and you’ve got quite the presentation. And hey, it’s fresh fruit on top which totally makes these a healthy treat, right? 😉
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Strawberry Cheesecake Chocolate Cookie Cups
- 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
- Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees F.
- Combine the flour, cocoa powder, baking soda, cornstarch and salt in a medium sized bowl and set aside.
- Cream the butter and sugar together for 2-3 minutes, until light and fluffy.
- Add the egg and vanilla extract and beat until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined. Dough will be thick.
- 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.
- Bake for 10-12 minutes.
- 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.
- 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.
- 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
Filed Under:
Enjoy!
These were so disappointing! I have been baking for 45+ yrs. and the cakes had no taste, the filling tasted nothing like cheesecake. Really sad that I wasted my time and ingredients on this. The cakes get hard after being refrigerated.
If you’ve been cooking for 45 years, and these didn’t taste good, you obviously did something wrong. Why leave such a negative review? Just because you didn’t like them, doesn’t mean there is anything wrong with the recipe. If you don’t have something nice to say, don’t say anything. How rude….
Hi. Can these be made in a mini pan? I’m baking for work and need the mini size.
Yes, that’d be fine. You just probably won’t need to bake them quite as long.
Can you fill and refrigerate these overnight and place the strawberries on the next morning?
Absolutely!
Which brand of cream cheese did you use? I find Philadelphia a bit runny?
I probably did use Philadelphia back when I made these, but I also really like challenge cream cheese.
Also keep in mind that full fat cream cheese is going to be best. Reduced fat ones often are thinner.
What about dehydrated strawberries blended into a powder and folded into the cream cheese mixture as an alternative to puree. It might solve the case of runny filling.
Yes, you could definitely do that.
Can you use a brownie mix instead of the cake from scratch?
That should be fine.
I need to make these for my baby shower! what brand of cocoa did u use??
I use Hershey’s cocoa.
I tried this recipe as stated above. The Chesapeake part was runny. Should the cornstarch be in the cheesecake part instead of the cookie cups part?
No, the cornstarch is in the correct place. It sounds like too much liquid (strawberry puree) was added to the cheesecake mixture. You have to be careful of that so that the consistency stays firm enough.
One thing I like about strawberry is that they look so mellon even before you eat them. Looking at these pictures alone is enough to get my tasty buds tingling. I’ll prepare these myself if I have get the time! Thank you for taking the time to put these together…
So much sugar in the frosting.. even one cup is too much for me 😀
About how many brownies does this recipe make? They so delicious that going making in about hour????
Where I live now without strawberry jam, what can I use to replace strawberry jam for this great dish? Thanks!
You could use a little strawberry puree.
I used a mini cupcake form to some get more servings. I also used less dough. It’s better to use the regular cupcake like it says. The little ones get hard around the top.
Hi! I was wondering if these can be made in advance and frozen? I am looking to make them for a wedding the 2nd week of June and want to start baking now. Do you have any suggestions on how to do this? Obviously leave off the fresh fruit 🙂
I would suggest just doing the cookies and freezing them. Then finishing the rest later.
Do all of these cookie cup recipes use a standard cupcake pan or the mini cupcake pan?
I have a few mini cookie cups that use a mini cupcake pan, but otherwise they use the standard size.
The thing I like most about these recipes that they are so easy to make and often taste superb when served
I don’t own a blender or food processor is there a strawberry puree I can purchase as an alternative?
I don’t know of a puree you can purchase, but you could try using strawberry jam or preserves.
Is the cheesecake filling supposed to be runny? Do I need to put it in the fridge before piping?
No it shouldn’t be runny. It sounds like maybe there is a bit more strawberry puree than needed. Refrigeration should help firm it up though. If you make them again, just add the puree a bit at a time to make sure the filling doesn’t get too thin.