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
