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–+ servings
Strawberry Chocolate Cookie Cups

Strawberry Chocolate Cookie Cups That Will Make You Smile

Strawberry Chocolate Cookie Cups are a delightful fusion of cheesecake and chocolate cookies, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup All-Purpose Flour Can use gluten-free flour blend if preferred.
  • 1/3 cup Dutch-Process Cocoa Powder Natural cocoa can be used but will alter the taste slightly.
  • 1/2 teaspoon Baking Soda Keep as is.
  • 1/4 teaspoon Salt Do not omit.
  • 1/2 cup Unsalted Butter Margarine or coconut oil can be used for a dairy-free option.
  • 1/2 cup Granulated Sugar Can be replaced with a sugar substitute for lower-calorie options.
  • 1/4 cup Brown Sugar Coconut sugar works well for a healthier alternative.
  • 1 large Egg Flax egg can be used as a vegan alternative.
  • 1 teaspoon Vanilla Extract Use vanilla bean paste for a richer taste.
For the Cheesecake Filling
  • 8 oz Cream Cheese Neufchâtel cheese can replace cream cheese for lower fat content.
  • 1/2 cup Powdered Sugar Maintain as is.
  • 1 cup Fresh Strawberries Frozen strawberries can be used; ensure they are well-drained.

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream melted butter with both sugars, then add the egg and vanilla until smooth.
  4. Fold dry ingredients into the wet mixture until just combined. Add mini chocolate chips if desired.
  5. Scoop dough into muffin cups and press up the sides, forming a cup. Bake for 10-12 minutes until edges are set.
  6. Cool in the muffin tin for 5 minutes, then transfer to a wire rack. Beat cream cheese, powdered sugar, and vanilla until smooth.
  7. Fold in chopped strawberries into the cheesecake mixture.
  8. Fill cooled cookie cups with the cheesecake mixture and smooth the tops. Refrigerate for at least 30 minutes.
  9. Decorate with additional strawberry slices or powdered sugar, and serve chilled.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store filled cookie cups in an airtight container in the fridge for up to 3-4 days. Unfilled cookie shells can be frozen for up to 1 month.

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