Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until light and fluffy.¾ cup unsalted butter, softened, 1 cup granulated sugar, ½ cup packed light brown sugar
- Beat in the eggs one at a time, then stir in the 1 teaspoon of vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a separate medium bowl, beat the softened cream cheese with ¼ cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.8 ounces cream cheese, softened, ¼ cup granulated sugar, 1 teaspoon vanilla extract
- Gently fold in the finely chopped fresh strawberries into the cream cheese mixture.½ cup fresh strawberries, finely chopped
- Place about 1 heaping tablespoon of cookie dough into each muffin cup, pressing it lightly to form a base. Create a slight indentation in the center of the dough for the cheesecake filling.
- Spoon about 1-2 teaspoons of the strawberry cheesecake filling into the indentation of each cookie dough base.
- Bake for 18-22 minutes, or until the edges of the cookie cups are set and the centers are cooked through. A toothpick inserted into the cookie dough should come out with moist crumbs.
- Let the cookie cups cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
- Once cooled, garnish with extra chopped strawberries, chocolate chips, or a dollop of whipped cream for an extra touch of indulgence.½ cup fresh strawberries, finely chopped, chocolate chips, whipped cream
Notes
To keep your delicious Strawberry Cheesecake Chocolate Cookie Cups tasting their best, proper storage is key. When storing leftovers, it is best to place them in an airtight container in the refrigerator. They will stay fresh and delightful for up to 3-4 days. For freezing, allow the cookie cups to cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. For reheating, you can enjoy them chilled, or for a slightly softer texture, gently warm them in a microwave for 10-15 seconds.