Dessert

Nutella Cheesecake Chocolate Cookie Cups Recipe

ByThomas Greene January 13, 2026January 13, 2026

Introduction

These Nutella Cheesecake Chocolate Cookie Cups combine rich chocolate cookie shells with a creamy Nutella cheesecake filling for an irresistible treat. Perfect for parties or a special dessert, they’re easy to make and delightfully impressive.

Ingredients

3/4 cup butter, room temperature
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
2 tsp cornstarch
10 oz cream cheese, room temperature
2 cups powdered sugar
1 tsp vanilla extract
3/4 cup Nutella
Raspberries, for garnish (optional)

Instructions

Step 1: Coat a cupcake pan with non-stick cooking spray and preheat the oven to 350°F (175°C).
Step 2: Cream the butter and sugar together for 5-7 minutes until light and fluffy.
Step 3: Add the egg and vanilla extract, then beat until well combined.
Step 4: In a separate bowl, combine the flour, cocoa powder, baking soda, and cornstarch. Gradually add dry ingredients to the wet mixture and mix until smooth. The dough will be thick.
Step 5: Form balls of about 2 tablespoons of dough. Press the dough into the bottom and about one-third to one-half way up the sides of each cupcake cup to form a cup shape.
Step 6: Bake for 10-12 minutes.
Step 7: Remove from the oven and let cool for about 5 minutes. Then transfer to a cooling rack to cool completely. The centers may fall slightly; if the cups are not deep enough for filling, gently press the center down with the end of a wooden spoon or the bottom of a tablespoon.
Step 8: To make the cheesecake filling, blend the cream cheese, powdered sugar, vanilla extract, and Nutella together until smooth.
Step 9: Pipe or scoop the cheesecake filling into the cooled cookie cups.
Step 10: Top each cup with a raspberry if desired.
Step 11: Store in the refrigerator until ready to serve.

Tips & Variations

For a crunchier cookie base, bake the cups an additional 1-2 minutes but watch carefully to avoid burning.
Swap raspberries for other fresh berries like blueberries or sliced strawberries for variety.
Use a piping bag for a cleaner, prettier presentation of the cheesecake filling.
If you don’t have Nutella, you can substitute with any chocolate hazelnut spread or a smooth chocolate spread.

Storage

Keep the cookie cups refrigerated in an airtight container for up to 3 days. For best texture, fill the cookie cups just before serving. You can let them sit at room temperature for about 10 minutes before serving to soften the filling slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake and cool the cookie cups a day in advance and store them in an airtight container. Fill them with the cheesecake mixture just before serving to keep the cookies crisp.

Can I freeze these Nutella cheesecake cookie cups?

It’s best not to freeze the filled cookie cups as the texture of the cheesecake filling may change. You can freeze the baked cookie cups without filling for up to one month; thaw and fill when ready to serve.