Description
Delicious Nutella Cheesecake Chocolate Cookie Cups featuring a rich chocolate cookie base filled with creamy Nutella cheesecake filling, perfect for an indulgent treat or special occasion dessert.
Ingredients
Scale
Cookie Dough
- 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
Cheesecake Filling
- 10 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3/4 cup Nutella
Garnish (Optional)
- Raspberries, for garnish
Instructions
- Prepare Pan and Preheat Oven: Coat a cupcake pan with non-stick cooking spray and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and sugar for 5 to 7 minutes until the mixture is light and fluffy, incorporating plenty of air.
- Add Egg and Vanilla: Beat in the egg and 1 teaspoon of vanilla extract until the mixture is smooth and well combined, ensuring an even texture for the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together all purpose flour, cocoa powder, baking soda, and cornstarch. Gradually add the dry ingredients to the wet mixture and mix until the dough is smooth and thick.
- Shape Cookie Cups: Using about 2 tablespoons of dough per cup, form balls and press each ball into the bottom and up about one-third to half of the sides of each cupcake cup, creating a cup shape suitable to hold the filling.
- Bake the Cookie Shells: Bake in the preheated oven for 10 to 12 minutes. The cookie cups will firm up and slightly fall in the center during cooling.
- Cool the Shells: Remove the pan from the oven and let the cookie cups cool for approximately 5 minutes in the pan, then transfer to a cooling rack to cool completely. If the centers are not cupped enough after cooling, gently press down the center using the end of a wooden spoon or the bottom of a tablespoon to create more space for the filling.
- Prepare Cheesecake Filling: In a mixing bowl, blend together the room temperature cream cheese, powdered sugar, 1 teaspoon vanilla extract, and Nutella until smooth and creamy using a hand mixer or stand mixer.
- Fill the Cookie Cups: Pipe or scoop the cheesecake filling evenly into each cooled chocolate cookie shell, filling them generously.
- Add Garnish: Optionally, top each filled cookie cup with fresh raspberries for a burst of color and flavor.
- Chill and Store: Store the finished Nutella cheesecake cookie cups in the refrigerator to set and keep fresh until ready to serve.
Notes
- Ensure the butter and cream cheese are at room temperature for smoother mixing and better texture.
- If the cookie cups shrink or become too flat during cooling, gently press the centers back down while still warm.
- These cups are best served chilled but can be stored in the refrigerator for up to 3 days.
- Raspberries are optional but add a nice tart contrast and decorative touch.
- You can substitute Nutella with another chocolate-hazelnut spread if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Nutella, Cheesecake, Chocolate Cookie Cups, Dessert, No-Bake Filling, Chocolate Cookies, Cheesecake Cups
