Cherry Chocolate Chip Chunk Cheesecake Cookie Cups
Indulge in the ultimate dessert mash-up with these Cherry Chocolate Chip Chunk Cheesecake Cookie Cups! These bite-sized treats combine the chewy decadence of a chocolate chip cookie with the creamy richness of cheesecake, all topped off with bursts of juicy cherries. Crafted in a mini muffin tin for perfect portion control, each cookie cup is brimming with a luscious cream cheese filling that complements the chocolaty, cherry-studded cookie base. Ideal for parties, potlucks, or a special treat at home, these cookie cups are easy to make and wonderfully unique. With a short prep time and a refrigerator chill for the perfect set, they’re as appealing to make as they are to devour. Don’t forget to garnish with extra chocolate chips or cherries for a show-stopping finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 1.5 teaspoons Vanilla extract
- 2 Egg
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Fresh or frozen cherries, pitted and chopped
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract (for cheesecake filling)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin or line with paper liners.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Fold in the chocolate chips and chopped cherries, being careful not to overmix.
Scoop about 1.5 tablespoons of cookie dough into each cup of the prepared mini muffin tin. Use your fingers or the back of a spoon to press the dough gently into the bottom and slightly up the sides, forming a shallow cup.
Bake the cookie cups for 10-12 minutes or until the edges are golden brown and set. Remove from the oven and use the back of a small spoon to gently press down the centers of each cookie to maintain their cup shape. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In the meantime, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cookie cups are completely cooled, spoon or pipe the cheesecake filling into the centers of each cookie cup, filling to the top.
Garnish with additional chocolate chips or a small piece of a cherry for decoration, if desired. Chill in the refrigerator for at least 30 minutes before serving for best results.
Nutrition Facts
Calories |
7494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.9 g | 559% | |
| Saturated Fat | 263.7 g | 1318% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1411 mg | 470% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 868.0 g | 316% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 586.5 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 736 mg | 57% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
