Why You’ll Love These Chocolate Peppermint Cookie Cups with Cheesecake Filling
You are in for a treat with these delightful Chocolate Peppermint Cookie Cups with Cheesecake Filling! This recipe beautifully combines several beloved elements into one irresistible dessert. First and foremost, they offer an incredible fusion of rich chocolate and refreshing peppermint, a classic holiday pairing that always hits the spot.
Furthermore, these cookie cups are surprisingly easy to make, even if you are new to baking. They eliminate the need for intricate decorating or complicated techniques. You simply press a soft, chocolatey cookie dough into a muffin tin, fill it with a velvety cheesecake, and bake!
Moreover, these Chocolate Peppermint Cookie Cups with Cheesecake Filling are absolute crowd-pleasers. Their individual serving size makes them perfect for holiday parties, potlucks, or as a charming addition to any dessert spread. Guests adore the convenient format and the stunning presentation.
They look much more complex than they actually are to create! Additionally, the creamy cheesecake filling provides a lovely textural contrast to the soft cookie base, creating a truly satisfying bite every single time. Consequently, if you are searching for a festive, approachable, and utterly delicious dessert, these chocolate peppermint cheesecake cups are your answer.
They are a delightful twist on traditional holiday cookies, offering a touch of elegance without any fuss. Get ready to bake a batch of pure joy with these fantastic Chocolate Peppermint Cookie Cups with Cheesecake Filling!
Ingredients You’ll Need
Gathering your ingredients is the first step toward creating these magnificent Chocolate Peppermint Cookie Cups with Cheesecake Filling. Make sure everything is at room temperature where specified for the best results.
For the Chocolate Cookie Cups:
* 1 ½ cups (180g) all-purpose flour
* ¾ cup (65g) unsweetened cocoa powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* ½ cup (113g) unsalted butter, softened
* ¾ cup (150g) granulated sugar
* ½ cup (100g) packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* ½ teaspoon peppermint extract
* ¾ cup (130g) semi-sweet chocolate chips
For the Peppermint Cheesecake Filling:
* 8 ounces (226g) cream cheese, softened
* ¼ cup (50g) granulated sugar
* 1 large egg yolk
* 1 teaspoon vanilla extract
* ½ teaspoon peppermint extract
For the Topping:
* 1 cup (240ml) heavy whipping cream
* 2 tablespoons powdered sugar (optional, for sweetened whipped cream)
* ½ teaspoon vanilla extract (optional, for whipped cream)
* ¼ cup crushed peppermint candies or candy canes
* Chocolate shavings, for garnish (optional)
Substitutions & Variations
One of the best parts about baking is the flexibility to customize, and these Chocolate Peppermint Cookie Cups with Cheesecake Filling are incredibly adaptable! Feel free to experiment with these suggestions to make the recipe truly your own.
Cookie Base Variations:
* Different Cookie Flavors: Instead of chocolate, you could use a classic sugar cookie dough for a more vanilla-forward base. A gingerbread cookie dough would also create a wonderfully festive and spicy foundation, complementing the peppermint beautifully.
* Gluten-Free Option: Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Ensure your chosen blend contains xanthan gum for the best texture.
* Nut-Free: This recipe is naturally nut-free, but always double-check your ingredient labels, especially for chocolate chips, if allergies are a concern.
Cheesecake Filling Swaps:
* Flavor Extracts: While peppermint is key for these Chocolate Peppermint Cookie Cups with Cheesecake Filling, you could try almond extract for a marzipan twist, or orange extract for a citrusy brightness in other cheesecake cup variations.
* Cream Cheese Alternatives: For an even richer, denser filling, you could use mascarpone cheese instead of cream cheese.
Just be aware it will be slightly less tangy.
* Mix-ins: Stir in a tablespoon or two of mini chocolate chips, white chocolate chips, or even finely chopped oreos into the cheesecake filling before baking for added texture and flavor.
Topping & Garnish Ideas:
* Whipped Topping: Instead of homemade whipped cream, a store-bought whipped topping or even a simple chocolate ganache drizzle would be fantastic.
* Candy Topping: If you are not a fan of peppermint candies, consider decorating your Chocolate Peppermint Cookie Cups with Cheesecake Filling with festive sprinkles, mini chocolate chips, or a dusting of cocoa powder.
White chocolate curls also make a lovely elegant touch.
* Sauces: A light drizzle of raspberry sauce or caramel sauce could add another layer of flavor and visual appeal to these individual cheesecake cups.
These easy substitutions mean you can enjoy the essence of Chocolate Peppermint Cookie Cups with Cheesecake Filling in countless delicious ways, catering to different tastes and dietary needs.
Step-by-Step Instructions
Creating these delightful Chocolate Peppermint Cookie Cups with Cheesecake Filling is a straightforward process. Follow these steps for perfect results every time.
Step 1: Prepare Your Equipment & Preheat Oven
First, preheat your oven to 350°F (175°C). Next, lightly grease a 12-cup standard muffin tin with non-stick spray or line it with paper liners. This ensures your Chocolate Peppermint Cookie Cups with Cheesecake Filling release easily.
Step 2: Make the Chocolate Cookie Dough
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
This typically takes about 2-3 minutes with an electric mixer. Then, beat in the egg, vanilla extract, and peppermint extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Be careful not to overmix. Finally, fold in the semi-sweet chocolate chips by hand.
Step 3: Form the Cookie Cups
Take about 1 ½ tablespoons of cookie dough for each cup. Press the dough evenly into the bottom and up the sides of each muffin cavity, forming a cup shape. Make sure the edges are slightly higher than the center to create a nice well for the cheesecake filling. These will form the delicious base for your Chocolate Peppermint Cookie Cups with Cheesecake Filling.
Step 4: Prepare the Peppermint Cheesecake Filling
In a clean mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This should take about 2 minutes. Then, beat in the egg yolk, vanilla extract, and peppermint extract until just combined. Avoid overmixing the cheesecake filling; overmixing can incorporate too much air, which might cause cracking during baking.
Step 5: Fill the Cookie Cups
Spoon or pipe the peppermint cheesecake filling into each chocolate cookie cup. Fill each cup almost to the top, leaving a small amount of space for expansion. Ensure an even distribution of the creamy filling across all your Chocolate Peppermint Cookie Cups with Cheesecake Filling.
Step 6: Bake the Cookie Cups
Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the edges of the cookie cups are set and the cheesecake filling appears mostly set with a slight jiggle in the center. The cheesecake will firm up as it cools.
Step 7: Cool and Chill
Remove the muffin tin from the oven. Let the cookie cups cool in the tin for 10-15 minutes. This cooling period helps them set properly.
Then, carefully transfer the Chocolate Peppermint Cookie Cups with Cheesecake Filling to a wire rack to cool completely. Once cooled to room temperature, transfer them to the refrigerator to chill for at least 2 hours. Chilling is essential for the cheesecake to fully set and for the flavors to meld beautifully.
Step 8: Decorate and Serve
Before serving, prepare the whipped cream topping if desired. In a cold bowl, beat the heavy whipping cream, powdered sugar (if using), and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream onto each chilled Chocolate Peppermint Cookie Cup with Cheesecake Filling.
Garnish with crushed peppermint candies and chocolate shavings. Serve immediately and enjoy these festive treats!
Pro Tips for Success
Achieving bakery-quality Chocolate Peppermint Cookie Cups with Cheesecake Filling is entirely within your reach with a few expert tips. Follow these suggestions to elevate your baking experience and ensure fantastic results.
* Room Temperature Ingredients are Key: For the creamiest cheesecake filling and smooth cookie dough, ensure your butter and cream cheese are truly at room temperature. This means they should be soft enough to easily indent with your finger, but not melted. This allows them to cream smoothly and incorporate evenly with other ingredients, preventing lumps and ensuring a consistent texture in your Chocolate Peppermint Cookie Cups with Cheesecake Filling.
* Do Not Overmix: This is crucial for both the cookie dough and the cheesecake filling. Overmixing the cookie dough can develop too much gluten, resulting in tough cookie cups. Mix until just combined.
For the cheesecake filling, overmixing incorporates too much air, which can cause the cheesecake to puff up too much in the oven and then crack as it cools. Beat only until ingredients are just incorporated and smooth.
* Chill the Cookie Dough (Optional but Recommended): If your cookie dough feels too sticky or soft to handle, cover it and refrigerate it for 30 minutes.
Chilled dough is much easier to press into the muffin tin, leading to cleaner, more uniform Chocolate Peppermint Cookie Cups with Cheesecake Filling.
* Use a Cookie Scoop for Uniformity: For perfectly sized and consistent cookie cups, use a standard 1.5-tablespoon cookie scoop to portion out your dough. This ensures even baking and a professional appearance for all your Chocolate Peppermint Cookie Cups with Cheesecake Filling.
* Don’t Overbake the Cheesecake: Keep a close eye on your cookie cups during baking. The cheesecake filling is done when the edges are set, but the center still has a slight jiggle. Overbaking can lead to a dry, cracked cheesecake.
Remember, it will continue to set as it cools.
* Cool Completely Before Chilling: After baking, allow the Chocolate Peppermint Cookie Cups with Cheesecake Filling to cool completely at room temperature before transferring them to the refrigerator. Moving warm cheesecake directly into the fridge can cause condensation and affect the texture.
Patience here pays off!
* Crushing Peppermint Candies: The easiest way to crush candy canes or peppermint candies is to place them in a sturdy zip-top bag, seal it, and then gently tap them with a rolling pin or the flat side of a meat mallet. Avoid smashing too hard, as this can tear the bag.
* Preventing Cracks in Cheesecake: While not as prone to cracking as a full-sized cheesecake, ensuring ingredients are room temperature and not overmixing are your best defenses. A slight crack won’t affect the taste of your Chocolate Peppermint Cookie Cups with Cheesecake Filling, especially once topped with whipped cream!
Storage & Reheating Tips
Proper storage ensures your Chocolate Peppermint Cookie Cups with Cheesecake Filling remain fresh and delicious for as long as possible. Since these are a chilled dessert, there are a few key things to remember.
Refrigerator Storage:
* Best Method: Store your Chocolate Peppermint Cookie Cups with Cheesecake Filling in an airtight container in the refrigerator. If they are already topped with whipped cream and crushed peppermint, the whipped cream will hold up for about 1-2 days before potentially softening or weeping.
* Untopped: If you plan to serve them over several days, it is best to store the cookie cups without the whipped cream and peppermint topping.
Add these fresh just before serving. This keeps the toppings crisp and the whipped cream fluffy.
* Duration: Properly stored, these festive treats will last for up to 3-4 days in the refrigerator. The flavors of the chocolate and peppermint cheesecake often deepen beautifully over time.
Freezer Storage:
* Preparation: You can freeze these Chocolate Peppermint Cookie Cups with Cheesecake Filling for longer storage, but do not add the whipped cream or crushed peppermint before freezing. The texture of both will suffer upon thawing.
* Freezing Untopped Cups: Place the completely cooled and chilled cookie cups (without toppings) on a baking sheet and freeze until solid, about 2-3 hours.
* Packaging: Once frozen solid, transfer the cookie cups to a freezer-safe airtight container or a heavy-duty freezer bag. Place parchment paper between layers to prevent sticking.
* Duration: They will keep well in the freezer for up to 1 month.
Beyond this, the quality may start to diminish.
* Thawing: When you are ready to enjoy your frozen Chocolate Peppermint Cookie Cups with Cheesecake Filling, simply transfer them from the freezer to the refrigerator and let them thaw overnight, or for at least 4-6 hours. Once thawed, add fresh whipped cream and crushed peppermint just before serving.
Reheating:
* Not Recommended: These Chocolate Peppermint Cookie Cups with Cheesecake Filling are a chilled dessert and are not meant to be reheated. Reheating would melt the cheesecake filling and change the texture of the cookie base, compromising their delicious appeal. Always serve them cold for the best experience.
What to Serve With This Recipe
These delightful Chocolate Peppermint Cookie Cups with Cheesecake Filling are a complete dessert on their own, but pairing them with the right beverage or complementary treat can elevate the entire experience, especially during the festive season.
* Hot Beverages: A classic pairing for anything chocolate and peppermint, a steaming mug of hot cocoa or peppermint mocha is an absolute winner. The warmth and complementary flavors create a cozy, indulgent moment.
For coffee lovers, a robust cup of black coffee or a creamy latte would also perfectly balance the sweetness of the cookie cups. A soothing cup of peppermint tea or a comforting chai latte are also excellent choices, enhancing the minty notes of your Chocolate Peppermint Cookie Cups with Cheesecake Filling.
* Cold Beverages: During a party, a festive holiday punch (alcoholic or non-alcoholic) offers a refreshing contrast. A simple glass of cold milk is a timeless pairing for any cookie, and it works wonderfully with these chocolate peppermint cheesecake cups too.
* Complementary Desserts (for a larger spread): If you are hosting a grand holiday dessert table, consider offering these Chocolate Peppermint Cookie Cups with Cheesecake Filling alongside lighter options. A fresh fruit platter provides a refreshing palate cleanser. Plain sugar cookies or a simple vanilla pound cake offer a textural and flavor contrast without competing with the bold profile of the chocolate and peppermint. Avoid serving them with overly rich or similarly flavored desserts to allow each treat to shine.
* As a Gift: Package a few of these beautiful Chocolate Peppermint Cookie Cups with Cheesecake Filling in a decorative box for a thoughtful homemade gift. They travel well and are always a welcome present for friends, neighbors, or teachers during the holidays.
Ultimately, these Chocolate Peppermint Cookie Cups with Cheesecake Filling are versatile. They are perfect as a sophisticated finale to a holiday dinner or as a casual sweet treat during an afternoon gathering.
FAQs
Can I make these Chocolate Peppermint Cookie Cups with Cheesecake Filling ahead of time?
Absolutely! In fact, making these Chocolate Peppermint Cookie Cups with Cheesecake Filling a day in advance is highly recommended. This allows the cheesecake filling to fully set and the flavors to meld beautifully.
Just store them in an airtight container in the refrigerator without the whipped cream and crushed peppermint. Add the toppings right before serving for the freshest presentation and best texture.
What if I don’t have peppermint extract?
While peppermint extract is crucial for the signature flavor of these Chocolate Peppermint Cookie Cups with Cheesecake Filling, you can make a variation if you don’t have it. You could use a small amount of pure mint extract (though it might taste more like spearmint) or even omit it entirely and focus solely on the chocolate and vanilla notes.
If omitting, consider increasing the vanilla extract slightly. However, for the true “Chocolate Peppermint Cookie Cups with Cheesecake Filling” experience, peppermint extract is key!
Why did my cookie cups crack?
Cracking in the cheesecake filling of your Chocolate Peppermint Cookie Cups with Cheesecake Filling typically occurs due to overbaking or overmixing. Overmixing the cream cheese incorporates too much air, which expands during baking and then collapses as it cools. Overbaking also dries out the cheesecake, leading to cracks.
Ensure your ingredients are at room temperature and bake only until the edges are set and the center has a slight jiggle. Don’t worry if a few small cracks appear; they are easily covered by the whipped cream topping!
Can I use store-bought cookie dough?
Yes, you certainly can use store-bought refrigerated chocolate cookie dough for a quicker shortcut! Simply press about 1 ½ tablespoons of the store-bought dough into each muffin cavity, creating the cup shape for your Chocolate Peppermint Cookie Cups with Cheesecake Filling. Adjust baking time slightly if necessary, as store-bought doughs can sometimes bake differently. This substitution makes preparing these chocolate peppermint cheesecake cups even faster.
How do I crush candy canes easily?
The simplest way to crush candy canes for your Chocolate Peppermint Cookie Cups with Cheesecake Filling is to place them in a sturdy zip-top plastic bag. Seal the bag, ensuring to remove as much air as possible. Then, use a rolling pin, the bottom of a heavy pan, or a meat mallet to gently tap and crush the candy canes into small pieces.
Be careful not to hit too hard, as this can tear the bag. Aim for a mix of fine dust and small crunchy bits for the best texture on your Chocolate Peppermint Cookie Cups with Cheesecake Filling.
Nutrition Information (per serving)
Please note that these values are estimates and can vary based on specific brands, exact measurements, and optional toppings. This calculation is for one of the Chocolate Peppermint Cookie Cups with Cheesecake Filling without the optional whipped cream and chocolate shavings.
| Nutrient | Amount (Estimated) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 60mg |
| Sodium | 190mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 2g |
| Total Sugars | 28g |
| Protein | 4g |
Chocolate Peppermint Cookie Cups with Cheesecake Filling
- Total Time: 50 mins
- Yield: 12 servings 1x
- Diet: Nut Free, Gluten Free Option Available
Description
These delightful Chocolate Peppermint Cookie Cups with Cheesecake Filling beautifully combine the rich flavors of chocolate and refreshing peppermint, creating a festive dessert perfect for holiday gatherings.
Ingredients
1 ½ cups All-Purpose Flour
¾ cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
½ teaspoon Salt
½ cup Unsalted Butter, softened
¾ cup Granulated Sugar
½ cup Light Brown Sugar, packed
1 large Egg
1 teaspoon Vanilla Extract
½ teaspoon Peppermint Extract
¾ cup Semi-Sweet Chocolate Chips
8 ounces Cream Cheese, softened
¼ cup Granulated Sugar
1 large Egg Yolk
1 teaspoon Vanilla Extract
½ teaspoon Peppermint Extract
1 cup Heavy Whipping Cream
2 tablespoons Powdered Sugar (optional)
½ teaspoon Vanilla Extract (optional)
¼ cup Crushed Peppermint Candies or Candy Canes
Chocolate Shavings, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup standard muffin ti
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until fluffy. Beat in the egg, vanilla, and peppermint extract. Gradually add dry ingredients and mix until combined. Fold in chocolate chips
- Take 1 ½ tablespoons of cookie dough and press it into the bottom and up the sides of each muffin cavity to form cups
- In a mixing bowl, beat cream cheese and granulated sugar until smooth. Beat in egg yolk, vanilla, and peppermint extract until just combined
- Spoon or pipe the cheesecake filling into each cookie cup, filling almost to the top
- Bake for 18-22 minutes until edges are set and the filling appears mostly set
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours
- Before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Top each cookie cup with whipped cream and crushed peppermint candies
Notes
Store in an airtight container in the refrigerator for up to 3-4 days.
For best results, add whipped cream just before serving.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
When you’re searching for that perfect holiday treat, these Chocolate Peppermint Cookie Cups with Cheesecake Filling are an ideal choice. Discover more about the joy of holiday baking in our dedicated baking guide here.
Chocolate Peppermint Cookie Cups with Cheesecake Filling are an innovative dessert that brings together two classic flavors in an enjoyable format. This type of dessert is not only festive but also highlights the versatility of cookies, which can be adapted for various occasions like cookie decorating and flavor blending.