Indulgent Chocolate Peppermint Cookie Cups with Cheesecake Filling

Chocolate Peppermint Cookie Cups with Cheesecake Filling are festive treats with delightful layers, perfect for gatherings and impressing guests.

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Course: Dessert

Cuisine: American

Keyword: Cheesecake Filling, Chocolate, Cookie Cups, Festive Desserts, holiday treats, Peppermint

Prep Time: 30

Cook Time: 13

Chilling Time: 2

Total Time: 2 45

Servings: cups

Calories: 200kcal

1 cup All-Purpose Flour Use gluten-free flour if needed.
⅓ cup Dutch-Processed Cocoa Powder Black cocoa powder can deepen color and taste.
½ tsp Baking Soda Essential for leavening.
¼ tsp Salt Balances flavor.
½ cup Unsalted Butter Can use margarine or dairy-free alternatives.
½ cup Granulated Sugar Enhances sweetness.
½ cup Brown Sugar Adds moisture.
2 large Eggs Can substitute with flax eggs for a vegan option.
1 tsp Vanilla Extract Opt for pure extract for the best flavor.

Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Set aside.
In another bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time and mix in the vanilla extract.
Gently incorporate the dry mixture into the wet mixture to form a soft dough.
Spoon the dough into the cupcake tins, filling each cup about ⅔ full.
Bake for 10-13 minutes until set but still soft in the center.
Cool the cookie cups in the pans for about 10 minutes before transferring to a wire rack.

Whip the heavy cream to stiff peaks.
Beat the cream cheese with sugar and peppermint extract until smooth. Fold in the whipped cream.
Transfer the cheesecake mixture into a piping bag and fill each cooled cookie cup.
Chill in the refrigerator for 1-2 hours to firm up the filling.
Sprinkle crushed candy canes on top before serving.

Drizzle with chocolate sauce for an extra indulgent touch. Store leftovers in an airtight container.