Nutella Cheesecake Chocolate Cookie Cups – These Nutella Cheesecake Chocolate Cookie Cups have a soft, chewy chocolate cookie base filled with the creamiest no bake Nutella cheesecake. They’re cute, delicious, and perfect for sharing – or not!
Nutella Cheesecake Chocolate Cookie Cups
Nutella Cheesecake Chocolate Cookie Cups - These Nutella Cheesecake Chocolate Cookie Cups have a soft, chewy chocolate cookie base filled with the creamiest no bake Nutella cheesecake. They’re cute, delicious, and perfect for sharing – or not!
Ingredients
CHOCOLATE COOKIE CUPS
- 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
- 1 tsp baking soda
- 2 tsp cornstarch
NUTELLA CHEESECAKE
- 10 oz cream cheese room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3/4 cup Nutella
- raspberries for garnish, optional
Instructions
- Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
- Cream butter and sugar together for 5-7 minutes, until light and fluffy.
- Add the egg and vanilla and beat until well combined.
- Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
- Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
- Bake for 10-12 minutes.
- Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
- Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and Nutella together until smooth.
- Pipe or scoop cheesecake filling into cookie cups.
- Top with raspberry, if desired.
- Store in refrigerator.
Recipe by: lifeloveandsugar.com