Ingredients

The following ingredients have 17 Servings
  • 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
  • 12 oz cream cheese, room temperature
  • 2 1/4 cups powdered sugar
  • 5 tbsp strawberry puree

Instruction

  • Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
  • 2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
  • 3. Add the egg and vanilla and beat until well combined.
  • 4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
  • 5. 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.
  • 6. Bake for 10-12 minutes.
  • 7. 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 underside of a measuring tablespoon to press the center down a bit.
  • . Once cookie have cooled, make the cheesecake filling. Combine the cream cheese, powdered sugar. Add the strawberry puree a tablespoon at a time until you have the right consistency and flavor, mixing until smooth between each addition.
  • . Pipe the cheesecake filling into the cookie cups and top with a fresh strawberry. Cookie cups should be refrigerated until served.