Chocolate Mint Cheesecake Cookie Cups

Chocolate Mint Cheesecake Cookie Cups

Get ready to bring some serious holiday cheer to your dessert lineup with these Easy Chocolate Mint Cheesecake Cookie Cups!They’re a fun mix of rich chocolate and cool mint, topped off with a smooth, tangy cheesecake filling that’s hard to resist. Using Sweet Loren’s pre-made dough makes them super quick to whip up – just press the dough into mini muffin tins, bake, fill, and sprinkle. With a hint of crushed candy canes or extra chocolate chips on top, these bite-sized treats are festive, delicious, and an absolute crowd-pleaser that’s perfect for any holiday party or Christmas movie night. 

My first cookie cups of the season (you can find my bite-size cookie cup cookbook here!)

These Chocolate Mint Cheesecake Cookie Cups are the ultimate holiday hack: decadent, adorable, and so easy to make, you’ll be amazed. We’re starting with Sweet Loren’s chocolate mint cookie dough, so you’re already halfway there. Just pop a dough square in each mini muffin cup, press down to form a little indention, and bake. The dough transforms into perfectly chewy cookie cups that are ready to be filled with creamy, minty goodness.

Now, let’s talk filling. A simple mix of cream cheese, butter, powdered sugar, and vanilla is all you need to make a dreamy cheesecake filling that takes these cookie cups to a new level. Grab a piping bag if you want to get fancy (or just a spoon if you don’t) and fill each cup with a swirl of that luscious, creamy magic. The contrast between the rich chocolate mint cookie and the cool, tangy cheesecake is chef’s kiss.

For the final touch, sprinkle on some crushed candy canes to give them that festive vibe, or if mint overload isn’t your thing, try mini chocolate chips for extra chocolatey goodness. Serve these cookie cups chilled or at room temp – they’re perfect for popping in your mouth between sips of cocoa or to wrap up a holiday dinner. Easy to make, easy to eat, and guaranteed to disappear from the dessert table faster than you can say “holiday magic.”

Cookie Cup FAQs

1. Can I make these cookie cups ahead of time?
Yes! You can bake the cookie cups and prepare the cheesecake filling up to two days in advance. Store the cookie cups in an airtight container at room temperature and the cheesecake filling in the refrigerator. Assemble just before serving for the freshest taste.

2. What type of mint should I use?
I only used mint in the cookie dough and topping. Candy canes have a strong crunch and flavor, so if you prefer a milder mint taste, try using crème de menthe chips.

3. Can I freeze the cookie cups?
Absolutely! Freeze the baked cookie cups (without the filling) in a freezer-safe container for up to 3 months. Thaw at room temperature and fill them when ready to serve.

4. Can I substitute the cream cheese in the filling?
For a lighter option, you can use Neufchâtel cheese, which has less fat but a similar taste. 

5. How can I make these cookie cups gluten-free?
Swap the cookie base with your favorite gluten-free cookie dough, ensuring all other ingredients (like extracts) are also gluten-free.

6. How do I make them look extra festive?
Top with chopped candy canes instead of finely crushed, holiday-themed sprinkles, or drizzle melted chocolate for a super fancy look.

More Cookie Cup Info!

Serving Suggestions

• Serve these cookie cups on a tiered dessert platter for holiday parties.
• Pair with a warm cup of hot cocoa or peppermint mocha for the ultimate winter treat.

Variations

• Dark Chocolate Mint: Use homemade dough and give it a dark chocolate cookie base for a richer flavor.
• Candy Cane Cheesecake: Stir crushed candy canes into the cheesecake filling for added crunch.
• Double Mint: Add a drizzle of mint-flavored chocolate on top for extra mintiness.

Pro Tips!

• Use baking spray instead of cooking spray which has flour in it for an easier release.
• Purchase finely crushed candy canes aka candy cane dust at stores like TJ Maxx or Homegoods to save some time. 
• Use a piping bag for the cream cheese filling for a neat, professional finish. I love to use a 1M tip, but any open star tip will work.

Chocolate Mint Cheesecake Cookie Cups

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 package chocolate mint cookie dough- I used Sweet Loren’s
• 4 oz cream cheese, softened
• 4 oz (1/2 stick) salted butter
• 2 cups of powdered sugar
• 1 tsp vanilla extract
• Crushed candy canes

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a mini muffin tin. This will make 12 cookie cups total. Each one is a little more than a tbsp of dough.
2. Add one pre-portioned square of dough into each muffin cup cavity. Gently press down in the center of each dough ball with your thumb. If needed, smooth out the border of the dough that will be the cookie cup rim.
3. Bake for 8-10 minutes or until the edges are set. Remove from the oven and let them cool until they’re set and no longer jiggly. The center of each cup should have sunk back in even if they puffed up.
4. Lightly twist each cup out of the muffin pan. By now they should be cooler and stable. Move them to a wire rack to cool completely or until ready to fill.
5. In a medium bowl, beat the softened cream cheese and butter until smooth. Add in the powdered sugar and vanilla and mix again until it’s completely combined.
6. Spoon or pipe the cream cheese filling into each cup. I used a piping bag and a 1M tip.
7. Sprinkle crushed candy canes on top. If you don’t love candy canes, feel free to use mini chocolate chips.
8. Serve chilled or at room temp.

Looking for more holiday treats? Check out Peppermint Bark Brownies.

Want more cookie cup ideas? Check out my free ebook here!

What’s your favorite holiday dessert? Let me know in the comment section!

If you try this recipe, share your creation on Instagram and tag @lifeandsprinkles – I’d love to see your holiday cookie cup creations!