Kahlua Cheesecake Cookie Cups

by admin

Chocolate cookie cups filled with a fluffy chocolate Kahlua cheesecake. The perfect bite-sized indulgence!

This mini Kahlua cheesecake recipe should definitely be on your list of must-try treats. The creamy cheese filling is laced with Kahlua for a subtle hint of coffee flavor that pairs perfectly with the rich chocolate cookie crust. 

If you don’t have a mini muffin pan, this recipe can easily be done with a regular muffin pan or even as a whole cheesecake.

Ingredients

Chocolate Cookie Cups or Pie crust :

  • 2 cups all-purpose flour
  • ½ cup Dutch-processed cocoa powder sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Kahlua Chocolate Cheesecake Filling:

  • 1 cup heavy whipping cream chilled
  • 8 oz cream cheese full fat,softened
  • 1/2 cup granulated sugar
  • 2 oz semi-sweet chocolate melted, cooled
  • 1/4 cup Kahlua Liquor

Instructions

Preheat the oven to 350°F. Spray mini muffin tins with cooking spray.

Whisk together flour, cocoa powders, baking soda, and salt. Set aside.

Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.

Using a small cookie scoop, scoop dough into muffin tins, press down to flatten.

Bake for approx. 10-13 minutes or until mostly set, but still soft in the middle.

Remove from the oven and immediately use a small glass (shot glass works great) to press firmly down in the center to create a well. Cool in pans for 10 minutes, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from the pan and cool completely on a wire rack.

Kahlua Chocolate Cheesecake Filling:

Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).

In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Kahlua and beat until incorporated.

Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).

If making as a cheesecake, follow these instructions… Bake in oven at 350°F for 60 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.

Sprinkle with chocolate shavings or cocoa powder if desired. 

Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.

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