Mocha Cheesecake Cookie Cups square


Deliciously decadent mocha cheesecake is a rich cream cheese mixture flavored with coffee and chocolate. It's the perfect filling to pile inside these dark chocolate cookie cups.
Course Dessert
Cuisine American
Keywords cheesecake, cookie cups, dessert, mocha, recipe, Valentines Day
Prep Time 38 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings 12 cookie cups
Calories 330 kcal
Author Linda Warren


Cookie Cups

  • 3/4 cup Imperial sugar
  • 1/2 cup Caveman Coffee Co. Cacao Butter (or 1 stick dairy butter, softened)
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Mocha Cheesecake Filling

  • 1/4 cup strong brewed Caveman Coffee Co. "Blacklisted" coffee
  • 1/2 envelope unflavored gelatin
  • 8 oz pkg cream cheese, room temperature
  • 3/8 cup Imperial sugar
  • 1/2 cup sour cream
  • 3 oz 85% cacao high quality chocolate, melted

Optional garnishes

  • grated dark chocolate, chocolate covered coffee beans


Chocolate Cookie Cups

  1. Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick spray.
  2. Beat sugar and softened cacao butter (or room temperature butter) with an electric mixer until light and creamy, about 5 minutes.
  3. Add vanilla extract & egg and continue to mix until well blended.
  4. Combine all dry ingredients and add to wet ingredients, beating on low speed until incorporated.
  5. Divide evenly between 12 muffin cups & press into bottom and halfway up sides to form cups.
  6. Bake for 12 minutes.
  7. Remove from oven and immediately press down the center of each cookie cup with the back of a medium cookie scoop.
  8. Set on wire rack to cool for 15 minutes.
  9. To remove, use a fork & slide down one side of cookie cup and lift carefully. Place on wire rack to cool completely. Repeat with remaining cookie cups.

Mocha Cheesecake Filling

  1. Brew coffee then measure 1/4 cup. Pour into small bowl and sprinkle with gelatin. Stir until dissolved then set aside.
  2. In a large bowl of electric mixer, combine cream cheese and sugar and beat until smooth.
  3. Continue beating while adding sour cream, melted chocolate and coffee gelatin mixture until incorporated.
  4. Tip: To melt chocolate, place broken up bars in a microwave-safe dish & microwave for 1 minute. Stir. If not completely melted, place back in microwave in 15-second increments.

To assemble:

  1. I like to use my electric cookie press with the hors d'oeuvre attachment. Fill tube then fill in desired pattern. You can also scoop mixture into the cups with a spoon.
  2. Garnish with shaved chocolate and a few chocolate covered coffee beans.

Recipe Notes

Short on time? This mixture can also be served in small dessert dishes by itself. Don't want to make cookie cups from scratch? Use packaged refrigerated chocolate chip cookie dough and form into cookie cups following baking directions above.

Nutrition Facts
Amount Per Serving
Calories 330 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Cholesterol 59mg20%
Sodium 192mg8%
Potassium 153mg4%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 23g26%
Protein 4g8%
Vitamin A 570IU11%
Vitamin C 0.1mg0%
Calcium 49mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.