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Graham Cracker Cookie Cups filled with chocolate cream cheese and whipped cream
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Chocolate Cream Pie Cookie Cups
Prep Time
45 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
1 hr 25 mins
 

These Chocolate Cream Pie Cookie Cups begin with a graham cracker cookie base (think a chocolate chip-less cookie), have a no bake chocolate cream pie filling made with cream cheese, and are topped with silky whipped cream. Step by step video too!

Course: Dessert
Cuisine: American
Keyword: chocolate cream pie cookie cups
Servings: 24 Cookie Cups
Author: Michelle
Ingredients
Chocolate Cream Pie
  • 8 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 Tbsp cocoa powder
Graham Cracker Cookie Cups
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup graham cracker crumbs
  • 1 1/4 cups all-purpose flour
Whipped Cream
  • 3/4 cups heavy whipping cream
  • 1 Tbsp white chocolate instant pudding mix (this stabilizes the whipped cream)
  • 1 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
Toppings
  • chocolate shavings or mini chocolate chips
Instructions
Cookies:
  1. Preheat oven to 350 degrees and grease a 24-cup mini muffin tin with baking spray. Set aside.
  2. Beat butter, granulated sugar, and brown sugar together until well combined (using a standing mixer, hand mixer, or by hand).
  3. Add in the egg, and mix until combined.
  4. Add in vanilla extract, baking soda, and salt, mixing until combined.
  5. Next, add in graham cracker crumbs and flour. Mix until well combined.
  6. Using a 1” cookie scoop (about 1 Tbsp) disperse dough evenly between the muffin cups.
  7. Bake for 10 minutes, or until the tops are lightly golden and the centers have risen (once you take the cookie cups out of the oven, the centers might sink a bit, which is fine).
  8. Immediately, or within a couple of minutes, press centers down to form a cup shape (I used a tsp to do this). Allow to cool completely.
Whipped Cream:

  1. With a standing mixer or hand mixer, whip the heavy cream and white chocolate pudding mix until soft peaks form. Add in powdered sugar and vanilla extract, and whip until the consistency of whipped cream.

  2. Divide whipped cream in half.
Chocolate Cream Pie
  1. Mix cream cheese, cocoa powder, vanilla extract, and powdered sugar together. Once well combined, fold in half of the whipped cream, gently mixing until everything is incorporated.
  2. Spoon the chocolate cream pie filling into each cookie cup, about 1 Tbsp or so.
  3. With a piping bag and star tip, pipe the remaining whipped cream onto each cookie cup.
  4. Sprinkle with chocolate shavings or mini chocolate chips.

  5. Chill cookie cups for at least 30 minutes before serving.

  6. Store leftovers in the fridge.
  7. Enjoy!