Preheat the oven to 350ºF and line a large muffin tin with paper liners. Set aside.

Add the cookies and butter to a food processor and process until it turns into cookie crumbs.

Scoop 2 tablespoons of the cookie mixture into each muffin liner, press the crumbs into the bottom of the cups, and then up the sides to create a cookie bowl. Bake for 7 -9 minutes and then remove it from the oven and let it cool completely. Option to place them in the freezer for 15-20 minutes.

Add the cottage cheese to the food processor or a high-speed blender and process until the cottage cheese is smooth and creamy, 2-3 minutes.

Add the cocoa powder and maple syrup to the cottage cheese and process until combined. Set aside.

In a separate bowl, whip the heavy cream with an electric mixer until the stiff peaks form.

Add the cottage cheese mixture to the bowl and gently fold the whipped cream into the cottage cheese mixture.

The cookie cups must be completely cool before adding the filling. When cool, add 2-3 tablespoons of the cottage cheese mixture to each cup.

Transfer the pan to the refrigerator and let it set for at least 4 hours or overnight for best results.

Store in the refrigerator until ready to serve.