The way to Katie’s heart:
Make me any recipe that contains both chocolate and cheesecake—two of my favorite things in the world—and I am all yours ♥
Katies are simple creatures.
And it doesn’t get much more simple than these seemingly-fancy cheesecake stuffed chocolate cups.
They require just 3 basic ingredients you can easily find in many regular grocery stores… and hopefully anyone reading this will already have one of those ingredients on hand.
Hint: it’s not the cream cheese 😉
Unlike my recipe for Homemade Cake Batter Reeses, today’s recipe does not call for any coconut oil or other coconut products.
So coconut-haters can indulge as well!
Chocolate Cheesecake Cups
Cheesecake Stuffed Chocolate Cups
Print This Recipe
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Ingredients
- 3 oz chocolate bar of choice or chocolate chips
- 2 tbsp cream cheese (Tofutti and Trader Joes both make vegan cream cheese)
- powdered sugar or uncut stevia to taste
- optional, replace 1 tbsp of the cream cheese with peanut butter
- mini muffin liners
Instructions
Bring the cream cheese to room temperature so that it is very soft and spreadable. Stir in your sweetener (and pb, if using), and set aside. Break up your chocolate into small pieces, then carefully melt it completely. (If you’ve never melted chocolate before, it’s best to google how to melt chocolate.) Spoon a scant tsp of the melted chocolate into each muffin liner, spread a little up the sides of the liner, then freeze 15 minutes or until hardened. Smooth a scant tsp cream cheese on top of the hardened chocolate, then cover with a scant 1/2 tbsp chocolate sauce. Immediately return to the freezer to set. Once hardened (after about 30 minutes), you can peel off the wrappers. I store leftovers in the freezer.
Link of the Day:
Chocolate Chip Cherry Granola Bars – No Sugar Required!
lulu says
i really like the idea of a chocolate lined shell with a filling but I had a craving for an almond joy type of stuffing and some peanut to the shell so i googled for a vegan almond joy filling and here is how i combined the almond joy with reeses cup.
http://lulucooksandtells.blogspot.com/2014/10/homemade-almond-joy-in-reeses-cup.html
Maria says
What an awesome idea! These looks so good.
Andrea says
Made these this weekend – delicious! Used ingles brand vegan cream cheese, crunchy peanut butter, and dark chocolate chips.
Erin says
just made these with cream cheese mixed with yogurt and they are amazing!
they are like little cups of ice cream 🙂
my next batch is gonna be strawberry flavored
Zee says
this looks so so yummy:D never seen anything like it, and anything with the word cheesecake has me hooked, can’t wait to try it!
KMend says
Hi there,
I just made these and can’t wait to try them! How long should these last in the freezer?
Thank you!
ancilladomini1 says
Katie,
First time posting. We regularly indulge in the yummy creations you have here. Thank you so much for sharing your passion for chocolate! I thought I might try this with our homemade kefir cheese, which gets pretty solid, and then add stevia. Will try to let you know how it works out.
Thomas Brissette says
How did you get your cheesecake Reese’s to look so perfect?
rami says
I am rami nasi from Jordan
I like your favorite chocolate and I want ask you if you have experience in dessert and filling kinds for chocolate, I wana learn more filling kinds have shelf life into chocolate
If ask why?I have small work shop for chocolate and I am tired to learn more kinds
Could you help me??