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Cheesecake Stuffed Chocolate Cups

Cheesecake Cups - Ingredients: 3 oz melted chocolate chips, 1/4 tsp pure vanilla extract, 1/4 cup... Full recipe: https://chocolatecoveredkatie.com/2014/10/28/cheesecake-reeses/ @choccoveredkt

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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 ♥

Cream Cheese Stuffed Reeses Peanut Butter Cups https://chocolatecoveredkatie.com/2014/10/28/cheesecake-reeses/

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 😉

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Cream Cheese Chocolate Candy https://chocolatecoveredkatie.com/2014/10/28/cheesecake-reeses/

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!

Cream Cheese Stuffed Reeses Cups https://chocolatecoveredkatie.com/2014/10/28/cheesecake-reeses/
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Chocolate Cheesecake Cups

Cheesecake Stuffed Chocolate Cups

Yield: Makes 8
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]

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.

*View Cheesecake Reeses Nutrition Facts*

Link of the Day:

Chocolate Chip Cherry Granola Bars

Chocolate Chip Cherry Granola Bars  –  No Sugar Required!

Published on October 28, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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40 Comments

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  1. 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

  2. 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.

  3. 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??

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