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
- 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
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!