I stumbled upon this five-ingredient chocolate cheesecake cups recipe while in a Pinterest rabbit hole—oh, the joys of endless scrolling, right? Imagine biting into creamy, dreamy chocolatey goodness that’s almost too easy to make—like finding a $20 bill in an old coat pocket. Maybe it’s the simplicity that makes it taste even better, or perhaps it’s just my undying love for all things chocolatey and cheesy.
Steps
- Preheat your oven to 225°F and prepare a mini muffin pan by lining it with mini cups or liners.
- Melt 1 oz of semisweet baking chocolate in the microwave, stirring every 30 seconds until fully melted, which should take about 1.5 minutes.
- In a bowl, use a hand mixer to blend softened cream cheese and sugar until smooth, then incorporate light sour cream.
- Gently fold a room-temperature egg and the melted chocolate into the mixture, stirring until fully combined.
- Fill each mini cup with about 2 tablespoons of the cheesecake mixture, then bake for 50 minutes.
- Once done, turn off the oven and leave the cheesecakes inside for an additional 30 minutes to prevent cracking.
- After removing from the oven, allow the cheesecakes to cool completely for at least 2 hours or overnight in the refrigerator.
- Before serving, shave the remaining chocolate and sprinkle it over the top of each cheesecake cup.
Ingredients
- 1 ounce semisweet baking chocolate, plus 1/8 ounce for shavings
- 4 ounces Philadelphia 1/3 less fat cream cheese, softened to room temperature
- 1/4 cup sugar
- 1/4 cup light sour cream
- 1 large egg, at room temperature
Nutritional Values
Calories: 780 kcal | Carbohydrates: 72 g | Protein: 18 g | Fat: 48 g | Saturated Fat: 24 g | Cholesterol: 240 mg | Sodium: 576 mg | Sugar: 72 g
FAQ
- Can I use a different type of chocolate for this recipe?
- Yes, you can substitute the semisweet baking chocolate with dark or milk chocolate, depending on your preference. Just keep in mind that this may slightly alter the taste and sweetness of the cheesecake cups.
- What can I use as a substitute for light sour cream?
- If you don’t have light sour cream on hand, you can use Greek yogurt as a substitute. It will provide a similar texture and tanginess to the cheesecake cups.
- How should I store these mini cheesecake cups?
- These mini cheesecake cups should be stored in the refrigerator. Make sure they are in an airtight container to maintain freshness. They can be kept in the fridge for up to 3-4 days.
- Can I freeze the chocolate cheesecake cups for later?
- Yes, you can freeze these cheesecake cups. To do so, wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 1 month. Thaw them in the refrigerator before serving.
- What is the purpose of baking at a low temperature?
- Baking at a low temperature helps prevent cracks from forming on the surface of the cheesecake cups. This method ensures a smooth and even texture throughout.
Tips
- To prevent the cheesecakes from cracking, bake them at a low temperature and allow them to gradually cool in the oven after turning it off. This extended cooling period helps maintain a smooth surface.
- Use mini muffin liners or cups for easy removal and serving, ensuring the cheesecakes retain their shape and presentation.
- For a smoother consistency, ensure both the cream cheese and egg are at room temperature before mixing. This helps to blend the ingredients more effectively.
- Consider doubling the recipe if serving a crowd, as these mini cheesecakes tend to be a huge hit and disappear quickly.
Equipment
- Ingredient Chocolate Cheesecake Cups that you might need to buy on Amazon:
- Mini muffin pan
- Hand mixer
