↞ recipe box start page
Category: Candy
Prep Time: Cook Time: Total Time:
Yield: About 24 cups
4 ounces (1/2 of an 8-ounce package) cream cheese, at room temperature
2 Tablespoons sugar
1/2 teaspoon vanilla extract 1 teaspoon fresh lemon juice
1/2 teaspoon freshly grated lemon zest
2 1/2 cups semisweet or dark chocolate chips
2 teaspoons vegetable oil
2 Tablespoons large flake sea salt
Equipment: Mini muffin pan; Paper candy cups; Piping bag
Directions:
In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.
Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.)
Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge
view more member recipes
No-Bake Chocolate Cheesecake Cups
view my recipes
print
save
Category: Candy
Prep Time: Cook Time: Total Time:
Yield: About 24 cups
4 ounces (1/2 of an 8-ounce package) cream cheese, at room temperature
2 Tablespoons sugar
1/2 teaspoon vanilla extract 1 teaspoon fresh lemon juice
1/2 teaspoon freshly grated lemon zest
2 1/2 cups semisweet or dark chocolate chips
2 teaspoons vegetable oil
2 Tablespoons large flake sea salt
Equipment: Mini muffin pan; Paper candy cups; Piping bag
Directions:
In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.
Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.)
Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate, Rum, And Fresh Cherry Cups & Blueberry Cream Cups
by sgre52160
1 pkg filo or phyllo 1/2 C yogurt 2 tsp brown sugar 2 Tb butter, melted The night before, take your frozen package of phyllo and let it defrost in the fridge overnight. The next day, in
by sgre52160
1 pkg filo or phyllo 1/2 C yogurt 2 tsp brown sugar 2 Tb butter, melted The night before, take your frozen package of phyllo and let it defrost in the fridge overnight. The next day, in
*no Bake Chocolate Cheesecake Pie*
by sgre52160
1 1/2 cups semi-sweet chocolate chips 1/2 cup sugar 12 oz pkg cream cheese, room temperature 1/4 cup butter, softened 2 tsp vanilla extract 1 (8 oz) container whipped topping 1 (9 inch) graham c
by sgre52160
1 1/2 cups semi-sweet chocolate chips 1/2 cup sugar 12 oz pkg cream cheese, room temperature 1/4 cup butter, softened 2 tsp vanilla extract 1 (8 oz) container whipped topping 1 (9 inch) graham c
Peanut Butter And Chocolate Cheesecake - No Bake
by sgre52160
2 cups finely crushed vanilla wafers 1 cup chopped pecans 6 tbsp butter 1 (8 oz) pkg cream cheese, room temperature 1/2 cup peanut butter 1 cup confectioners sugar 1 can sweetened condensed milk
by sgre52160
2 cups finely crushed vanilla wafers 1 cup chopped pecans 6 tbsp butter 1 (8 oz) pkg cream cheese, room temperature 1/2 cup peanut butter 1 cup confectioners sugar 1 can sweetened condensed milk
No-bake Peanut Butter And Chocolate Cheesecake
by sgre52160
Peanutty-Cocoa Crust 1 1/4 cups vanilla wafer crumbs 1/4 cup cocoa and powdered sugar 1/4 cup butter, melted 1/3 cup peanut butter chips, chopped Filling 1 (8 oz) pkg cream cheese, softene
by sgre52160
Peanutty-Cocoa Crust 1 1/4 cups vanilla wafer crumbs 1/4 cup cocoa and powdered sugar 1/4 cup butter, melted 1/3 cup peanut butter chips, chopped Filling 1 (8 oz) pkg cream cheese, softene
view more member recipes
related CDKitchen recipes
Chocolate Peanut-Butter Swirl Cheesecake
Vanilla Fudge Cheesecake
Vegan Chocolate Cheesecake
Marble Turtle Cheesecake
Toblerone Cheesecake
No-Bake Cappuccino Cheesecake Cups
Cheesecake-Brownie Bars
Cheesecake on a Stick
Orange Cheesecake Brownies
Rocky Road Cheesecake Squares