Name: No-Bake Chocolate Cheesecake Cups
Prep time: 45 min
Total time: 45 min
Ingredients: 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; Mini muffin pan; Paper candy cups; Piping bag

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No-Bake Chocolate Cheesecake Cups

Kelly Senyei
12 February 12, 2015
127 Comments

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Step aside, homemade peanut butter cups. There’s a new bite-sized sweet stealing the dessert spotlight. Behold, No-Bake Chocolate Cheesecake Cups.

I accidentally stumbled into this original creation while dreaming up a DIY take on peanut butter cups. I’m all for the savory spread, but the allure of an alternate filling steered me toward my Easy No-Bake Cheesecake. So with a few simple tweaks, and more than a few taste tests, I landed on creamy cheesecake-filled dark chocolate cups topped off with a pinch of sea salt.

They’re sweet, salty, creamy and the perfect size for snacking or gifting to ~~friends and family~~ yourself.

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Disclosure: This post contains Amazon affiliate links.

No-Bake Chocolate Cheesecake Cups

Prep: 45 minutes

Yield: 24 cups

Ingredients

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

Instructions

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.

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Categories: Desserts, Recipes

Estimated Nutrition Information

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