Chocolate Cheesecake Cupcakes - at only about 200 calories each, this recipe makes 12 perfectly portion controlled mini cheesecakes that you can enjoy without the guilt of overindulgence.
Course
Dessert
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings12cupcakes
AuthorBarry C. Parsons
Ingredients
For the crust
¾cupchocolate cookie crumbs
2½tbspmelted butter
1tbspsugar
For the cheesecake batter
1cupcream cheeseone 8 oz block
⅓cupsugar
4tbsprounded cocoa powder
1½tsppure vanilla extract
1egg
⅓cupwhipping cream
For the chocolate whipped cream
1cupwhipping creamremove 2 tbsp to help melt the chocolate
1/3cupdark chocolate chips
1tbsprounded icing sugarpowdered sugar
1/2tspvanilla extract
Instructions
Preheat oven to 300 degrees F
Place 12 paper liners in the muffin pans.
To prepare the cookie crumb crust
Mix together the cookie crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.
To prepare the cheesecake Batter
Mix together the cream cheese, sugar, cocoa and vanilla until smooth.
Beat in the egg.
Finally blend in the whipping cream until smooth. The whipping cream is still in liquid form when added, no need to whip it for the cheesecake batter.
Divide the cheesecake filling equally between the 12 muffin cups and bake for 20 minutes or until the cheesecakes have set and do not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
To prepare the chocolate whipped cream
Place the chocolate chips and 2 tbsp of the whipping cream in a heat safe measuring cup and microwave for a few seconds at a time, stirring the mixture each time until the melted chocolate mixture is smooth. Be careful not to overheat the chocolate. You need the temperature to be as close to the melting point as possible without getting any hotter. Let it cool to slightly lukewarm before proceeding to whip the cream.
Whip the remainder of the 1 cup of whipping cream, the icing sugar and vanilla extract to firm peaks.
Fold in the melted chocolate by hand into the whipped cream. Be as gentle as you can so as not to deflate the cream.
Spoon or pipe the chocolate whipped cream onto the cooled mini cheesecakes. If you are piping the chocolate whipped cream it is best to chill it in the fridge for a half hour or so first to get better definition in the piping swirls.
Garnish with a little drizzle of melted chocolate if you like before serving.