Individual Chocolate Cups filled with a Light Chocolate Cheesecake, decorated with biscuits & Malteser’s!
Yes I am Cheesecake obsessed. I have been wanting to do something a little different for a while as even though I love Cheesecake, I wanted to put a twist on it, and make it so you can easily serve Cheesecake at Afternoon Tea, as a Petit Four, or even a little snack without needing a spoon or fork!
These delicious treats are surprisingly easy to make as they don’t require any baking, and you can easily sneak a spoonful of melted chocolate as you go… I use the same sort of recipe as my No-Bake Chocolate Crunch Cheesecake for the filling, just smaller amounts. The recipe is easily doubled, especially if you buy Chocolate Cups already made! You can buy Chocolate cups ready made from brands such as Callebaut which I have done when making these on bulk, or you can easily make them yourself!
My trusty taste testers have said that these are one of the best little inventions I have come up with, and they want more already! They’re chocolatey, crunchy, and utterly scrumptious! Simply make the Chocolate Cups, whip up the Chocolate Cheesecake and put it together – its all done and they look mighty impressive!
This recipe makes 8 Chocolate Cheesecake Cups!
– 200g Dark Chocolate
– 8 Chocolate Cups (Callebaut)
– 1x 180g Philadelphia Cream Cheese
– 100ml Double Cream
– 75g Icing Sugar
– 150g Milk Chocolate, melted
– 5-6 Biscuits, crushed
1) For the Chocolate Cups – Line a Cupcake tray with 8-10 Cupcake cases, and melt the 200g of Dark Chocolate gently in a heatproof bowl over a pan of simmering water (or in a microwave on short bursts) Let the Chocolate cool for a few minutes.
2) Put a 1-2 teaspoons of the melted chocolate into the bottom of your first Cupcake case and brush up the sides of the case so that you’re basically painting the case – make sure to leave space at the top so that you can peal off the case afterwards! Leave to set whilst you make the filling!
3) For the Cheesecake Filling – Using an electric mixer, whisk the cream cheese, double cream, and icing sugar until thick – pour in the melted chocolate and continue to whisk, once done the mixture will completely hold itself and will have a very thick consistency.
4) Once the Chocolate Cups have set, sprinkle in some crushed biscuits into each cup, pipe/spoon the Cheesecake Filling into the chocolate cups, and decorate with more crushed biscuits and Malteser’s or whatever you prefer!
Tips and Ideas
You can use all milk chocolate in this recipe, or all dark chocolate depending on your preference – you can also use White Chocolate for the Cups, but I personally wouldn’t use White Chocolate in the filling, Milk Chocolate is definitely my favourite!
These will keep covered in the fridge for 3 days, if they last that long!
Find my other Cheesecake & Chocolate recipes on my Recipes Page!