Cherry Cheesecake Chocolate Cups

Cherry Cheesecake Chocolate Cups could be just the gluten free recipe you've been looking for. This hor d'oeuvre has 97 calories, 1g of protein, and 7g of fat per serving. This recipe serves 24 and costs 18 cents per serving. Several people made this recipe, and 1087 would say it hit the spot. A mixture of heavy whipping cream, vanillan extract, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Love Grows Wild. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 4%, this dish is very bad (but still fixable). Similar recipes include Cherry Cheesecake Cups, Cherry Chocolate Cups, and Cherry-Chocolate Cookie Cups.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a miniature muffin pan with 24 paper or foil mini baking liners.Pour ¾ cup chocolate chips and shortening into a microwave-safe bowl. Microwave for 1 minute; stir chocolate well. Microwave for another 30 seconds; stir until chocolate is smooth. (If necessary, microwave in additional 15-second increments, stirring between each one, until chocolate is completely melted and smooth.)Use a small soft brush or a small measuring spoon to completely coat the inside of each paper or foil liner with chocolate. Place muffin pan in refrigerator for 30 minutes. Check for any thin areas in the chocolate and brush or spoon on more melted chocolate as necessary, making sure that the layer of chocolate around the top edge of the liner is thick enough. Return pan to refrigerator and chill for at least 4 hours or until firm, preferably overnight. Alternatively, you may place pan in the freezer for less time, until chocolate is completely hardened. Carefully peel the liner off of each chocolate cup.Pour heavy cream into a large bowl along with vanilla and 2 tablespoons powdered sugar. Use an electric mixer to beat the cream until stiff peaks form. Scrape whipped cream into a separate bowl and set aside.Without cleaning mixing bowl, beat cream cheese and ¼ cup powdered sugar until smooth. Mix in cherry preserves until well incorporated. Gently fold ¼ of whipped cream into cream cheese mixture. Repeat with remaining whipped cream, working ¼ at a time and taking care not to overmix.Scoop cheesecake filling into a gallon-sized plastic baggie and snip off one corner. Use bag to pipe cheesecake into each chocolate cup. Sprinkle tops with chocolate shavings or mini chocolate chips. Refrigerate for at least 2 hours or until chilled, and store any leftovers in the refrigerator.

 

Step by step:

1. Line a miniature muffin pan with 24 paper or foil mini baking liners.

2. Pour ¾ cup chocolate chips and shortening into a microwave-safe bowl. Microwave for 1 minute; stir chocolate well. Microwave for another 30 seconds; stir until chocolate is smooth. (If necessary, microwave in additional 15-second increments, stirring between each one, until chocolate is completely melted and smooth.)Use a small soft brush or a small measuring spoon to completely coat the inside of each paper or foil liner with chocolate.

3. Place muffin pan in refrigerator for 30 minutes. Check for any thin areas in the chocolate and brush or spoon on more melted chocolate as necessary, making sure that the layer of chocolate around the top edge of the liner is thick enough. Return pan to refrigerator and chill for at least 4 hours or until firm, preferably overnight. Alternatively, you may place pan in the freezer for less time, until chocolate is completely hardened. Carefully peel the liner off of each chocolate cup.

4. Pour heavy cream into a large bowl along with vanilla and 2 tablespoons powdered sugar. Use an electric mixer to beat the cream until stiff peaks form. Scrape whipped cream into a separate bowl and set aside.Without cleaning mixing bowl, beat cream cheese and ¼ cup powdered sugar until smooth.

5. Mix in cherry preserves until well incorporated. Gently fold ¼ of whipped cream into cream cheese mixture. Repeat with remaining whipped cream, working ¼ at a time and taking care not to overmix.Scoop cheesecake filling into a gallon-sized plastic baggie and snip off one corner. Use bag to pipe cheesecake into each chocolate cup. Sprinkle tops with chocolate shavings or mini chocolate chips. Refrigerate for at least 2 hours or until chilled, and store any leftovers in the refrigerator.

Nutrition Information:

covered percent of daily need