Guest Blog – Mini-Chocolate Cup Hazelnut Cheesecake Bites

If you want to add more gluten free recipes to your recipe box, Guest Blog – Mini-Chocolate Cup Hazelnut Cheesecake Bites might be a recipe you should try. This recipe serves 16. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 286 calories. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Café Terra Blog has 22 fans. From preparation to the plate, this recipe takes around 45 minutes. If you have sweetened condensed milk, semi-sweet chocolate, nutella, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Similar recipes include Mini Peanut Butter Cup Brownie Bites (Video), Thanksgiving Week Guest Blog: John Crossingham And Isla Have A, and Guest Blog with Della Rose Living – Homestyle Chicken and Rice.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt the chocolate in either a double boiler, in the microwave, or straight in a small pot if you have a really good low simmer on your gas range (as I did).In mini cupcake liners, use a small spoon (I used my toddlers baby spoon!) to drop chocolate into the bottom of the cupcake liners and start to spread it up the sides. I do this to all liners and then repeat again 3 times til there is a thick chocolate coating on all sides. Ensure there are no holes/sparse areas! Then put the liners in the freezer for about an hour, or if you live in the freezing North like I do, just put them outside.In a bowl, whip the cream cheese and condensed milk til light and fluffy. Refrigerate.Once the chocolate cups are totally frozen, hold the center and bottom between your thumb and forefinger, peel down one side of the liner, peel around the whole cup, and finally off the bottom. Try to work gently, but quickly. I usually work over 5, then put back in the freezer for a few minutes, and continue. Just to be sure they are hard. Once all peeled, return to fridge again for a few minutes. The hard part is over!Take out the cups and drop a lil spoon of Nutella in the base, and cover with cheesecake mix, and smooth out the mixture. Repeat for all cups, and then refrigerate again for an hour.Enjoy!

 

Step by step:

1. Melt the chocolate in either a double boiler, in the microwave, or straight in a small pot if you have a really good low simmer on your gas range (as I did).In mini cupcake liners, use a small spoon (I used my toddlers baby spoon!) to drop chocolate into the bottom of the cupcake liners and start to spread it up the sides. I do this to all liners and then repeat again 3 times til there is a thick chocolate coating on all sides. Ensure there are no holes/sparse areas! Then put the liners in the freezer for about an hour, or if you live in the freezing North like I do, just put them outside.In a bowl, whip the cream cheese and condensed milk til light and fluffy. Refrigerate.Once the chocolate cups are totally frozen, hold the center and bottom between your thumb and forefinger, peel down one side of the liner, peel around the whole cup, and finally off the bottom. Try to work gently, but quickly. I usually work over 5, then put back in the freezer for a few minutes, and continue. Just to be sure they are hard. Once all peeled, return to fridge again for a few minutes. The hard part is over!Take out the cups and drop a lil spoon of Nutella in the base, and cover with cheesecake mix, and smooth out the mixture. Repeat for all cups, and then refrigerate again for an hour.Enjoy!

Nutrition Information:

covered percent of daily need