Chocolate Cheesecake Football Shooters
Chocolate Cheesecake Football Shooters might be a good recipe to expand your beverage recipe box. One portion of this dish contains approximately 3g of protein, 21g of fat, and a total of 373 calories. This recipe serves 6 and costs 54 cents per serving. Head to the store and pick up chocolate chips, oz, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours. 83 people were glad they tried this recipe. It will be a hit at your The Super Bowl event. It is brought to you by The First Year Blog. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. If you like this recipe, take a look at these similar recipes: White Chocolate Champagne Cheesecake Shooters, Cherry Cheesecake Shooters, and Leprechaun Cheesecake Shooters.
Servings: 6
Preparation duration: 120 minutes
Ingredients:
12 oz chocolate chips
graham crackers, 2 sleeves, crushed
1/2 cup heavy cream
1 package, 8 oz, cream cheese, softened
Equipment:
hand mixer
mixing bowl
rolling pin
ziploc bags
sauce pan
frying pan
plastic wrap
aluminum foil
Cooking instruction summary:
In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low.Once melted, remove the pan from the heat and allow it to cool on the counter for 15 minutes.Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Refrigerate for 20 minutes.Crush the graham crackers. I like to break them up and put them inside 2 ziploc bags (to ensure the crumbs dont get out) and use my rolling pin to crush them. Once crushed, add 2 tbsp of graham cracker crumbs to each glass.Transfer a little bit of the cheesecake mixture to a piping bag and pipe the cheesecake into each glass. Refill the pipping bag as needed. *You could just spoon the cheesecake into the glasses, but I think piping it makes the filling like a little fancier.If you plan to serve them later, refrigerate and be sure to cover the glasses with plastic wrap or tin foil.Before serving, top each shooter with a peanut butter stuffed chocolate football.
Step by step:
1. In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low.Once melted, remove the pan from the heat and allow it to cool on the counter for 15 minutes.Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Refrigerate for 20 minutes.Crush the graham crackers. I like to break them up and put them inside 2 ziploc bags (to ensure the crumbs dont get out) and use my rolling pin to crush them. Once crushed, add 2 tbsp of graham cracker crumbs to each glass.
2. Transfer a little bit of the cheesecake mixture to a piping bag and pipe the cheesecake into each glass. Refill the pipping bag as needed. *You could just spoon the cheesecake into the glasses, but I think piping it makes the filling like a little fancier.If you plan to serve them later, refrigerate and be sure to cover the glasses with plastic wrap or tin foil.Before serving, top each shooter with a peanut butter stuffed chocolate football.
Nutrition Information:
covered percent of daily need
