Leave those peanut butter cups you made at home alone. There is a new small sweet that is taking over the desert world. These chocolate cheesecake cups don't need to be baked.
INGREDIENTS
– 4 ounces (½ of an 8-ounce package) cream cheese, at room temperature – 2 Tablespoons sugar– 1/2 teaspoon vanilla extract – 1 teaspoon fresh lemon juice – 1/2 teaspoon freshly grated lemon zest – 2 1/2 cups semisweet or dark chocolate chips – 2 teaspoons vegetable oil – 2 Tablespoons large flake sea salt
INSTRUCTIONS
Cream cheese, sugar, vanilla extract, lemon juice, and zest should be well blended in a bowl. Keep the mixture in a piping bag in the fridge.
Step 1
Mix vegetable oil and chocolate chips in a microwave-safe bowl. Make chocolate smooth by stirring every 30 seconds in the microwave. Use a double boiler to melt chocolate and oil.
Step 2
Line mini muffin tins with paper candy cups. Refrigerate for 15 minutes after spooning 1 teaspoon of melted chocolate into each cup and flattening the pan on the counter.
Step 3
Remove the cheesecake pan and mixture from the fridge. Pipe cheesecake in each cup and top with 1–2 tablespoons melted chocolate.
Step 4
Refrigerate the pan for 20 minutes after sprinkling each cup with sea salt to firm the chocolate. Store cups in an airtight jar in the fridge until serving.