Recipe // Chocolate Cheesecake Cups with Strawberry Sauce
A little while back I shared a recipe for
, which are super easy to make
no bake. And they look awesome. Easy and awesome looking. It doesn't get better. In the comments, my friend
said that she loved the idea for them but doesn't like pumpkin. So I suggested a chocolate version with some sort of yummy berry sauce. And so Britt, here is your chocolate version.
This is a rich, decedent tasting cheesecake, which like the
, is no bake (minus the strawberry sauce). It looks like you spent hours putting together dessert but you didn't. It's just that awesome. It's also the perfect dessert for a small dinner party because you can give everyone individual desserts.
1/2 sleeve of graham crackers, broken into pieces (about 4 whole crackers)
3 Tbsp butter, melted
2 Tbsp packed brown sugar
1 cup semi-sweet chocolate chips, melted
8oz cream cheese, softened
1/2 tsp vanilla
1/2 cup granulated sugar
1 tub cool whip, thawed
(you may want to use a little more)
2 cups frozen strawberries, thawed
1/4-1/2 cup sugar
(depends on your preference)
1/4 cup water
2 Tbsp fresh squeezed lemon or orange juice
1 Tbsp cornstarch
Prepare the crust.
In a food processor, pulse crushed graham crackers into fine crumbs. Add melted butter and brown sugar until combined.
2. Divide the graham cracker mixture evenly into four glasses. Press the mixture firmly into the bottoms of the glasses to make a crust. Place in the fridge while you prepare the filling.
Prepare the chocolate cheesecake.
Place the chocolate chips in a microwave safe bowl and cook in microwave in one minute increments, stirring in between each one until smooth and melted.
4. In the bowl of an electric mixer, beat cream cheese until smooth. Add in melted chocolate, vanilla, and sugar and beat until combined and creamy.
5. Fold in half the container of cool whip until no streaks remain.
6. Remove the glasses from the fridge to assemble. Spoon a layer of the chocolate mixture on top of the crust followed by a layer of cool whip. Repeat until glasses are full, ending on a chocolate layer. Top with a dollop of cool whip.
7. Place the glasses in the fridge to chill. Chill for at least one hour, uncovered. If chilling for more than an hour, loosely cover with plastic wrap. They may be prepared up to 12 hours prior to serving.
Prepare the strawberry sauce.
Towards the end of chill time, prepare the strawberry sauce. In a small saucepan, place all ingredients and cook on medium-high heat until you reach a boil. Let boil for 20-30 minutes until sauce is thickened and is strawberry-y.
9. Before serving, put a bit of the strawberry sauce on top of each cheesecake cup.