Menu Enter a recipe name, ingredient, keyword...

Chilly Chocolate Cheesecake Cups!

By

Servings: 12 Individual Cheesecake Cups
Calories: 155 Per Cup
Weight Watchers Points Plus Value: 5 Per Serving

Google Ads
Rate this recipe 4/5 (1 Votes)
Chilly Chocolate Cheesecake Cups! 0 Picture

Ingredients

  • 12 Oreo Cookies (You could also use reduced fat Oreo’s, or chocolate wafers!)
  • 1 (8-oz) Package Low-Fat Cream Cheese, Softened
  • 1 (8oz) Container Light Cool Whip (Chocolate cool whip also works great if you can find it!)
  • 1/4 cup Cocoa Powder (I used Dark Chocolate Cocoa Powder)
  • 1/2 cup Splenda (or other low calorie sweetener of choice~to taste)
  • 2 tbs Light Hershey’s Syrup (OR 2 tbs milk, to help thin out filling)

Details

Servings 12
Adapted from dashingdish.com

Preparation

Step 1

1. Begin by lining a (12 cup) muffin tin with foil cupcake liners. Bring cream cheese and Cool Whip to room temperature.

2. Collect your cookies!

3. In the bowl of your electric mixer, (or with a hand mixer), beat the cream cheese until smooth. Add the sweetener and cocoa powder and beat until light and fluffy. Scrape down the sides of the bowl and beat in the Hershey’s syrup (or milk).
4. Gradually fold or beat the whipped cream into the cream cheese mixture until everything is well combined.

5. Drop 1 Oreo cookie into each cupcake liner.

6. Spoon cheesecake filling into a large ziplock bag, cut the tip off a corner of the bag, and squeeze filling down to the cut corner.

7. Squeeze just enough filling into each cupcake liner so filling is equally divided between the 12 cups.

*Be careful not to drop any filling to any hopeful puppies! It’s very chocolatey!!!*

8. With a spoon, press filling down, smoothing it out evenly in the cupcake liner.


9. Top with hearts, sprinkles, or topping of choice if desired!

10. Cover muffin tin with foil and pop it into the freezer to chill for 4 hours or overnight. The filling firms up perfectly, while remaining smooth and creamy! (They won’t become frozen!)

Serve Chilly!

Enjoy with someone you Love!

Note: Once they firmed up, I transfered the leftovers to an airtight container and stored in the freezer ~ perfect for when you need a quick chocolate fix!

Review this recipe