Imagine sinking your fork into a creamy, chocolatey dessert that's not only incredibly delicious but also guilt-free! These Black Bottom Cheesecake Cups are the ultimate game-changer for dessert lovers watching their waistline. With a rich chocolate graham cracker base, a silky smooth cheesecake filling, and a surprise burst of chocolate chips, these individual treats are about to become your new obsession. Get ready to wow your taste buds and impress your friends with this show-stopping dessert that proves healthy can be absolutely heavenly!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/2 cup low-fat cream cheese
- 1/2 cup low-fat sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, lightly spraying them with non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs, cocoa powder, and 1/4 cup sugar. Mix thoroughly until well blended.
- Add 3 tablespoons of melted butter to the crumb mixture and stir until the mixture resembles wet sand and can hold its shape when pressed.
- Divide the chocolate crumb mixture evenly among the muffin cups, pressing firmly into the bottom of each liner to create a compact base.
- In a separate large mixing bowl, beat the low-fat cream cheese and sour cream together until smooth and creamy.
- Gradually add 1/2 cup granulated sugar and vanilla extract to the cream cheese mixture, mixing until fully incorporated.
- Add eggs one at a time, beating well after each addition to ensure a smooth consistency.
- Sprinkle semisweet chocolate chips evenly over the graham cracker bases in the muffin cups.
- Pour the cheesecake batter carefully over the chocolate chips, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the cheesecake centers are just set and slightly jiggly.
- Remove from oven and let cool in the muffin tin for 30 minutes at room temperature.
- Refrigerate the cheesecake cups for at least 2 hours before serving to allow them to set completely.
- Before serving, garnish with additional chocolate chips or a light dusting of cocoa powder if desired.
Tips
- Make sure all your ingredients are at room temperature before mixing to ensure a smooth, lump-free cheesecake batter.
- Don't overmix the cheesecake filling - this can lead to cracking and a dense texture.
- Use a light hand when pressing the chocolate crumb base into the muffin liners to keep it compact but not too dense.
- For perfectly clean edges, use a paper liner and lightly spray it with non-stick cooking spray.
- The cheesecake cups are done when the center is slightly jiggly - they'll set completely during cooling.
- Always chill the cheesecake cups for at least 2 hours to achieve the perfect texture and flavor melding.
- For an extra touch of elegance, garnish with a light dusting of cocoa powder or a sprinkle of chocolate chips just before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 5g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 55mg
