So…I don’t know what to say about these.
For two weeks, I didn’t think they would happen. I failed every time I tried to make them. And for the past two weeks, I’ve been a little mad every time I looked at these pictures because they took me so long to finally get right.
I tried filling these cups with frozen yogurt. Fail. But I know what I did wrong, so that will be happening. Soon.
Then I tried the first batch of cheesecake filling. Fail #2. Ditto above.
One more batch of cheesecake filling. Fail #3. Have no idea what went wrong! I was sure those would make it.
I was about to give up, eat the melted chocolate on its own and use the yogurt in my breakfast. Again.
Seriously. It’s melted chocolate and a filling. How hard can this be?
But finally. Four tries, a little tweaking, and a little bit of patience, and they’re finally here.
The filling isn’t like a real slice of cheesecake, but the flavor is there. I couldn’t figure out how to get the fluffy texture without baking a whole cheesecake, cutting out rounds, and putting those in the chocolate cups. And after already having 3 failures in the span of 2 days, I wasn’t about to bake an entire cheesecake just to see if it worked.
But…I may just try that for the next batch.
Cheesecake Yogurt Chocolate Cups
Makes: 8 cups or 12-16 mini cups
- 2 cups semisweet chocolate chips
- 2/3 cup low fat cream cheese, softened
- 1/4 cup powdered sugar
- 1/3 cup plain greek yogurt
- 1/2 tsp fresh orange zest
- Pour 1 and 1/2 cups of the chocolate chips into a glass bowl and either heat over a pan of simmering water or melt in the microwave for 2 minutes, stopping to stir every 30 seconds, until the chocolate is smooth and completely melted.
- Stir in the last 1/2 cup of the chocolate chips and mix together until all the chocolate is smooth and glossy.
- Drop a spoonful of the melted chocolate into 8 cupcake liners. Use a spoon to spread the chocolate into an even layer and bring the chocolate up the sides of the liners to help keep the filling in the cup.
- Put the chocolate cups in the fridge while you mix the filling.
- In a medium bowl, beat the cream cheese with a 1/4 cup of the powdered sugar. Taste. If you want it a little sweeter, add some more powdered sugar and mix until there are no more lumps.
- Mix the greek yogurt and orange zest into the cream cheese mixture.
- Once the chocolate cups have set, take them out of the fridge and drop a spoonful of the cream cheese filling into each one. Spread the filling into an even layer.
- Place the cups back in the fridge for about 5 minutes to let the cheesecake filling firm up a little bit.
- Take the cups back out, stir the rest of your melted chocolate (reheat for a few seconds if you need to), and drizzle the melted chocolate over the top of the cheesecake filling. Gently spread the chocolate over the filling, then put the cups back in the fridge for 5-10 minutes until the chocolate has hardened.
- Remove from liners and serve.