How many different flavor combos can we stuff into a dark chocolate cup? I’m excited (and a little scared) to find out.
First it was just a splash of orange zest. But I wanted to make a thicker filling, so this batch got vanilla bean paste for specks and flavor and some crushed raspberries.
Raspberries and dark chocolate are one of my favorite combinations – ever. I think I liked this batch even better than the originals! And now since berry season is over, I’m already brainstorming fall and winter versions I can try now that apples are back and citrus is coming around again.
These are still incredibly easy to make and you only need a few ingredients and about 10 minutes. This is the only bad thing about them: they’re so quick and simple to make that it’s super easy to justify needing a treat.
But the best thing about them? They’re also portion controlled since you’re making them in muffin liners. Problem solved.
If you’re not a fan of raspberries and chocolate together (I don’t understand it, but I know you’re out there), toss in some blueberries or chopped strawberries instead.
Melt it, mix it, fill it, chill it, and you’re done!
Raspberry Cheesecake Yogurt Cups
Makes: 8 – 12 cups
- 1 cup dark chocolate morsels
- 6 oz. plain greek yogurt
- 2 Tbsp cream cheese, softened to room temperature
- 2 Tbsp fresh raspberries
- 1/4 tsp vanilla
- Pour 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.
- 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, mix the greek yogurt and cream cheese together until the mixture is fairly smooth. If you want to get rid of all the little pockets of cream cheese, you can beat the mixture together. Stir in the raspberries and vanilla.
- 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.
- Drizzle another layer of 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.
If you’re here from seeing me on the Dr. Oz show today, thank you so much for visiting! Since all of my recipes on the show were no bake (and we talked about my original cheesecake yogurt cups) I wanted to do a new flavor today to give you another idea on how you can make these cups with your favorite flavors. *Also, while the recipes featured on the Dr. Oz show were gluten free, not all the recipes on my blog will be. I do cook gluten free quite often, but there are definitely non-gf recipes here, too.
Looking for the recipes featured on the show? Here they are!
And don’t forget! I’m going to be hosting a Twitter Party tonight at 8 pm EST with Stonyfield and FoodCorps – we’ve got some great prizes. Hope to see you there!