Ingredients
Scale
- 1 cup chocolate sandwich cookies, crushed (about 12 cookies)
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips, melted
- Pinch of salt
For those days when you realize you’re out of something, don’t stress. You can swap the chocolate sandwich cookies for graham crackers or any crunchy cookie you have on hand. If you prefer a less rich chocolate taste, you can reduce the cocoa powder slightly. Remember, home cooking is about making it work with what you have!
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a small bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until the crumbs are well-coated.
- Spoon the cookie mixture evenly into the bottom of the muffin liners and press down firmly to form a crust. Bake for 5 minutes, then let cool.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, vanilla extract, and cocoa powder, mixing until fully incorporated.
- Fold in the heavy cream gradually, ensuring the mixture stays smooth and fluffy.
- Gently fold in the melted chocolate chips and a pinch of salt.
- Spoon the cheesecake mixture over the cooled crusts, smoothing the tops with a spatula.
- Chill in the refrigerator for at least 2 hours, or until set. For best results, let them sit overnight.
Pro tip: If you’re making these with kids, let them help with the cookie crushing. It’s a fun, slightly messy way to get them involved and excited about cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chocolate Fudge Cheesecake Cups, recipe, cooking, food
