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Chocolate Cheesecake Cups
Small no-bake cheesecakes: a thin dark chocolate shell filled with vanilla cream cheese and topped with biscuit crumbs. The flexible Mini Football Mould lets you coat each cavity with chocolate and peel it away cleanly once the filling has set.
- Total time
- 73 min
- Prep
- 20 min
- Cook
- 3 min
- Rest
- 50 min
+ Tupperware MicroCook Pitcher, Tupperware Speedy Chef, Tupperware Turbo Chopper
Ingredients
Method
Break the chocolate into the Tupperware MicroCook Pitcher 1 l and melt it for about 2 minutes 30 seconds at 360 W. Leave for 2 minutes, then stir with a silicone spatula; if lumps remain, heat again in 30-second bursts at 360 W.
Let the chocolate cool for 5 minutes. Set the Mini Football Mould on a flat, rigid surface such as the lid of a large container and share the chocolate between the cavities.
With a silicone brush, spread the chocolate up the sides of each cavity, turn the mould half a turn and brush again so there are no thin spots. Chill the mould in the fridge for 15 minutes.
In a 2 l jug, whisk the cream cheese, sugar and vanilla together. Whip the cold cream in the Speedy Chef, then fold it gently into the cheese mixture.
Fill the chocolate-lined cavities with the cream, press it down lightly with a spoon and cover with the biscuits crushed in the TurboMAX.
Freeze for about 30 minutes, then ease the cheesecakes out of the mould carefully.
