Name: No-bake Chocolate Cheesecake Cups recipe by Meghashree Sharma at BetterButter
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4
Ingredients: Cream cheese 4 ounces; Caster sugar 2tbsp; ½tsp vanilla essence; 1tsp fresh lemon juices; ½tsp freshly grated lemon zest; 2 1/2 cups semisweet or dark chocolate chips (I have used both); 2 teaspoons vegetable oil; 2 tablespoons large flake sea salt (optional)

Ingredients Serving: 4

Cream cheese 4 ounces
Caster sugar 2tbsp
½tsp vanilla essence
1tsp fresh lemon juices
½tsp freshly grated lemon zest
2 1/2 cups semisweet or dark chocolate chips (I have used both)
2 teaspoons vegetable oil
2 tablespoons large flake sea salt (optional)

Instructions

In a bowl, whip together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined.
Transfer the mixture to a piping bag and refrigerate for few minutes.
Combine the chocolate chips or chopped chocolate and vegetable oil in a microwave-safe bowl.
Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
Line the mini muffin pan with the paper candy cups.
One can also use mini cupcakes silicone moulds to make the chocolate cups.
Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
Remove the pan and the cheesecake mixture from the fridge.
Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate.
Sprinkle the tops of each cup with sea salt (optional) then return the pan to the fridge for 20 minutes until the chocolate has fully hardened.
If not serving immediately, store the cups in an airtight container in the fridge.
Yields 24 cups

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