Black Bottom Cheesecake Cups
Indulge in the decadent delight of Black Bottom Cheesecake Cups, a dessert that perfectly combines rich chocolate and velvety cheesecake in individual servings. These handheld treats feature a luscious layer of fudgy cocoa batter topped with a creamy, tangy cheesecake filling studded with mini chocolate chips. Baked to perfection and chilled for a delightful texture, they’re the ultimate fusion of flavors and textures. Easy to make with simple ingredients like cream cheese, cocoa powder, and powdered sugar, these cheesecake cups are ideal for parties, potlucks, or an everyday sweet craving. Ready in under an hour, they’re as impressive as they are irresistible—perfect for any dessert lover seeking bite-sized bliss!
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Recipe Information
Ingredients
- 0.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups water
- 2 tablespoons vegetable oil
- 1 teaspoons white vinegar
- 1 teaspoons vanilla extract
- 8 ounces cream cheese (softened)
- 1 large egg
- 0.5 cups powdered sugar
- 0.5 cups mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients and whisk until a smooth batter forms. Set aside.
In a separate bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth.
Add the egg, powdered sugar, and vanilla extract to the cream cheese and beat until fully combined and creamy.
Gently fold the mini chocolate chips into the cream cheese mixture.
Spoon about 1 tablespoon of the chocolate batter into the bottom of each muffin cup, spreading it out slightly to create an even layer.
Top each chocolate layer with a generous spoonful of the cheesecake mixture, filling each muffin cup almost to the top.
Bake in the preheated oven for 22-25 minutes, or until the cheesecake layer is set and slightly golden.
Remove the muffin tin from the oven and let the cups cool completely in the pan. Then, transfer them to the refrigerator to chill for at least 1 hour.
Serve chilled and enjoy your Black Bottom Cheesecake Cups!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 21.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
