Chocolate Cheesecake Pots
We just love making these lil’ darlings! Like a good cheesecake, they are rich and chocolatey but the whip cream keeps them light and fluffy. And with very little baking time these cheesecake pots are a breeze to make! With or without a hat ;) Stuff you’ll need: 8 little oven-safe jars (we light using mason jars) Cookie sheet standmixer / egg beaters Spatulas Bowls Measuring cups and spoons Stainless steel heatproof bowl pot 1 1/4 cups of chocolate cookie crumbs 1 block of cream cheese 1/4 cup of melted butter 1/4 cup light brown sugar 1/2 cup of icing sugar 1 1/2 cups of semi-sweet chocolate chips 1 cup of heavy whipping cream
Preheat your oven to 350 degrees
Add your chocolate chips to a large bowl or the bowl of your stand mixer
Pour your whipping cream into a heavy bottomed pot and put pot on the stove. On medium heat high bring the cream to a boil, stirring frequently.
Pour your hot whipping cream over your chocolate chips and stir with your spatula, melting the chocolate. Set the bowl in your fridge to cool down.
Meanwhile, add your melted butter and brown sugar to your cookie crumbs.
Mix together until it resembles coarse crumbs.
Spoon the mixture into your oven-safe jars, filling jars 1/3 of the way up. Press down lightly with the back of your spoon making a nice even layer.
Place jars on a cookie sheet and bake for 10 minutes. Allow to cool.
Pull cooled whipped cream from the fridge and using your stand mixer or egg beaters, whip until light and fluffy.
Put whipped cream into a bowl and set aside.
In a large bowl or the bowl of your stand mixer add your cream cheese and icing sugar. Beat until light and fluffy.
Gently fold in your chocolatey whipped cream mixture into your icing sugar. Stirring until it’s completely incorporated.
13. Fill jars all the way up with your cheesecake mixture and sprinkle with remaining cookie crumbs. 14. Eat while grinning like a bobcat.