Chocolate-Cookie Cheesecake Cups
This cheesecake-cookie concoction on the dessert buffet will be gobbled up happily by your guests.
- Yield: Makes 42
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Winter 2004
- 8 ounces chocolate wafers, finely ground in a food processor
- 1 cup plus 3 tablespoons sugar
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 1/2 pounds cream cheese (not whipped), room temperature
- 3 tablespoons fresh lemon juice
- 3/4 cup heavy cream
- 12 cream-filled chocolate cookies, broken into quarters
Line 42 mini muffin-tin cups with plastic wrap, pressing plastic into each cup. Combine ground chocolate wafers with 3 tablespoons sugar in a medium bowl. Add melted butter; stir to combine. Press about 1 tablespoon mixture on bottom and up sides of each cup. Freeze crusts until firm, about 30 minutes.
Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high until smooth. Beat in lemon juice and remaining sugar until creamy. Whisk cream in another bowl until soft peaks form. Fold whipped cream into cream-cheese mixture.
Fill each muffin cup halfway full with cream and cream-cheese mixture; stand a quarter-size piece of a cream-filled chocolate cookie in the middle of each cup, and fill with remaining cream and cream-cheese mixture, mounding over cookie. Freeze 30 minutes. Transfer to the refrigerator, and chill until firm, at least 1 hour. Just before serving use plastic wrap to pull each dessert out of muffin cups.