2. Listen to your mom when she tells you to go to the doctors office.
3. Easy as pie, my butt. Whoever said that has not baked pie.
4. I need to keep more cheesecake bites it my freezer at ALL times.
These chocolate covered lemon cheesecake bites are a hybrid of cheesecake and Reese’s peanut butter cups minus the peanut butter.
Chocolate Covered Lemon Cheesecake Bites
(Makes 12 cups)
8 ounces cream cheese, at room temperature
2 – 4 tbsp granulated sugar (depending how sweet you like it)
Zest & juice of 1 lemon
½ cup chocolate chips
1 tbsp coconut oil
In a medium sized bowl, beat the cream cheese and sugar until creamy. Add in the lemon zest and juice until well combined. Keep the cheesecake mixture in the fridge.
Melt the chocolate chips and coconut oil in the microwave for 2 minutes. Coat the bottom & sides of 12 small muffin liners with the melted chocolate and let it sit in freezer for 5 minutes. Next scoop 1 tbsp of the cheesecake into each of the muffin liners and cover the cheesecake with more melted chocolate.
Place the cheesecake bites in the freezer for an hour to set before serving. Prior to eating, let the cheesecake bites sit at room temperature for 5 minutes. Enjoy!
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S’mores is one of my favorite summertime desserts. I love having bonfires with my friends at midnight and telling embarrassing stories of each other while munching on gooey marshmallow and chocolate goodness.
Luckily for you, I have created an easier and less messy way of eating S’mores that you can enjoy anytime of day and anytime in the year.
S’mores Creme Cup
(Makes 18 mini cups)
180g S’mores flavored Oreos (11)
75g unsalted butter, melted
1/2 cup full fat coconut milk (130g)
65g of chocolate chips
In a blender, blend the oreos until it becomes a moldable powder. The cream in the oreos should help the biscuit layer bind together. Next add in the melted butter and pulse until well combined.
Scoop the oreo crust into a lined muffin pan. Make sure you cover the base and all of the sides of the liner. I used a mini muffin pan and made 18 cups.
In a small skillet at medium heat, whisk the full fat milk and chocolate chips together until a thick chocolate paste is formed. Pour the chocolate sauce into each of the oreo crusts and set aside.
Cut the marshmallows in half and place the marshmallow cut side down on top of each cup.
Broil the creme cups for 2-4 minutes at 350℉ (180℃) or until marshmallows are puffed and lightly toasted on top.
Keep the S’mores Creme Cups in the fridge for 2 hours until the chocolate cream is set. The cups should easily pop out of the muffin liners. Enjoy!
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