These chocolate cheese snacks are easy to take along—bake them in individual disposable holders so they’re neat and easy to transport. I tried three different cheesecake recipes to find the one that works best—and once again, Malky Vorhand’s won hands down.
Cheese Cake Mixture:
- 1 container whipped cream cheese
- 1 container sour cream
- 3/4 cup sugar
- 3/4 cup farmer cheese
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup milk
- 4 large eggs
- 1 3/4 cup sugar
- 1/2 cup cocoa
- 1 cup oil
- 3/4 cup potato starch
Preheat oven to 350°F. Prepare a muffin tray with liners.
Prepare chocolate mixture. In a medium bowl, combine the eggs, sugar, cocoa, oil, and potato starch. Freeze for at
least one hour or until firm.
Meanwhile, prepare cheesecake mixture. In a large bowl, combine the cream cheese, sour cream, sugar, farmer cheese, eggs, vanilla, and milk.
When chocolate is frozen, cut chocolate into chunks and firmly press into the bottom of each muffin liner. Pour cheesecake mixture over each chocolate base. Scatter additional chocolate chunks on top of cheese.
Bake for 40-45 minutes.
Note: There are many options available for individual-sized, disposable ramekins or muffin holders.