My sweet tooth (teeth?) have been working overtime lately and the result is another delicious variation on Real Food Cheesecake Parfaits and Peanut Butter Cheesecake Desserts. Here’s a shocker…it’s chocolate! The good news is it’s just as quick, simple, and tasty as the other cheesecake desserts.
Real Food No Cook Whipped Chocolate Cheesecake Cups
Serves 6-10, depending upon serving size
What you’ll need:
- 8 ounces cream cheese
- 3 tablespoons baking cocoa
- 1/2 cup honey
- 1 teaspoon homemade vanilla extract
- 1 pint heavy cream
- Fresh fruit or homemade fruit preserves for layering, if you want them
What to do:
Beat the cream cheese with an electric mixer until light and fluffy. Add the cocoa powder, vanilla, and honey and mix well to combine. The mixture will be runny. With the mixer running on medium speed, slowly add the cream until it is all incorporated. Then turn the mixer up to high speed and beat the mixture until stiff peaks form. Spoon the cheesecake into dessert cups, make parfaits, or fill your freezer pop molds.
This goes together so quickly and easily that I suspect it will become a favorite go-to dessert for warm-weather suppers. Layered as a parfait in a jelly jar with a lid, these delicious delights are picnic portable in a cooler. I like it served as a mousse in cute little custard cups (Mine are from a thrift store, but they’re similar to these). However you plan to serve them, keep them cold in the refrigerator or a cooler until you’re ready to eat them.
If you enjoy healthy recipes, please join the Healthy Living Link Party that opens each Wednesday evening at 8:00 Eastern time! There are always lots of great tips and recipes for your healthy lifestyle.
Update: Here are the other (mostly) real food no cook cheesecake dessert flavors you might want to try.
This post was shared at The Homemaking Party (5/17/16), The Art of Home-Making Mondays #105, Inspire Me Monday #82, Happiness is Homemade #121, Home Matters Linky Party #86, The Pretty Pintastic Party #105 and What’s For Dinner? Sunday #44.
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