Chocolate Cheesecake Cups with raspberry sauce is the perfect dessert for Valentine's Day. It's decadent and delicious!Useful Kitchen Tools:Silicone cupcake cups Mini sizehttp://amzn.to/1QqMsHgSilicone cupcake liners Regular sizehttp://amzn.to/23rNfPxWilton 16 inch piping bagshttp://amzn.to/1OkGAyMWilton Decorating Tip 1Ghttp://amzn.to/1N9NenhLarge Cake Decorating Tip Couplerhttp://amzn.to/1OkHon2Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Instagram: http://instagram.com/RockinRobinCooksThese little desserts are actually easy to make and will make you look like a professional! Feel free to use milk or dark chocolate for the cups and the hearts. The filling is easy as it is a no bake cheesecake filling. The raspberry sauce is fresh as we use fresh raspberries to make a quick sauce.Truly delicious!Chocolate Cheesecake Cup RecipeCheesecake fillingIngredients:8 oz. cream cheese, softened1 cup organic heavy whipping cream3 Tbsp plus 2 tsp. sugar3 tsp. fresh lemon juicezest of 1 organic lemon1 1/2 tsp. vanilla extractRaspberry SauceIngredients:12 oz. raspberries, 6 Tbsp. sugar2 tsp. fresh lemon juiceChocolate cups and decorationsIngredients:12 oz of milk or dark chocolate chips for the cups4 oz. of chocolate chips for heart decorationsDirections:Melt the chocolate chips in a microwave safe bowl on high for 20 seconds increments. Stir after each 20 seconds and stop once all the chips have melted into the chocolate and it is smooth and creamy.It works best if the silicone cups are in a mini cupcake pan to give them some support. Using a spoon, place a little chocolate into each silicone cup spreading the chocolate up the sides of the cups.Once the all the cups are filled place them in the freezer for quick chilling or in the refrigerator.Make the raspberry sauce next. In a sauce pan over medium low heat, add the raspberries, sugar and lemon juice. Cook stirring frequently for 10 to 12 minutes. Once the sauce is done, turn off the heat and cool for 5 minutes.Pour the raspberry sauce through a strainer to remove the seeds. Let the sauce cool before serving.Now make the cheesecake filling by placing the cream cheese, sugar, vanilla, lemon juice and zest into a mixing bowl and beat until combined with a paddle attachment. Scrape down the sides of the bowl. Add the heavy cream and continue to beat until the mixture thickens. Here is how to make the chocolate heart decorations for the top of the cups. Melt the 4 oz of chocolate as we did above for the cups and let it cool for 5 minutes or so.Place the melted chocolate in a ziploc bag and snip off a tiny corner of the bag.Pipe out little hearts or other decorations onto parchment paper and freeze. The hearts will come off the parchment paper easily once cooled.Store the hearts in tupperware containers in the freezer for later use.Now you are ready to put the cups together. Take the cups out of the freezer or refrigerator and remove the silicone cups from the chocolate carefully.Once all the cups are out of the silicone, place the cream cheese filling in a piping bag and fill the cups with filling.Place some raspberry filling on top of the cup and garnish with a couple of fresh raspberries and a chocolate heart.Enjoy!Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: https://youtu.be/pkW7mVc5Ki8Music by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcodeMusic: www.bensound.com Song "Sunny"Music: http://www.bensound.com/royalty-free-music#RockinRobinCooks#chocolatecheesecake
