These Rocky-Road Cheesecake Cups are a delightful individual dessert that combines the creamy richness of chocolate cheesecake with the nostalgic flavors of rocky road ice cream. Each cup features a crunchy chocolate wafer crust, a dense and fudgy chocolate filling, and is studded with miniature marshmallows and chopped almonds for texture. They are perfect for potlucks, holiday parties, or as a special treat for dinner guests. Because they are baked in muffin tins, they are easy to serve and portion out without the hassle of slicing a large cake. The combination of sweet, rich chocolate and toasted nuts makes this an indulgent yet manageable dessert to prepare at home.
Rocky-Road Cheesecake Cups
Description
These Rocky-Road Cheesecake Cups are a delightful individual dessert that combines the creamy richness of chocolate cheesecake with the nostalgic flavors of rocky road ice cream. Each cup features a crunchy chocolate wafer crust, a dense and fudgy chocolate filling, and is studded with miniature marshmallows and chopped almonds for texture. They are perfect for potlucks, holiday parties, or as a special treat for dinner guests. Because they are baked in muffin tins, they are easy to serve and portion out without the hassle of slicing a large cake. The combination of sweet, rich chocolate and toasted nuts makes this an indulgent yet manageable dessert to prepare at home.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bowl, combine chocolate wafer crumbs, melted butter, and 1 tablespoon sugar.
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Press the crumb mixture evenly onto the bottoms and sides of 14 (2-1/2 to 3-inch) muffin cups or 6-ounce custard cups.
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Place the cups in the refrigerator to set while preparing the filling.
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In a large bowl, beat cream cheese until soft and smooth.
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Blend in 1/3 cup sugar, cocoa powder, eggs, sour cream, and vanilla extract until well combined.
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Fold in the miniature marshmallows and chopped almonds.
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Spoon the filling mixture into the prepared crumb-lined cups.
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Bake in the preheated oven for 20 to 22 minutes, or until the centers are set.
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Remove from oven and allow to cool completely at room temperature.
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Run a small spatula around the edge of each cheesecake to loosen before serving.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 187.2kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 6.2g31%
- Cholesterol 0.0mg0%
- Sodium 8.2mg1%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 3.8g16%
- Sugars 15.8g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure cream cheese and eggs are at room temperature before mixing to prevent lumps.
These cheesecake cups can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap.
To make ahead, assemble the crusts and filling, cover, and refrigerate for up to 24 hours before baking.
If you prefer a crunchier texture, toast the almonds lightly before chopping and folding them into the batter.
For a dairy-free variation, use vegan butter, vegan cream cheese, and dairy-free marshmallows and sour cream.
