Mexican Chocolate Mini Cheesecakes


Remember when I made Mexican chocolate bark back in the day? I got the idea to recreate a Mexican chocolate {basically cayenne + cinnamon} recipe as cheesecake. A quick Google search gave me a few recipe options but I liked this one best.

I eliminated the crust and used a cupcake tin, so I ended up with gluten-free cheesecake bites! But what I’m most proud of is figuring out that you can replace whipping cream with an equal amount of plain Greek yogurt to make the recipe healthier. That means Chobani will be getting even more business from me 🙂

——–

Make 12 cupcake-sized cheesecakes.

  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup plain Greek yogurt
  • 12 oz ( 1 1/2 packages) cream cheese, softened
  • 1/4 cup sugar
  • 1/16 teaspoon cayenne pepper, if desired, adjust to taste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 1/2 eggs

Heat oven to 350 degrees. Butter a cupcake tin.

In saucepan, boil 2 cups of water over medium. Place a heatproof bowl on top and drop in chocolate chips. Melt, stirring occasionally. Remove from heat and add in Greek yogurt.

In large bowl, beat cream cheese, sugar, cayenne pepper, 1/4 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture.

Pour into cupcake tin, leaving room at the top for cheesecake to rise slightly. Sprinkle remaining cinnamon and a dash or two of cayenne pepper over top.

Bake at 350 degrees for 12-15 until the edges are set but the center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven, run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight.

I’m obsessed! They’re incredibly rich, so I usually eat just half of one at a time.

I’m also loving the interesting combination of chocolate and spiciness- I keep seeing it everywhere. The other day, I read that some celebrity spreads sriracha on her chocolate bars! And Locopops sells Mexican chocolate popsicles and Videri Chocolate Factory sells a chocolate bar with pink peppercorns in it.

Any other Mexican chocolate recipes that you love? What other flavor combinations are you a fan of?

We all know I love salted caramel!

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