It is helthier than Nutella and oh-so-creamy. You can prepare a lot of it ahead and store it in an airtight container in the refridgerator.

Basically, you can choose any kind of chocolate for this cream, but I like dark chocolate the most, because it contains a lot of cocoa and has the strongest taste.

If you are a chocolate-lover, you should just grab the following two ingredients and make yourself some happiness topping.

Chocolate Cream Cheese

150 g (5 oz.) cream cheese
50 g (1 2/3 oz.) dark chocolate

Chop the chocolate and microwave in a bowl until it melts, heating for not longer than 30 seconds at a time. You can also use the water bath method to melt the chocolate.

Mix chocolate and cream cheese until well-combined.

Let the topping cool in the fridge for about 30 minutes, so it gets a little firmer.

Spread on bread, cupcakes, cake and the like.

Enjoy!

What I love about this recipe is how easy you get a good amount of these cuties. You just mic up the ingredients and bake the mass – can’t be easier!

There is a round shortbread cookie at the bottom of each paper wrapper I put inside before baking. I had to push it down to the bottom so hard, the cookie broke – but in this way you can put more cheesecake mass into the molds. So don’t worry if the bottoms break, the cakes will be fine.

Mini Cheesecakes
(makes about 30 cakes in muffin molds)

600 g (20 oz.) cream cheese
200 g (7 oz.) sour cream
200 g (1 cup – 1 tbsp.) sugar
3 eggs
1 tsp vanilla extract
1 pckt. vanilla pudding powder (or 2 tbsp. flour)

30 round shortbread cookies

Preheat oven to 180°C (350°F). Lay out muffin molds with paper wrappers and put shortbread cookies inside. Press them to the bottom.

Put the other ingredients into a large bowl. Cream untill the mass is smooth. Put 2 tbsp. of the cream into each mold and bake for up to 25 minutes (the cakes should be just slightly brown around the edges – oh and they will rise and fall in a little after cooling, don’t be afraid).

Enjoy!