Sin-in-a-Cup Frozen Cheesecake Bites

These are easy but messier than all get-out to prepare. You'll want to lick your fingers a lot. Try not to or you will OD on chocolate. LOL. Also, don't be disappointed if the first few times you try to make them they don't turn out "pretty". Working with chocolate and ice cube trays isn't easy. But the result is divine. Remember, you'll want a square-shaped ice cube tray, not the rectangular kind. If you do use the rectangular kind, then forgo serving these little tasty treats in mini muffin cups. 

Ingredients
  • 8 - 12 ounces semi-sweet chips (8 ounces is probably ample)
  • 1 tablespoon coconut oil
  • 8 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 1/3 cup powdered sugar
  • 1 tablespoon liqueur (I like an orange-based liqueur like Grand Marnier)
  • pinch of kosher salt
  • 12 raspberries
You will need a 12-cube ice cube mold and, if desired, mini cupcake holders.
Instructions
  1. In a medium bowl, microwave the chocolate chips and coconut oil for 30 seconds. Stir. Microwave longer, if necessary, until just melted, about 15 - 30 seconds more. It's okay on this round of microwaving if the mixture is not completely smooth. Don't overcook.

  2. Pour a teaspoon of the melted chocolate into each ice cube mold. Using clean fingers, press the chocolate around the sides of the  mold completely. Freeze the mold until the chocolate is solid, about 10 minutes. If you feel you didn't get enough chocolate around the mold, remove from freezer and add more chocolate and repeat the pressing and freezing action. You'd like a nice "crust" to form.

  3. Meanwhile, in another medium bowl, combine cream cheese and sour cream. Beat with a hand mixer until smooth. Add powdered sugar, liqueur, and salt, and mix until light and fluffy.

  4. Remove the ice cube mold from the freezer and fill 12 cubes about half full with the cream cheese mixture. Press a raspberry into the center of each cube. Fill the rest of the cube with the cream cheese mixture and top with melted chocolate. (You might need to remelt the chocolate. Again, don't overcook. Zap in 15-second intervals. Do not overcook. You do not want the chocolate to seize.)

  5. Freeze the mold until the mixture is solid, about 90 minutes.

  6. Invert the mold to release the cubes. If you need to, twist the mold to make the treats pop out, or loosen each treat with a knife. 

  7. Serve in mini cupcake holders, if desired. Keep frozen whatever you don't eat. 

Tip
  1. Hard plastic ice cube trays work better than soft silicone style molds. 

Notes

(Makes 12)