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Yields:
12
Prep Time:
15 mins
Total Time:
1 hr 10 mins
Cheesecake literally just got cooler.
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Ingredients
- 12 oz.
semi-sweet chocolate chips
- 1 Tbsp.
coconut oil
- 8 oz.
cream cheese, softened
- 2 Tbsp.
sour cream
- 1/3 cup
powdered sugar
- 1 Tbsp.
raspberry liquer
pinch of kosher salt
- 12
raspberries
Directions
- Step 1In a medium bowl, microwave the chocolate chips and coconut oil until just melted.
- Step 2Pour about a teaspoon of the melted chocolate into each ice cube mold. Use your fingers or a spoon to cover the sides of the mold completely. Freeze until solid, about 10 minutes.
- Step 3In a medium bowl, combine cream cheese and sour cream and beat with a hand mixer until smooth. Add powdered sugar, raspberry liqueur and salt and stir until fluffy.
- Step 4Fill each ice cube mold about halfway with the cream cheese, then press a raspberry into the center of the mixture. Fill the rest of the mold with the cream cheese mixture, then top with melted chocolate.
- Step 5Freeze until solid, about 45 minutes.
- Step 6Invert ice cube tray to unmold. Serve cold.
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