Unbaked Mini Choco Cheese Cakes
|Light cream cheese||16 Ounce, softened|
|Light sour cream||3⁄4 Cup (12 tbs)|
|Powdered sugar||1 1⁄4 Cup (20 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Honey nut chex cereal||2 Cup (32 tbs)|
|Unsweetened cocoa powder||1 Tablespoon|
|Brown sugar||2 Tablespoon|
|Butter||2 Tablespoon, melted|
Line your muffin tins with 16 paper liners.
Place the cereal into a plastic bag and crush it into fine crumbs with a rolling pin. Add it to a medium bowl with the cocoa and brown sugar. Stir it together before adding the melted butter then stir it until the mixture is well combined.
Divide the crust mixture evenly among the 16 liners then pat it down with the bottom of a small glass and set aside.
In a large bowl add the softened cream cheese, sour cream and vanilla. Using a hand mixer or a wire whisk beat until the mixture is smooth and creamy.
In a medium bowl, stir together the powdered sugar, cocoa powder and milk until it appears lump free then add it to the cream cheese mixture and stir them together with a rubber spatula until well combined.
Divide the filling evenly among the cupcake liners then smooth out the tops with the back of a spoon. Cover and chill for 4 to 6 hours before serving. If you can make them a day ahead of time that’s even better to give them plenty of time to set.