Three flavors blend together to create a show stopping cupcake. A cookie crust, chocolate cheesecake, and spice topping make these Chocolate Chai Cheesecakes a delicious treat for fall dessert tables.
*I am partnering with the Cake Boss Baking site this fall to bring you new recipes showcasing their products.
Can you believe we are getting ready to dive into the busiest season of the year? Our calendar is already filling up quickly with programs, games, school & work parties, dinners, family events, and traditions. It is easy to become so busy that we forget to stop and remember the things that we are thankful for.
Even amidst the busy times, I want to be able to pause and be content with where we are in life. It’s not always sprinkles and roses and happy times. We all have our moments of bad or negative things that happen. It’s how we respond and act on these things that matter the most because it shapes who we become.
We need to remember to enjoy our lives no matter what is happening at the moment. It’s ok to slow down and relax a little more when the busy starts to creep in. I think that’s when we need it the most.
I know I always feel better after taking a break during those crazy days. It can be something as small as sitting outside with a good book and a coconut nutella latte or going for a walk in the sunshine while counting your blessings. These little pauses in life can brighten your outlook.
We may not be able to control all the things that happen in life, but we can control our thoughts and actions. We can share love and joy with everyone we come in contact with. That can be as easy as a smile as you walk past others, or it can be a helping hand to someone in need.
Baking is one of those things that I like to do when things get crazy. Something about being in the kitchen surrounded by dishes and ingredients relaxes me.
I am so thankful for the companies and brands that I am able to work with. Creating new recipes is one of my favorite things to do. This fall I am partnering with Cake Boss Baking to make recipes promoting a few of their baking supplies.
Since I love to make cupcakes and mini cheesecakes, I used their 12-cup muffin pan to make a new fall dessert. The nonstick coating makes it so easy to clean up after a baking session, and the snap on lid makes it convenient to transport your treats to parties.
Chocolate will always hold the number one spot in my life, so I gave these triple chocolate cheesecakes a fun fall twist with a sweet homemade chai whipped cream. The creamy cheesecake, crunchy cookie crust, and spiced topping paired so well together.
Here are a few tips to remember when making the chocolate chai cheesecakes:
- Chill your bowl and whisk attachment when making the whipped cream.
- Set out your cream cheese ahead of time, so it creams better. You can also unwrap it and microwave it for 20 seconds to warm it up if you forget.
- Do not over beat your cheesecake batter. Overheating adds air to the batter causing cracks more likely to happen.
- Fill the cupcake liners full. The cheesecakes will puff up as they bake, but they will settle flat as they cool.
- Use a disposable piping bag and a large tip to swirl on the whipped cream.
- Share with friends and family and watch the cheesecake goodness disappear.
Make sure to head over to the Cake Boss Baking site to print the full chocolate chai cheesecakes recipe.
Connect more with Cake Boss Baking:
- 12 Oreo cookies
- 2 tablespoons melted butter
- 2 - 8 ounce packages cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 4 ounces semi-sweet baker's chocolate, melted
- 2 eggs
- 1 batch Chai Whipped Cream
- Preheat oven to 350 degrees. Place a large sheet pan on the bottom shelf of the oven and fill halfway with water. Place 14 cupcake liners in a muffin tin.
- Crush the cookies, cream included. Mix the crumbs with the melted butter. Spoon the mixture evenly in the bottom of the liners. Press down firmly.
- Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, flour, cinnamon, and melted chocolate and beat again.
- Add the eggs and beat until combined. Spoon the cheesecake batter evenly on the cookie crusts. Place the pan on the rack above the water. Bake for 25 minutes.
- Remove and cool in the pan for 15 minutes before gently lifting them out and placing on a wire rack to cool for an hour. Place in the refrigerator and chill for 2-3 hours.
- Top with the Chai Whipped Cream before serving.
- Wilton 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count
- Wilton 402-2110 1M Open Star Piping Tip
- Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
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Amount Per Serving:Calories: 265 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 67mg Sodium: 171mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 4g
*Inside BruCrew Life was sent product to review and was compensated to create a recipe for the Cake Boss Baking site. As always, all opinions are 100% my own. Thank you for letting us share products and brands that we use and love.