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No Bake Chocolate Stout Cheesecake Cups

No Bake Chocolate Stout Cheesecake Cups are super easy and simple with only about ten minutes prep. Perfect make ahead dessert!

I think it’s because of how hard this year has been.

Maybe, but maybe not. Maybe it’s just time. We are all returning to the classics. Going back to what’s familiar and comforting. We’re drinking pilsners, pulling out our thrashed jeans and oversized sweaters, we’re eating fried chicken off plaid plates.

We’re all simultaneously ready for this year to end, and not at all ready for the next one to begin. It’s a feeling of hurry up and leave but please don’t go.

We don’t have control over the inauguration, Game of Thrones ending, or the threat that someone decided to make an Emojis movie😳. We can control us. You and me. I can make some food, feed some people and drink some beer.

Good beer, for a good year. Let’s all hope that 2017 defies the odds, breaks the trend, shocks us all with good. Raise a glass, filled with something good, toast it up, and drink it down. Here’s to 2017.

I used Grandfather Raven from Black Raven for this recipe. It’s rich and delicious with a gorgeous smell and an even better taste. Notes of cocoa and coffee, it’s 9.5% ABV but smooth and dangerously drinkable. I highly recommend it.

No Bake Chocolate Stout Cheesecake Cups

Prep Time: 10 minutes

Yield: 4 servings

Ingredients

  • 1 cup (110g) graham cracker crumbs
  • 3 tablespoon (42g) melted butter
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup (120mL) heavy cream
  • 1 ¼ cup (150g) powdered sugar
  • 1 teaspoon salt
  • ½ cup (112mL) stout beer (imperial coffee stout works well)
  • 6 ounces bittersweet chocolate, melted and cooled slightly

Instructions

  1. Stir together the graham cracker crumbs and melted butter. Spoon into 4 (8oz) serving cups, about 2 to 3 tablespoons per cup, press until compacted into the bottom.
  2. In a stand mixer beat the cream cheese until light and fluffy. Add the heavy cream, beat until well combined.
  3. Add the powdered sugar and salt, mix until light and fluffy.
  4. Slowly add the beer and chocolate while the mixer is on low. Turn the mixer on high, beat for about 6 minutes or until well combined.
  5. Spoon into servings cups, chill for at least two hours and up to overnight.
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Comments


Heather December 14, 2016 um 1:41 pm

Nice ring!

Reply

Jackie December 14, 2016 um 1:45 pm

Thank you! It’s new 🙂

Reply

Amanda December 15, 2016 um 7:51 am

Thank you for the inspiring words – and the delicious recipe!!

Reply

Josh @ The Kentucky Gent December 15, 2016 um 11:56 am

Shoot girl, these looks delicious! Cheesecake + beer sounds like a match made in heaven.

Reply

Rachel December 17, 2016 um 7:19 am

Great sentiment! Thanks for sharing.

Reply

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