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Prep Time 10 minutes
Servings 28 Servings


  • 1 sachet of unflavored gelatin
  • ¼ cup water
  • ½ cup heavy cream
  • ½ cup dark chocolate chips
  • 8 oz. cream cheese
  • ½ cup granulated sugar
  • 1 cup sour cream
  • 1 tbsp. vanilla extract
  • ½ cup heavy cream smoothie to the point of snow
  • 2 cups chocolate sponge cake (chopped)


  • Prepare the cheesecake mixture: In a microwave-resistant mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
  • In a saucepan add the heavy cream and heat. Remove from the heat and add the chocolate chips and mix quickly until the chocolate is melted. Set aside.
  • In the food processor, mix the cream cheese with the granulated sugar and sour cream until creamy. Then add the melted chocolate and gelatin and mix for a few seconds. Pour the mixture into a container and add the heavy cream in an enveloping form.
  • Use 2-ounce glass cups. Pour 1 tablespoon of the chopped sponge cake into the bottom of each mold and then add the chocolate cheesecake mixture. Repeat the procedure for each cup. Decorate with chocolate chip cookies.

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