Miniature mocha and Kahlua cheesecakes with a crunchy Oreo cookie base, cool sour cream topping, and fudge sauce.
Nerd Month week two, Bryan Fuller Week day two. Today’s recipe inspiration is Pushing Daisies!
Those who follow my Weekend Posts, might have seen me mention that I rewatched Pushing Daisies recently. If you were a fan of the show, one, we should be friends because you are clearly Good People, and two, then I’m sure you can imagine what a bittersweet delight that’s been.
This was my first time rewatching the show in years, certainly my first time since Fuller’s most recent show, Hannibal, and I was struck with the sweet and gentle delight of it all. Then suddenly I was sad that it had been prematurely cancelled all over again.
For those who haven’t seen Pushing Daisies, it’s a “forensic fairy tale” about Ned, a pie maker who can bring people back from the dead with a touch, but only for a minute. Using his gift, he, along with his childhood sweetheart, Chuck, his private detective partner, Emerson, and Olive, a ray of sunshine made human, investigates murders. It’s a twisty, bright and beautiful show, and the whole thing is available on CW Seed for free.
ABC via Welcometoyouredoom
Today we are going to bring a little Pushing Daisies back to life (if only for a minute har har) and make one of the Pie Maker’s recipes for the blog.
I took Ned’s Kahlua Cream Cheese Pie, about which a Pushing Daisies prop menu says: “Try the special taste of Kahlua mocha throughout our velvety cream cheese pie in a chocolate cookie crust,” and turned it into one of Chuck’s cup pies, because full pies are great, but these are a much more manageable size.
This was a fun dessert to put together. I adapted and combined a few different recipes to make it, including my mom’s famous cheesecake, and I love the end result.
The cup pies are a lovely little punch of mocha and kahlua goodness. The chocolate cookie (Oreo) base gives it a crunchy sweetness boost while the sour cream topping and fudge sauce top help mellow out the tangy mocha cheesecake underneath.
And bonus, each one is under 300 calories. That’s a decadent dessert you can feel good about.
Did you watch Pushing Daisies when it was on? Have any cancelled shows you’re still mourning? Tell me about them in the comments!
Kahlua Cream Cheese Cup Pies
Ingredients
Crust
- 12 Oreo cookies
- 2 tablespoons (1oz) butter melted
Kahlua Cheesecake
- 1 8-ounce package cream cheese room temperature
- 1/3 cup (66g) granulated sugar
- 1 large egg
- 1/2 cup (3oz) semisweet chocolate, chopped (high-quality chips are fine)
- 1 tablespoon heavy cream
- 1/3 cup (80g) sour cream
- 2 tablespoons Kahlua
- 1/2 teaspoon instant espresso granules dissolved in 1 tablespoon hot water
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Fudge Sauce
- 2 tablespoons water
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon 1 teaspoon (7g) cocoa powder
Sour Cream Topping
- 1 cup sour cream
- 1 tablespoon 1 teaspoon (17g) granulated sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
Crust
- Line your cupcake pan with cupcake liners. Preheat oven to 350°F.
- In a food processor, pulse cookies until they are crushed into fine crumbs. Add melted butter and pulse until butter is incorporated.
- Divide the mixture between the cupcake cups, about a tablespoon of crumbs each. Use your fingers or a shot glass to press the crumbs down firmly so they cover the entire bottom of each cup. Set aside.
- Lazy person/no food processor instructions: Skip the butter and the food processor and stick an Oreo at the bottom of each cup. Done.
Kahlua Cheesecake
- Using a stand mixer with the paddle attachment or a handheld electric mixer, beat cream cheese on medium until smooth. Scrape down the sides and bottom of the bowl. Add the sugar and beat at medium speed until sugar is incorporated.
- Add egg and beat on medium until completely smooth.
- In a microwave-safe bowl, combine chocolate and heavy cream. With your microwave on medium power, heat for 30 seconds and stir. Repeat until mixture is smooth. Test your chocolate to make sure it is not too hot before you add it to the cream cheese mixture. If it is too warm to comfortably touch, set aside for a minute or two until it cools slightly.
- Add slightly cooled chocolate to cream cheese mixture and beat until incorporated. Add sour cream, Kahlua, espresso, vanilla, and salt. Mix well, scraping the sides and bottom so no white streaks remain.
- Divide mixture evenly between cupcake cups, filling just under 3/4 full. It should make exactly 12 cup pies.
- Bake for 12-15 minutes until edges look set. Middles will still be a little jiggly, but will finish cooking as they cool.
- Cool on the counter for 20 minutes before transferring to the refrigerator. Chill for at least an hour.
Fudge Sauce
- Once your cheesecakes have chilled, in a small pot, combine water, sugar, and cocoa powder. Whisk together over medium heat. Bring to a boil, turn down and simmer for 1 to 2 minutes, until mixture thickens (if you run a spoon down the center of the pot it should take a couple of seconds to fill back in).
- Remove from heat. Mixture will thicken as it cools and should be the consistency of thick syrup. If it is too runny, you can return it to heat and simmer for another 30 seconds to a minute. Allow to cool slightly before using.
Sour Cream Top
- While your sauce cools, preheat oven to 425°F.
- In a small bowl, stir together sour cream, sugar, vanilla and salt. Spoon evenly over cheesecakes, about a tablespoon each. Smooth tops so no cheesecake shows through.
- Scrape all of the cooled fudge sauce into a disposable plastic bag (spread bag open over a cup to make transfer easier) and snip a very small piece off of the corner. Draw three straight lines across each of the cheesecakes and drag a butter knife across them to make the design. Wipe knife off between each stroke.
- Bake for 4 minutes, until tops look slightly shiny and glazed. Allow to cool and refrigerate for at least 2 hours before serving.
Notes
Freezer Instructions: For short-term freezing (a week or two), these can just be popped in a freezer bag and go straight into the freezer. For longer term, freeze cheesecakes on a plate or tray. When solid, wrap individually in plastic wrap or foil and transfer to an air-tight container or plastic bag. Cheesecakes should keep for up to 3 months. Eat straight out of the freezer on a hot day or defrost on the counter for about 20 minutes.
Nutritional Information
Fudge Sauce Adapted From: The ABC Chef
Kahlua Cheesecake Base Adapted From: My Baking Addiction
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Jill says
I always liked Friends – was sad went it went off the air. I’m into Modern Family now… will be bummed when it’s over too. These kahlua cups sound delicious!
Tracy says
Thanks, Jill! I loved Friends, and at least Modern Family is super popular, so it should be on for many years to come. 😉
Gwen @simplyhealthyfamily says
HaaHaaa, I’ve never seen Pushing Daisies, looks fun! I love these Kahlua cups!! Pinning to make ASAP!
Tracy says
It’s really delightful, especially for people who like baking. I mean, the main character is called The Pie Maker. He’s one of us! 😉 Thanks for pinning!!
Lucy says
What a neat idea! I love that you drew inspiration from one of your favorite TV shows. Way to be creative! And I can’t believe these are less than 300 calories! How is that possible?!? So excited to try them. Yum!
Tracy says
Thanks, Lucy! I know, when I was calculating the calories, I was so scared to look and then went back and recalculated them when I saw how low the number actually was, because I thought it must be wrong at first! 🙂
Sara Lehman says
This recipe is proof that dreams do, in fact, come true!!
Tracy says
Ha, thanks, Sara!!
Sues says
Ahh I loved Pushing Daisies and totally want to re-watch it now. That show was SO underrated. These pies look perfect 🙂
Tracy says
Yay, someone who knows my pain!! <3 You absolutely should do a rewatch! I still don't quite understand CW Seed as a streaming platform, but it's totally free and has both seasons. 🙂 And thank you!
Lucy - (Recipes @ Globe Scoffers) says
These look amazing! Great flavours too. Thanks for sharing.
Tracy says
Thank you, Lucy!!
Dawn @ Girl Heart Food says
Under 300 calories for this deliciousness? Um, YES! However, I doubt that I could eat just one 😉 I seriously love these, though, ’cause it’s the perfect little bite. Plus, they make for a cute little presentation and I’m all about the cute factor 🙂 Pinning, of course! Have a great weekend!!
Tracy says
Thank you, Dawn! I’m so with you on the cute factor. It’s probably way more important in my kitchen than it should be. 😉 And thank you for pinning!
D says
Loved, loved, loved Pushing Daisies!
So clever and eccentric. ..
These cheesecakes look delicious!
Tracy says
Thank you! And, yeeeeeeessss! Another Pushing Daisies fan!!!!
Melanie says
I loved that show & if forgotten about it till now! Thanks I stumbled upon this recipe while looking for Marie Callenders Kahlua cheese Pie for my BFF since they discontinued it & themselves in Phx area. It’s almost same as ABC chefs but your door cream sauce found right on more flavor. I will definitely use but can I put this into pie without changing anything? Oh I used to love a show called HOMEFRONT it was a post WWII era drama in love the music the styles actors just seeing how things were then even if it was made in the 90’s! Hope I can find stream of it somewhere
Tracy says
Yay, another Pushing Daisies fan! 🙂 You can definitely make this into a single pie, but depending on the pan size you are using, you may need double or triple the recipe and extend the baking time.
Carol says
Hi, These look awesome! Planning on making these to bring to a small dinner party and was wondering how hard was it for you to neatly get all the cupcake papers off for your photo shots? I would like to “plate” them attractively.
Tracy says
Hi, Carol, it’s a little challenging with the sour cream top. For the neatest cheesecakes, I would freeze them for 30 minutes to an hour the night before, take off the wrappers and then just put them in the fridge overnight. Hope that helps and that everyone enjoys the cheesecakes!
Alyssa says
Hi there, this recipe is amazing. Was wondering if you knew the proportions of everything If were to try make something bigger like this cheesecakes put the size of a pie.trying too make this for thanksgiving!!
Tracy says
Hi, Alyssa. Double the recipe for a 9-inch pie pan or triple it for a 9 or 10-inch springform pan (for a taller cheesecake). I’m not sure what the baking time would be for double the recipe, but for triple it should be about 45 minutes and then turn off the oven, prop open the door and let the cheesecake sit inside for another 45 minutes. If triple seems like too much for the sour cream topping and chocolate sauce, use only as much as you need. Hope that helps!
KJ Egloff says
Hey! I’ve been using this recipe for a few years now I absolutely love it! Spot on. 100%. (It’s one of the only recipes I follow to at T & don’t feel the need to adjust the ingredients at all).
I do, however, make it into an Oreo cookie crust pan instead of individual cups. I cook it for 35min, prop the door open for 30, rest in on the counter for 20 & then refrigerate & continue with your directions. I do not increase the amount of chocolate or sour cream.
It is a fan favorite & I get requests from friends for it as their birthday cake every year!
Tracy says
Thanks, KJ! This makes me so happy to hear!!