Chilly Chocolate Cheesecake Cups!

1. Begin by lining a 12-cup muffin tin with foil cupcake liners. Bring cream cheese and Cool Whip to room temperature.

2. In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese until smooth. Add the sweetener and cocoa powder and beat until light and fluffy. Scrape down the sides of the bowl and beat in the Hershey’s syrup (or milk).

3. Gradually fold or beat the whipped cream into the cream cheese mixture until everything is well combined.

4. Drop 1 Oreo cookie into each cupcake liner.

5. Spoon cheesecake filling into a large ziplock bag, cut the tip off a corner of the bag, and squeeze filling down to the cut corner.

6. Squeeze just enough filling into each cupcake liner so filling is equally divided between the 12 cups. With a spoon, press filling down, smoothing it out evenly in the cupcake liner. Decorate however you would like (if desired)!

7. Cover muffin tin with foil and pop it into the freezer to chill for 4 hours or overnight. The filling firms up perfectly, while remaining smooth and creamy! (They won’t become frozen!)

8. Serve chilled, and enjoy with someone you love!

Note: Once they firmed up, I transfered the leftovers to an airtight container and stored them in the freezer—perfect for when you need a quick chocolate fix!