CHOCOLATE CHEESECAKE MINIS RECIPES

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MINI CHOCOLATE CHEESECAKES RECIPE | ALLRECIPES



Mini Chocolate Cheesecakes Recipe | Allrecipes image

Individually-sized chocolaty cheesecakes on a gingersnap cookie base! You can, of course, use any cookie base that you'd like really. Oreo® is the obvious choice to play up the chocolate flavor, graham crackers are always great, and Nilla® wafers are a fun option, too!

Provided by Rebekah Rose Hills

Categories     Desserts    Cakes    Cheesecake Recipes    Chocolate Cheesecake Recipes

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 mini cheesecakes

Number Of Ingredients 8

1 cup gingersnap cookie crumbs
2 tablespoons unsalted butter, melted
1?½ (8 ounce) packages cream cheese, room temperature
½ cup white sugar
2 tablespoons unsweetened cocoa powder
¼ cup sour cream
½ teaspoon vanilla extract
2 large eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
  • Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
  • While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
  • Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.

Nutrition Facts : Calories 217 calories, CarbohydrateContent 17.1 g, CholesterolContent 69 mg, FatContent 15.3 g, FiberContent 0.4 g, ProteinContent 3.9 g, SaturatedFatContent 8.7 g, SodiumContent 134.5 mg, SugarContent 12.1 g

MINI CHOCOLATE CHEESECAKES RECIPE - BETTYCROCKER.COM



Mini Chocolate Cheesecakes Recipe - BettyCrocker.com image

Imagine these chocolate desserts on your next dessert tray! Showstoppers this easy are what everyone needs.

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Yield 18

Number Of Ingredients 8

9 creme-filled chocolate sandwich cookies or 18 vanilla wafer cookies
2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
3 eggs
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar

Steps:

  • Heat oven to 350°F. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
  • Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
  • In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.

Nutrition Facts : Calories 195 , CarbohydrateContent 16 g, CholesterolContent 70 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 130 mg

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