MINI CHOCOLATE CHEESECAKE RECIPES
MINI CHOCOLATE CHEESECAKES RECIPE | ALLRECIPES
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
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
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
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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