mini chocolate cheesecakes
(3 ratings)
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Although Mini, these are big in Flavor. Everyone is use to seeing the regular classic mini cheesecakes, I decided to change it up and go for a more decadent eye catching twist, another addition to my love of chocolate!
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(3 ratings)
yield
24 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For mini chocolate cheesecakes
- CRUST
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1 cvanilla wafer crumbs (about 30 wafers, crushed)
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1/2 cfinely chopped pecans
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6 Tbspsugar
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6 Tbspcocoa
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1/3 cbutter or margarine, melted
- CHEESECAKE FILLING
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1/2 ccocoa
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2 tsppure vanilla extract
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3eggs
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3 pkg(8 oz. each) cream cheese
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1/2 stickbutter or margarine, melted
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1 can(14 oz.) sweetened condensed milk
- TOPPING
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hot fudge topping (you can also make ganache)
How To Make mini chocolate cheesecakes
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1CRUST DIRECTIONS: Stir together all ingredients in medium bowl until well blended.
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2Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
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3Prepare CRUMB CRUST. Press about 1 tablespoonful crumbs on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.
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4Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans or with ganache and a raspberry. Cover; refrigerate leftover cheesecakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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