Mini Chocolate Cheesecakes (revisited) Recipe

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Mini Chocolate Cheesecakes (Revisited)

Annamaria Settanni McDonald

By
@ArtByASM

Yummy, chocolatey and a great new twist. This is a great mini chocolate cheesecake recipe that I just redid from the last mini chocolate cheesecakes that I have on JAP. I can't say which one I like better but I definitely love using the oreo cookies in these. I also added hot fudge topping to the tops of the cheesecakes because it adds a nice finish. You can also add an oreo cookie on top or crushed oreo cookies or also fruit. Enjoy my second version!


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Comments:

Serves:

18

Prep:

20 Min

Cook:

20 Min

Ingredients

CRUSTS

18
oreo cookies split in half

CHOCOLATE CHEESECAKE

2 pkg
(8oz each) cream cheese
1 c
sugar
1/4
unsweetened cocoa
2 tsp
pure vanilla extract
3
eggs

CHOCOLATE TOPPING

chocolate fudge topping

GARNISH

raspberries
finely crushed oreo cookies (the other cookie halves)

WHIPPED CREAM

3/4 c
heavy whipping cream
2 c
sugar

Directions Step-By-Step

1
Preheat Oven to 350'F. 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).
2
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.
3
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.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Hashtag: #cheesecake