mini chocolate cheesecakes
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!
No Image
prep time
20 Min
cook time
30 Min
method
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yield
24 serving(s)
Ingredients
- CRUST
- 1 cup vanilla wafer crumbs (about 30 wafers, crushed)
- 1/2 cup finely chopped pecans
- 6 tablespoons sugar
- 6 tablespoons cocoa
- 1/3 cup butter or margarine, melted
- CHEESECAKE FILLING
- 1/2 cup cocoa
- 2 teaspoons pure vanilla extract
- 3 - eggs
- 3 packages (8 oz. each) cream cheese
- 1/2 stick butter or margarine, melted
- 1 can (14 oz.) sweetened condensed milk
- TOPPING
- - hot fudge topping (you can also make ganache)
How To Make mini chocolate cheesecakes
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Step 1CRUST DIRECTIONS: Stir together all ingredients in medium bowl until well blended.
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Step 2Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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