mini chocolate cheesecakes

★★★★★ 3 Reviews
ArtByASM avatar
By Annamaria Settanni McDonald
from Brooklyn, OH

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!

★★★★★ 3 Reviews
serves 24
prep time 20 Min
cook time 30 Min

Ingredients For mini chocolate cheesecakes

  • CRUST
  • 1 c
    vanilla wafer crumbs (about 30 wafers, crushed)
  • 1/2 c
    finely chopped pecans
  • 6 Tbsp
    sugar
  • 6 Tbsp
    cocoa
  • 1/3 c
    butter or margarine, melted
  • CHEESECAKE FILLING
  • 1/2 c
    cocoa
  • 2 tsp
    pure vanilla extract
  • 3
    eggs
  • 3 pkg
    (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)
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How To Make mini chocolate cheesecakes

  • 1
    CRUST DIRECTIONS: Stir together all ingredients in medium bowl until well blended.
  • 2
    Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 3
    Prepare 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.
  • 4
    Bake 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.

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