MINI CHOCOLATE CHEESECAKES
Imagine these chocolate desserts on your next dessert tray! Showstoppers this easy are what everyone needs.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
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, Carbohydrate 16 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg
MINI CHOCOLATE CHEESECAKES
Mini Chocolate Cheesecakes are made in a MUFFIN PAN! So easy and delicious!
Provided by Ashley Manila
Categories Dessert
Time 2h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
- Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
- Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
- Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
- Reduce oven to 300°F.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in the sugar and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
- Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it's almost full.
- Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.
- Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
- Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.
- Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.
CHOCOLATE-POMEGRANATE CHEESECAKE MINIS
Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair.
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
- Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
- Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
- Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
MINI DOUBLE-CHOCOLATE CHEESECAKES
Provided by My Food and Family
Categories Dairy
Time 3h41m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Break 6 oz. chocolate into small pieces; place in microwaveable bowl. Microwave on HIGH 2 min. or until almost melted; stir until completely melted.
- Separate cookies, leaving half the creme on each cookie piece. Place 1 cookie piece, creme side up, in each of 12 paper-lined muffin cups.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cookies in muffin cups.
- Bake 23 to 26 min. or until centers are almost set. Cool completely.
- Break remaining chocolate into small pieces; place in microwaveable bowl. Add COOL WHIP. Microwave 1 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended; spread over cheesecakes. Top with strawberries. Refrigerate 2 hours.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MINI CHOCOLATE CHEESECAKES
These Mini Chocolate Cheesecakes are smooth, creamy and made with an Oreo cookie crumb crust, chocolate ganache topping and chocolate whipped cream! A classic little treat with plenty of chocolate!
Provided by Life Love and Sugar
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. 2
- . Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
- . Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
- . Reduce oven to 300°F (148°C). 5.
- In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 6.
- Add the sour cream and vanilla extract. Beat on low speed until well combined. 7.
- Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 8.
- Stir in the melted chocolate. 9.
- Add the filling to each cheesecake cup until cups are mostly full. 10
- Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes. 11
- Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When the cheesecakes are cool, remove from the pan. 12
- Add the chocolate chips for the ganache to a small bowl. Heat the heavy whipping cream just until it begins to boil. 13
- Pour the cream over the chocolate chips and then whisk until melted and smooth. 14
- Add a little chocolate ganache to the top of each cheesecake. 15
- To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla to a large mixer bowl and whip on high speed until stiff peaks form. 16
- Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar. 17
- Refrigerate cheesecakes until ready to serve. Cheesecakes are best when stored well covered and consumed with 3-4 days.
Nutrition Facts : ServingSize 1 Mini Cheesecake, Calories 281 calories, Sugar 21.1 g, Sodium 145.5 mg, Fat 18 g, SaturatedFat 8.4 g, TransFat 0.2 g, Carbohydrate 26.6 g, Fiber 1.9 g, Protein 5.2 g, Cholesterol 60.8 mg
MINI CHOCOLATE CHEESECAKES
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 Chocolate Cheesecake
Time 2h25m
Yield 12
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, Carbohydrate 17.1 g, Cholesterol 69 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 134.5 mg, Sugar 12.1 g
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- Use a stand mixer or hand mixer, and beat the cream cheese on medium-high for 1 minute. Scrape the bowl. Add in the sugar and cocoa powder, and mix on low until it is incorporated, then turn to medium-high and beat for 1 minute. Scrape the bowl.
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- Preheat the oven to 300 F. Put Oreo cookies in a food processor and pulse until fine crumbs are made.
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5/5 (1)Total Time 12 minsCategory Dessert RecipesCalories 392 per serving
- In a small bowl, mix melted butter with Oreo Baking Crumbs until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mixture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
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- Blend Oreo cookies in a food processor until you get a fine mixture. Skip this step if you're using already made crumbs. Pour into a bowl together with butter and mix well.
- Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until it has cool slightly before using.
- Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some chocolate shavings. Enjoy!
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- Stir together the Oreo crumbs and melted butter until all the crumbs are moist. Press the mixture into the prepared pan and refrigerate while preparing the cheesecake.
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.
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