MOCHA MINI CHEESECAKES
Coffee and melted chocolate add their mocha deliciousness to these mini cheesecakes baked into graham cracker-lined muffin cups.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat cream cheese, remaining sugar and vanilla with mixer until blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Nutrition Facts : Calories 420, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 25 g, Protein 7 g
MINI MOCHA CHEESECAKES
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.
Nutrition Facts : Calories 174 g, Fat 2 g, Fiber 1 g, Protein 9 g
COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
MOCHA CHOCOLATE CHEESECAKES {HEALTHIER}
Mocha Mini Cheesecakes made with part Greek yogurt, less sugar and a delicious chocolate coffee flavor. These are the perfect individual cheesecake dessert! Gluten-free friendly.
Provided by Ashley
Categories dessert
Time 2h15m
Number Of Ingredients 12
Steps:
- to 325ºF and line muffin tin with paper liners or silicone liners. Set aside.
- Place melted butter in medium bowl. Using Bullet or small food processor, process cookies into crumbs - you should get about 1 cup. Transfer to bowl with butter and mix with fork until combined. Scoop about 1 tablespoon of crumb mixture into bottom of lined muffin tin, pressing down with back of spoon. Poke three holes with toothpick. Bake for 8 minutes. Upon taking out of the oven, immediately press crust back down until flat. Let cool completely. Turn oven up to 350ºF.
- In a small pot over low-medium heat, melt chocolate chips, milk and instant coffee together until combined and smooth. Remove from heat and set aside. In a large bowl using electric mixer, beat together softened cream cheese until smooth. Add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary. Add in cooled, melted chocolate mixture until combined. Add egg and egg white, mixing until just combined - be careful not to overmix. Using medium cookie scoop, disperse batter evenly into 12 cups, filling about 3/4 way full.
- the mini cheesecakes about 14-16 minutes, until the edges have set and middle only slightly jiggling. If the cheesecakes have cracked they're definitely done. Watch after 12 minutes.
- Allow cheesecakes to cool in pan for about 20 minutes before transferring to fridge to chill for 2 hours.
- Once the cheesecakes have chilled for at least 1 hour, you can add the ganache topping. In a small pot over low-medium heat combine heavy cream (or coconut milk) with chocolate chips, stirring until melted. Add about 1/2 tablespoon to top of chilled cheesecake then place back in fridge to chill and set the ganache for another hour. (2 hours total for chilling cheesecake.) Add whipped topping and chocolate shavings if desired. Enjoy!
Nutrition Facts : ServingSize 1 mini cheesecake, Calories 172 calories, Sugar 17g, Sodium 105, Fat 8g, SaturatedFat 3g, UnsaturatedFat 4, Carbohydrate 22g, Fiber 1g, Protein 4g, Cholesterol 45
PEPPERMINT WHITE MOCHA CHEESECAKES
Make and share this Peppermint White Mocha Cheesecakes recipe from Food.com.
Provided by Jonathan Melendez
Categories Cheesecake
Time 1h10m
Yield 12 cheesecakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place vanilla wafers in a food processor and pulse until finely chopped. Transfer to a large bowl and stir in the melted butter until well combined.
- Divide the mixture between the wells of the pan and press down into an even layer. Bake for 5 minutes and let cool. Lower oven temperature to 325 degrees.
- Beat together the cream cheese, sugar and flour until smooth and creamy. Stir in the vanilla and then add the eggs one at a time, mixing well after each addition.
- Remove about 1/2 cup of the filling and transfer to a small bowl. Add the peppermint extract and red food coloring and mix until well combined.
- Gently fold the red batter into the regular batter once or twice until streaked throughout. Use a small ice cream scoop or spoon to divide the cheesecake batter evenly between each well.
- Bake in a 325 degree F oven for 13-15 minutes until centers are just set. Remove from the oven and let cool completely. Refrigerate for 2-3 hours and up to overnight.
- Melt the white chocolate in the microwave for 30 second intervals, stirring after each, until melted and smooth. Alternatively melt in a double boiler. Transfer to a squeeze bottle or piping bag fitted with a small tip and pipe out handles in a "C" shape onto a baking sheet lined with parchment paper. Freeze for about 5 minutes to harden.
- Remove the cheesecakes from the pan and peel away the liners. Insert a white chocolate handle into each and then garnish with a dollop of whipped topping, mini marshmallows and crushed up candy canes before serving.
MOCHA CHEESECAKE
Make and share this Mocha Cheesecake recipe from Food.com.
Provided by SweetsLady
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325.
- Crust:.
- Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
- Filling:.
- Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
- Dissolve coffee granules with whipping cream.
- Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
- Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
- Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
- Flavored Whipping Cream:.
- Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
- Enjoy!
Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3
MINI MOCHA CHEESECAKES
Steps:
- Preheat oven to 275°F. Line 9 cups of a standard muffin tin with paper liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Purée until smooth, about 4 minutes, scraping down sides as needed.
- Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Transfer to a wire rack and let cool completely in pan, then refrigerate (in pan) at least 1 1/2 hours (or up to 3 days, covered).
- To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.
- About cottage cheese
- Cottage cheese varieties range from nonfat to 4% milk fat and have small, medium, or large curds. We prefer nonfat cottage cheese with small curds for this recipe. For a heart-healthy diet, choose one with fewer than 400 milligrams sodium per serving.
- nutrition information
- Per Cheesecake (without whipped cream)
- Calories: 196
- Fat: 2g (1g Saturated Fat)
- Protein: 10g
- Carbohydrates: 34g
- Fiber: 1g
MOCHA CHEESECAKE
Make and share this Mocha Cheesecake recipe from Food.com.
Provided by JerriLea
Categories Cheesecake
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400* degrees F.
- Mix crust ingredients together, press into 9in pie plate.
- Bake for 5 minutes.
- Melt chocolate in large bowl, I do this in the microwave.
- Add cream cheese, eggs, and sugar.
- Beat on med for 2 minutes, until creamy.
- Add instant coffee and salt; mix well.
- Pour into crust.
- Bake at 400* for 10 minutes.
- Reduce oven temperature to 325* degrees F.
- Continue baking for 50-60 minutes, until set.
- Turn oven off; leave cheesecake in oven until it has cooled.
- In small saucepan, bring topping ingredients to a boil.
- Remove from heat and stir until smooth.
- Cool.
- Drizzle over cheesecake.
Nutrition Facts : Calories 457.9, Fat 36.8, SaturatedFat 20.7, Cholesterol 166.7, Sodium 434.5, Carbohydrate 27.4, Fiber 0.7, Sugar 23.4, Protein 7.6
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