Mini Chocolate Cheesecakes
Mini cupcake-sized chocolate cheesecakes
Nutrition Facts
12
128.53
68.33
6.92g
10.64%
4.25g
21.25%
55.83mg
18.61%
130.83mg
5.45%
11.72g
3.91%
0.33g
1.33%
10.72g
3g
6%
5%
0%
2.33%
2.00%
Ingredients
- 2/3 c Oreos, crushed
- 12 oz Cream Cheese, softened
- 2/3 c Sugar
- 2 tsp Vanilla
- 1/4 c Unsweetened Cocoa Powder
- 2 Eggs, one separated white
- 1 oz Bittersweet Chocolate, melted
- 1/3 c Hot Fudge Topping
Heat oven to 325°F.
Place foil baking cups in regular sized muffin pan. With the back of a spoon, firmly press slightly less than 1 tablespoon of cookie crumbs in the bottom of each foil cup.
In a large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in coca. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide mixture evenly between baking cups.
Bake 28 to 32 minutes or until set. Cool in pan on cooling rack for 15 minutes. Remove cheesecakes from ban; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries or strawberries if desired. Store uneaten cheesecakes, covered, in the refrigerator.
Place foil baking cups in regular sized muffin pan. With the back of a spoon, firmly press slightly less than 1 tablespoon of cookie crumbs in the bottom of each foil cup.
In a large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in coca. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide mixture evenly between baking cups.
Bake 28 to 32 minutes or until set. Cool in pan on cooling rack for 15 minutes. Remove cheesecakes from ban; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries or strawberries if desired. Store uneaten cheesecakes, covered, in the refrigerator.
Equipment Muffin Pans
Tags Not yet tried
Cost: $2.74 ($0.23 per serving)
Source: Eat Better America 2010 calendar
Notes
No ingredient entry for 1 egg white, so presently listed as two eggs. Needs to be updated.