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Crustless Chocolate Mini Cheesecakes

 
Crustless Chocolate Mini Cheesecakes
304

Individual mini chocolate cheesecakes that freeze very well and use simple ingredients. Easy bake in a muffin tin.

Yield

36

servings

Prep

30

min

Cook

35

min

Ready

1

hrs

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

Crust
½ cup cocoa powder
¼ cup butter
24 ounces cream cheese
14 ounces milk, low fat, sweetened, condensed
*
3 large eggs
2 teaspoons vanilla extract

Directions

Heat oven to 300℉ (150℃).

Line muffin cups (2½ inches in diameter) with paper bake cups or spray with vegetable cooking spray.

Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.

Stir together cocoa and ¼ cup butter.

Beat cream cheese until fluffy. Beat in cocoa mixture.

Gradually beat in sweetened condensed milk.

Beat in eggs and vanilla.

Fill muffin cups with batter.

Bake 35 minutes or until set.

Cool 15 minutes; remove from pan to wire rack.

Cool completely. Refrigerate.

 

* not incl. in nutrient facts

Reviews

about 7 years

These lovely and cute mini cup cheesecakes were as delicious as the regular cheesecake, because they are baked in the muffin tin, it takes actually less time to let the cheesecakes set. And it turned out creamy, smooth, chocolaty and absolutely delicious!

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Comments

Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 8888% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 72mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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