Crustless Chocolate Mini Cheesecakes
571
Individual mini chocolate cheesecakes that freeze very well and use simple ingredients. Easy bake in a muffin tin.
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.
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?
Confused about why this is called "crustless" and yet one of the first steps is to press crust into the bottom of each cake.
over 1 year ago