Mini Chocolate Cheesecakes
These mini cheesecakes were so handy to be picked up, and it was creamy, cheesy and chocolaty. 17
vanilla wafer crumbs
milk, low fat, sweetened, condensed
Heat oven to 300℉ (150℃).
Line muffin cups (2½ inches in diameter) with paper bake cups or spray with vegetable cooking spray.
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. Before serving, spread with chocolate glaze.
Allow to set.
Serve at room temperature.