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Mini Chocolate Cheesecakes

 

These mini cheesecakes were so handy to be picked up, and it was creamy, cheesy and chocolaty.
17

Yield

12

servings

Prep

20

min

Cook

35

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

Crust
1 ½ cups vanilla wafer crumbs
*
6 tablespoons cocoa powder
6 tablespoons powdered sugar
6 tablespoons butter
½ cup cocoa powder
¼ cup butter
or margarine,
24 ounces cream cheese
softened
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.

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 33585% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 258mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 23% Vitamin C 0%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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