Rocky-Road Cheesecake Cups
Yield
14 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chocolate wafer crumbs
|
* |
| 3 | tablespoons |
butter
or margarine, melted |
|
| 1 | tablespoon |
sugar
|
|
| 8 | ounces |
cream cheese
room temperature |
|
| ⅓ | cup |
sugar
|
|
| 3 | tablespoons |
cocoa powder
unsweetened |
|
| 2 | large |
eggs
|
|
| ½ | cup |
sour cream
dairy |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
miniature marshmallows
|
|
| ¼ | cup |
almonds
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chocolate wafer crumbs
|
* |
| 45 | ml |
butter
or margarine, melted |
|
| 15 | ml |
sugar
|
|
| 231.2 | ml/g |
cream cheese
room temperature |
|
| 79 | ml |
sugar
|
|
| 45 | ml |
cocoa powder
unsweetened |
|
| 2 | large |
eggs
|
|
| 118 | ml |
sour cream
dairy |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
miniature marshmallows
|
|
| 59 | ml |
almonds
chopped |
*
|
Directions
In a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon sugar.
Press onto bottoms and sides of 14 (2½ to 3-inch)muffin cups or 6-ounce custard cups.
Refrigerate while preparing filling.
Preheat oven to 350℉ (180℃).
In a medium bowl, beat cream cheese to soften; blend in ⅓ cup sugar, cocoa powder, eggs, sour cream and vanilla.
Stir in marshmallows and almonds.
Spoon into crumb-lined cups.
Bake in preheated oven 20 to 22 minutes or until set.
Remove from oven; cool.
Run a small spatula around edge of each cheesecake to remove.
