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Recipe

Mini Chocolate Cheesecakes

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Imagine these chocolate desserts on your next dessert tray! Showstoppers this easy are what everyone needs.

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( 45 Ratings)

45 Ratings

5 Stars 58%

4 Stars 16%

3 Stars 16%

2 Stars 11%

1 Stars

Member Reviews ( 11 )

1b330f26-ed30-460b-a851-de094cfbd54e

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PREP TIME 20 Min
TOTAL TIME 3 Hr
SERVINGS 18

Cheesecakes

9: creme-filled chocolate sandwich cookies or 18 vanilla wafer cookies

2: packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened

1: cup granulated sugar

1/4: cup unsweetened baking cocoa

2: teaspoons vanilla

3: eggs

Whipped Cream

3/4: cup whipping (heavy) cream

2: tablespoons granulated or powdered sugar

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1 Heat oven to 350ºF. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
3 Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
4 In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.

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Nutrition Information:

1 Serving (1 Serving)

Calories 195

(Calories from Fat 115),

Total Fat 13g

(Saturated Fat 7g,
Trans Fat ncg),

Cholesterol 70mg;
Sodium 130mg;
Total Carbohydrate 16g

(Dietary Fiber 1g,
Sugars ncg),

Protein 4g;

Percent Daily Value*:

Vitamin A 10 %;
Vitamin C 0 %;
Calcium 2 %;
Iron 4 %;

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 11 Reviews View All

Posted 2/14/2011 1:16:33 PM REPORT ABUSE becca316 said:

Rating:

I just made these and I still have an hour left of cooling to do but I tried one and they are so yummy!! Perfect texture and chocolate flavor. Best part was how easy they were to make! Definitely a keeper!

This reply was: Helpful Inspiring

Posted 8/25/2010 10:26:41 AM REPORT ABUSE kt_roelens said:

Rating:

These were absolutely delicious! I have never made cheesecake before and they turned out great. I used regular cocoa and the color still looked the same as the picture. I used oreo cookies on the bottom and placed half of a raspberry on the top of the whip cream instead of more cookie and everyone raved about them. They were not difficult to make at all and they looked like they were! The home made whip cream topped it off. They are very rich and decadent, perfect with coffee. Definitely a hit!

This reply was: Helpful Inspiring

Posted 8/27/2009 12:18:38 PM REPORT ABUSE Wanda_2009 said:

Rating:

This recipe was so simple and quick to prepare. I used silicone baking cups and they slipped out easily and looked beautiful. I always bake my cheesecakes with a pan of boiling water on the bottom rack to prevent cracking and I did with this recipe also. I also used the dark Hershey cocoa powder and the color was as rich as the taste. Absolutely delicious, will make them again. Thanks

This reply was: Helpful Inspiring