Mini Chocolate Cheesecakes

(originally made 2/2010)

This is the last of my Valentine's reviews   :)    I've been in the mood for cheesecake for days, and this recipe jumped out at me because of chocolate/VDay connection.    It was easy to put together, simple ingredients.   I personally think that it does not need the last dollop of hot fudge on the top, I'd only done a few and am glad I stopped because it's very good without it.    I used oreos for the bottom crust since I already had them on hand.    Overall a great recipe for something that's "light".    Tim took 3 because they were 'so small', but they are very rich and he put one back.

* Exported from MasterCook *

                        Mini Chocolate Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    foil baking cups
  12              thin  chocolate wafer cookies (from 9-oz package) -- crushed (2/3 cup) - used Oreos
  12                oz  1/3-less-fat cream cheese (Neufch√Ętel) -- softened
     2/3           cup  sugar
  2          teaspoons  vanilla
     1/4           cup  unsweetened baking cocoa
  1              whole  egg
  1                     egg white
  1                 oz  bittersweet or semisweet baking chocolate -- melted-
     1/3           cup  fat-free hot fudge topping
                        Fresh raspberries -- if desired

Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon -- firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
In a   large  bowl -- beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan -- cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
To serve -- carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.


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