Mini Chocolate Cheesecakes

  • Currently 4/5
Makes 10 servings. From Betty Crocker
9 Oreo cookies
11 ounces cream cheese
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
3 eggs
whipped cream
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. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.
Nutrition Information:
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
Dish   Dessert

Laurie Hogan

Member since Jan 2008

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