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Mini Chocolate Cheesecakes
Mini Chocolate Cheesecakes
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Prep Time:
20 minutes
Total Time:
3 hours
Impress with these simple chocolate treats that are sure to steal the spotlight on any dessert spread!
Ingredients:
  • 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
  • 3/4 cup whipping (heavy) cream
  • 2 tablespoons granulated or powdered sugar
Instructions:
  • Preheat oven to 350°F and line 18 medium muffin cups (2 1/2x1 1/4 inches) with paper baking cups. Split sandwich cookies in half and place one cookie half, middle side up, in each cup. Alternatively, place one wafer cookie, flat side down, in each cup.
  • In a spacious bowl, use an electric mixer on medium speed to whip the cream cheese until smooth. Slowly incorporate 1 cup of sugar and cocoa until the mixture is fluffy. Add vanilla, then one egg at a time until fully mixed. Distribute the batter evenly into the cups, filling them almost to the top.
  • Bake the cheesecakes for 20 to 25 minutes until the centers are firm. Let them cool for 15 minutes (they will sink slightly). Refrigerate in muffin cups for at least 1 hour, then cover and refrigerate for an additional hour before serving.
  • In a chilled small bowl, use an electric mixer on high speed to whip all Whipped Cream ingredients until stiff peaks form. Spoon the Whipped Cream on top of the chilled cheesecakes. Store any extra cheesecakes in the refrigerator.

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