Mini Chocolate Cheesecake | Recipes

Mini Chocolate Cheesecake

(40) Ratings:
Prep Time:
Baking Time:
Makes:15
Freezing:excellent

These mini cheesecakes are big on delicious chocolate taste. Add a special garnish to suit any occasion.

Ingredients

Crust

1/2 cup 125mL chocolate wafer crumbs
1/2 cup 125mL Robin Hood® Oats
1 tbsp 15mL granulated sugar
1/4 cup 50mL melted butter

Filling

2 pkgs 250 g each cream cheese
1/2 cup 125mL granulated sugar
2 eggs
1 tsp 5mL vanilla extract
2 sq 10 oz/28g each semi-sweet chocolate, melted and cooled

Garnish, optional

Chocolate dipped strawberries
whipped cream
Strawberry or raspberry purée

Directions

  1. Preheat oven to 325°F (160°C). Line 15 muffin.
  2. Crust: Combine all ingredients in small bowl. Mix well. Press a spoonful into bottom of 15 paper lined muffin cups.
  3. Bake in centre of preheated over for 5 minutes.
  4. Filling: Beat cream cheese and sugar in small bowl on medium speed of electric mixer until smooth. Add eggs one at a time and vanilla, mixing thoroughly after each. Add chocolate. Mix well. Spoon over crusts filling almost full.
  5. Bake in preheated oven for 20 to 25 minutes or just until set. Cool completely on rack before removing from pan. Chill.
  6. Garnish: Decorate top with a chocolate dipped strawberry or a dollop of whipped cream and chocolate curl or chocolate heart decoration.

Tips

  • To freeze, wrap cooled cheesecakes individually in plastic wrap. Thaw at room temperature for about 40 minutes before serving.

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