Mini Double Chocolate Cheesecakes Recipes

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

PHILADELPHIA Double-Chocolate Cheesecake image

Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 5h5m

Yield 16

Number Of Ingredients 9

Ingredients

24 each OREO Cookies, crushed
¼ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
4 large eggs eggs
½ cup blueberries

Steps:

Heat oven to 325 degrees F.
Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g

MINI CHOCOLATE CHEESECAKES

Mini Chocolate Cheesecakes image

Individually-sized chocolaty cheesecakes on a gingersnap cookie base! You can, of course, use any cookie base that you'd like really. Oreo® is the obvious choice to play up the chocolate flavor, graham crackers are always great, and Nilla® wafers are a fun option, too!

Provided by Rebekah Rose Hills

Categories Chocolate Cheesecake

Time 2h25m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup gingersnap cookie crumbs
2 tablespoons unsalted butter, melted
1 ½ (8 ounce) packages cream cheese, room temperature
½ cup white sugar
2 tablespoons unsweetened cocoa powder
¼ cup sour cream
½ teaspoon vanilla extract
2 large eggs

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.

Nutrition Facts : Calories 217 calories, Carbohydrate 17.1 g, Cholesterol 69 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 134.5 mg, Sugar 12.1 g

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