These mini chocolate cheesecakes are just the right size for a sweet treat.
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16 (2 1/2-inch) foil baking cups
16 vanilla wafer cookies
1/2 cup sugar
1/3 cup unsweetened cocoa
2 (8-ounce) packages cream cheese, softened
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
Chocolate curls, if desired
Cut-up fruit, if desired
Powdered sugar, if desired
Heat oven to 325°F. Line muffin pans with foil baking cups; place 1 cookie in each foil cup.
Combine 1/2 cup sugar, cocoa, cream cheese, eggs and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl occasionally, until smooth. Spoon over each cookie, filling cups 3/4 full. Bake 30 minutes.
Combine all topping ingredients in bowl; mix well. Spoon about1 tablespoon topping onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool; remove from pan. Cover; refrigerate 1-2 hours or until firm.
Garnish with chocolate curls, fruit and powdered sugar, if desired. Store refrigerated.
Explore reviews fromour online community
I made this recipe just as it was posted in the email newsletter I received and I added half a strawberry to the top for decoration.
I found that the sour cream topping did not "set" as quickly as I thought it would and thus I believe I may have over-baked them. I made them in two sizes: the 2-1/2" baking cup size as well as the tiny 1" baking cup size. Both turned out sort of dry probably due to the over-baking.
The taste, though, was not as good as I expected. I used Hershey's cocoa and it just didn't give any zing to the recipe. The cheesecake part was pretty bland.
I believe I have other cheesecake recipes that may be a little more complicated, but have better taste.