Simple Mini Cocoa Cheesecakes
16
servings
30 min
PREP TIME
02 hrs 10 min
TOTAL TIME

Ingredients

Crust

16 (2 1/2-inch) foil baking cups

16 vanilla wafer cookies

Cheesecake

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

Topping

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

Garnish

Chocolate curls, if desired

Cut-up fruit, if desired

Powdered sugar, if desired

How to make

  1. STEP 1

    Heat oven to 325°F. Line muffin pans with foil baking cups; place 1 cookie in each foil cup.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Garnish with chocolate curls, fruit and powdered sugar, if desired. Store refrigerated.

Nutrition

200Calories
14Fat (mg)
65Cholesterol (mg)
125Sodium (mg)
15Carbohydrates (g)
0Dietary Fiber
4Protein (g)

Reviews

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  February 16, 2009

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.

— says Bonnie
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