MINT CHOCOLATE CHEESECAKE
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 9h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.
Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
MINI CHOCOLATE CHEESECAKES WITH PEANUT BUTTER FILLED DELIGHTFULLS
[DRAFT]
Provided by Food Network
Categories dessert
Time 26m
Yield 3 Dozen Mini Cheesecakes
Number Of Ingredients 9
Steps:
- PREHEAT oven to 350°F. Melt baking bar per package melting directions. Set aside. PLACE 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels. BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Beat in melted chocolate. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup. BAKE for 11 to 12 minutes or until just set. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners. TIP: 1/3 less fat cream cheese (Neufchatel) can be substituted for the regular cream cheese.
MINI CHOCOLATE CHEESECAKES
Make and share this Mini Chocolate Cheesecakes recipe from Food.com.
Provided by little.bit.osugar
Categories Cheesecake
Time 35m
Yield 18 mini cheesecakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line muffin pans with cupcake liners.
- Cheesecake: Grind whole Oreos (cream center included) to make a fine 'dust'. Melt butter then add the ground oreos to the butter and mix with a fork until clumpy. Scoop half a tablespoon per cup. Press down to firm up the crust.
- Mix cream cheese, half cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each egg. Meanwhile melt all the chocolate squares according to package directions. Add melted chocolate to the cream cheese mixture and mix until smooth and chocolatey. It should look like thick chocolate pudding.
- Pour a tablespoon into each cup. Bake at 350 for about 20-25 minutes or until tooth pick inserted comes out clean. Let cool completely.
- Whipped cream: Whip heavy cream until it starts to thicken. Add sugar one tablespoon at a time until you reach your desired sweetness.
- Raspberry sauce: Microwave raspberries for 30 seconds. Scoop a tablespoon into coffee filter paper, twist and squeeze gently until you get the juice out. Repeat with the rest of the raspberries. Add sugar a bit at a time and whisk in until there are no more clumps.
- Assembly: When ready to serve, spoon some whipped cream on top each cheesecake and drizzle with raspberry sauce and kick that chocolate craving to the curb! If you want to be fancy you can put the whipped cream into a piping bag and use your favorite tip to pipe it out instead.
Nutrition Facts : Calories 228.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 59.2, Sodium 119.4, Carbohydrate 17.8, Fiber 1.8, Sugar 13.1, Protein 3.7
MINI CHOCOLATE CHEESECAKES
Imagine these chocolate desserts on your next dessert tray! Showstoppers this easy are what everyone needs.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
- Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
- In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.
Nutrition Facts : Calories 195, Carbohydrate 16 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg
MINI CHOCOLATE CHEESECAKES
Kids will love making these little chocolate cupcakes, with a crunchy biscuit base and Easter egg topping
Provided by Sarah Cook
Categories Treat
Time 50m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
- To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.
Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
MINI CHOCOLATE CHEESECAKES
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
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
MINI ALMOND CHEESECAKES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™
These clever three-bite cheesecakes have the easiest crust imaginable and are loaded with the blissful flavor pairing of almond, cherry and chocolate.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h28m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
- Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
- Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 6.8 g, Cholesterol 24 mg, Fat 8.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 5.1 g, Sodium 62.5 mg, Sugar 1.9 g
SWIRLED CHOCOLATE MINT MINI CHEESECAKES
Chocolate and Mint are classically compitable flavors in these wonderfully, delicious mini cheesecakes. You could probaly make these in a mini muffin time is you wanted. Just use mini cupcake foil papers. The swirled choc/mint "kisses"/chips are from Nestles, as is the baking cocoa. Cooling Time - 1 hr chilling
Provided by Nana Lee
Categories Cheesecake
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 300°F.
- Place 12 - 2 inch foil muffin cups on baking sheet or in a muffin tin.
- COMBINE crumbs, 2 tablespoons sugar and butter in small bowl.
- Press rounded tablespoon of mixture onto bottom of each muffin cup.
- Sprinkle 3/4 cup morsels over crumb mixtures.
- BEAT remaining 1/2 cup sugar, cream cheese, egg, cocoa and vanilla extract in large mixer bowl until smooth.
- Spoon about 1/4 cup filling into each bake cup.
- Sprinkle with remaining morsels.
- BAKE for 18 to 22 minutes or until just set. Remove from oven to wire rack.
- Cool completely.
- Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 196.2, Fat 13.8, SaturatedFat 8.3, Cholesterol 56.4, Sodium 142.2, Carbohydrate 15.8, Fiber 0.4, Sugar 12.2, Protein 3.2
More about "mini chocolate cheesecakes with mint filled delightfulls recipes"
CHOCOLATE FUDGE-MINT CHEESECAKE | VERY BEST BAKING
From verybestbaking.com
Servings 12Calories 704 per servingTotal Time 6 mins
12 MINI CHEESECAKES WITH BIG FLAVOR - ALLRECIPES
From allrecipes.com
MINI MINT CHOCOLATE OREO CHEESECAKE | EASY MINI …
From lifeloveandsugar.com
MINI CHOCOLATE CHEESECAKES - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
MINI CHOCOLATE CHEESECAKES RECIPE | HOW TO MAKE CHEESECAKE
From lifeloveandsugar.com
EASY NO BAKE MINT CHOCOLATE CHIP CHEESECAKE - THE …
From thebusybaker.ca
MINI CHOCOLATE CHEESECAKES - BAKER BY NATURE
From bakerbynature.com
MINI MINT CHOCOLATE CHEESECAKES - THE COUNTRY COOK
From thecountrycook.net
5/5 (1)Total Time 1 hr 35 minsCategory DessertPublished Mar 9, 2021
MINT CHOCOLATE CHEESECAKE - THE BEST CHEESECAKE RECIPES
From thebestcheesecakerecipes.com
EASY MINI CHEESECAKE CUPS | VERY BEST BAKING - TOLL HOUSE®
From verybestbaking.com
MINT CHOCOLATE CHEESECAKE • LOVE FROM THE OVEN
From lovefromtheoven.com
NO-BAKE MINI CHEESECAKES – STATE OF DINNER
From stateofdinner.com
MINI CHOCOLATE CHEESECAKES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
MINT CHOCOLATE CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
OREO CHOCOLATE MINT CHEESECAKES - SUGAR AND SOUL
From sugarandsoul.co
STRAWBERRY PHYLLO CHEESECAKE CUPS RECIPE - THE FRESH COOKY
From thefreshcooky.com
MINI CHOCOLATE CHEESECAKES WITH MINT FILLED DELIGHTFULLS™
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love