INDIVIDUAL ORANGE AND CHOCOLATE CHEESECAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
- In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
- Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.
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-ORANGE CHEESECAKES
Treat your taste buds to a little excitement with our Mini Chocolate-Orange Cheesecakes. Perfectly proportioned to serve to a large group, Mini Chocolate-Orange Cheesecakes even look spectacular. The whole crowd will adore Mini Chocolate-Orange Cheesecakes.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 16 cheesecakes
Number Of Ingredients 12
Steps:
- Preheat oven to 275°F. In a medium bowl, combine the graham-cracker crumbs, butter, and sugar. Mix well.
- Place cupcake liners in a regular-sized muffin tin and spoon 1 tbsp. of crumb mixture into each liner and press down firmly.
- With an electric or stand mixer, whip the cream cheese until smooth, about 2 to 3 minutes. Add the sugar, and mix well. Add in the orange extract and eggs, and mix until just combined. Add the sour cream, and incorporate completely.
- Melt ¾ cup chocolate chips in the microwave for 45 seconds. Stir well, and heat in 10-second increments until fully melted.
- Fold 1 cup of the cheesecake mixture into the melted chocolate, and mix completely.
- Spoon about 1 tbsp. of chocolate cheesecake mixture on top of the graham-cracker crust, and smooth over. Repeat with the rest of the crusts.
- Add the orange zest to the cheesecake mixture that is still in the bowl, and mix well. Spoon about 1 tbsp. of this mixture over the chocolate mixture, and smooth over.
- Bake for 30 minutes and let cool to room temperature on a cooling rack.
- Meanwhile, place the remaining ½ cup chocolate chips in a medium-sized bowl.In a small saucepan, heat the heavy cream over medium heat and bring to a simmer. (Don't boil!)
- Pour the cream over the chocolate chips and let sit for 3 minutes before stirring, and then mix until completely smooth. Drizzle the chocolate over the cheesecakes. Place cheesecakes in the refrigerator for at least 4 hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI CHOCOLATE CHEESECAKES
Mini Chocolate Cheesecakes are made in a MUFFIN PAN! So easy and delicious!
Provided by Ashley Manila
Categories Dessert
Time 2h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
- Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
- Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
- Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
- Reduce oven to 300°F.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in the sugar and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
- Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it's almost full.
- Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.
- Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
- Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.
- Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.
CHOCOLATE ORANGE CHEESECAKES
Categories Cake Food Processor Cheese Chocolate Dessert Bake Orange Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 individual cakes
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups.
- Grind wafers to a fine powder in a food processor.
- Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure.
- Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack.
- Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.
- Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.
MINI CHOCOLATE CHEESECAKES
These Mini Chocolate Cheesecakes are smooth, creamy and made with an Oreo cookie crumb crust, chocolate ganache topping and chocolate whipped cream! A classic little treat with plenty of chocolate!
Provided by Life Love and Sugar
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. 2
- . Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
- . Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
- . Reduce oven to 300°F (148°C). 5.
- In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 6.
- Add the sour cream and vanilla extract. Beat on low speed until well combined. 7.
- Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 8.
- Stir in the melted chocolate. 9.
- Add the filling to each cheesecake cup until cups are mostly full. 10
- Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes. 11
- Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When the cheesecakes are cool, remove from the pan. 12
- Add the chocolate chips for the ganache to a small bowl. Heat the heavy whipping cream just until it begins to boil. 13
- Pour the cream over the chocolate chips and then whisk until melted and smooth. 14
- Add a little chocolate ganache to the top of each cheesecake. 15
- To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla to a large mixer bowl and whip on high speed until stiff peaks form. 16
- Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar. 17
- Refrigerate cheesecakes until ready to serve. Cheesecakes are best when stored well covered and consumed with 3-4 days.
Nutrition Facts : ServingSize 1 Mini Cheesecake, Calories 281 calories, Sugar 21.1 g, Sodium 145.5 mg, Fat 18 g, SaturatedFat 8.4 g, TransFat 0.2 g, Carbohydrate 26.6 g, Fiber 1.9 g, Protein 5.2 g, Cholesterol 60.8 mg
CHOCOLATE ORANGE CHEESECAKE
A Terry's chocolate orange cheesecake
Provided by connorrouse
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Put the Hobnobs in a bowl and crush with the end of a rolling pin until the Hobnobs are like breadcrumbs.
- Melt the butter in a heatproof bowl for 30 seconds. Add the crushed hobnobs to the butter and mix well.
- Add the biscuit mix into a big glass dish or 3 small tins and leave in the fridge for 30-40 mins.
- Whisk the philadelphia and icing sugar together in a mixing bowl.
- In a separate mixing bowl use an electric whisk to whisk the double cream till it peaks.
- Melt 160g of the chocolate orange by putting it into a heatproof bowl and then into the microwave for 30 seconds.
- Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk.
- With rest of the chocolate orange grate on top of the mixture or place the segments in the middle.
More about "mini chocolate orange cheesecakes recipes"
BEST MINI DEATH BY CHOCOLATE CHEESECAKES RECIPE - …
From delish.com
5/5 (9)Servings 12Cuisine AmericanTotal Time 2 hrs 10 mins
- Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form.
MINI CHOCOLATE ORANGE CHEESECAKES - JANE'S PATISSERIE
From janespatisserie.com
Estimated Reading Time 7 mins
- Carefully melt your chocolate orange chocolate. I do this in the microwave in short 15 second bursts, stiring well each time until smooth.
MINI CHOCOLATE ORANGE CHEESECAKES | MARSHA'S BAKING …
From marshasbakingaddiction.com
Estimated Reading Time 5 mins
- Using a food processor, pulse the Oreos into fine crumbs. Add the melted butter, and mix until all the crumbs are moist.
- Press the mixture into the prepared muffin cases. Bake for 8 minutes, then allow to cool whilst preparing the cheesecake.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined.
MINI CHOCOLATE ORANGE CHEESECAKES | TASTY KITCHEN: A …
From tastykitchen.com
4/5 (1)
NO-BAKE TERRY'S CHOCOLATE ORANGE CHEESECAKE! - …
From janespatisserie.com
Estimated Reading Time 8 mins
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat until fully melted.
- Melt the 300g of Chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
MINI ORANGE CHEESECAKES + GIRLS’ NIGHT IN | HANDLE THE …
From handletheheat.com
Estimated Reading Time 7 mins
- Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
- In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream and zest and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.
CHOCOLATE ORANGE CHEESECAKE - CHARLOTTE'S LIVELY …
From charlotteslivelykitchen.com
Estimated Reading Time 6 mins
- Melt the milk chocolate (175g). I melt mine in a saucepan over a very low heat, but you can also use a bain marie or the microwave in 20-second bursts if you prefer. Set aside to cool.
- Remove the cheesecake from the fridge. Fit a piping bag with a large star nozzle. Add the white chocolate orange cheesecake mixture into the piping bag. Pipe 8 swirls around the edge of the cheesecake.
CHOCOLATE ORANGE CHEESECAKE - CUPCAKE PROJECT
From cupcakeproject.com
5/5 Location St. Louis, MOEstimated Reading Time 5 mins
- Reduce oven temperature to 300 F. In a large mixing bowl, beat cream cheese, sugar, flour, salt, and zest until fully combined.
CHOCOLATE ORANGE MINI CHEESECAKE RECIPE - JUST NICOLE …
From justnicole.co.uk
Estimated Reading Time 2 mins
- pop the oreos into a plastic bag, give them a good bash with a rolling pin until it is breadcrumb consistency
- Mix the cream cheese, orange reduction or flouring , chocolate powder and Icing sugar in a bowl until well combined
MINI CHOCOLATE ORANGE CHEESECAKES | HIGH HEELS AND …
From highheelsandgrills.com
Estimated Reading Time 4 mins
- Preheat oven to 275°F. In a medium bowl, combine the graham-cracker crumbs, butter, and sugar. Mix well.
- Place cupcake liners in a regular-sized muffin tin and spoon 1 tbsp. of crumb mixture into each liner and press down firmly.
- With an electric or stand mixer, whip the Philadelphia Cream Cheese until smooth, about 2 to 3 minutes. Add the sugar, and mix well. Add in the orange extract and eggs, and mix until just combined. Add the sour cream, and incorporate completely.
- Melt ¾ cup chocolate chips in the microwave for 45 seconds. Stir well, and heat in 10-second increments until fully melted.
CHOCOLATE ORANGE MINI EGG CHEESECAKE - MY FUSSY …
From myfussyeater.com
5/5 Estimated Reading Time 2 mins
- Make the biscuit base by melting the butter in a pan on the hob. Break up the digestive biscuits and blitz in a food processor until they reach a fine crumb consistency. Add the melted butter and blitz again until combined.
- Press the biscuit base firmly into a round springform tin (I used a 23cm one) and chill in the fridge while you make the cream cheese filling.
- Beat the cream cheese and icing sugar together in a bowl. In another bowl whisk the cream until it forms soft peaks and then fold into the cream cheese mixture. Stir in the majority of the orange zest, keeping back a little to decorate.
- Spoon half the cream cheese and cream mixture over the biscuit base and smooth with the back of a spoon. Drop the Mini Eggs randomly into the cheescake and spoon over the remainder of the mixture, again smoothing it with the back of a spoon. Cover with cling film and chill in the fridge for at least 4 hours.
MINI CHEESECAKES RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
- Add about a tablespoon of the mixture into each cup and press down firmly. Bake for 5 minutes and set it aside.
EAGLE BRAND® | MINI WHITE CHOCOLATE CHEESECAKES
From eaglebrand.ca
MINI CHOCOLATE ORANGE CHEESECAKES! | MINI CHEESECAKE ...
From pinterest.com
CHOCOLATE ORANGE CHEESECAKE - RICH, CHOCOLATE …
From youtube.com
MINI CHOCOLATE ORANGE CHEESECAKES | RECIPE | …
From pinterest.ca
COOKLYBOOKLY: MINI CHOCOLATE ORANGE CHEESECAKES
From cooklybookly.com
10 BEST MINI CHOCOLATE CHEESECAKES RECIPES | YUMMLY
From yummly.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