MOCHA MINI CHEESECAKES
Coffee and melted chocolate add their mocha deliciousness to these mini cheesecakes baked into graham cracker-lined muffin cups.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat cream cheese, remaining sugar and vanilla with mixer until blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Nutrition Facts : Calories 420, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 25 g, Protein 7 g
MOCHA CHEESECAKE MINIS
Take a bite of these decadent Mocha Cheesecake Minis and serve them at your next holiday party. You'll love the hints of chocolate and coffee in this mocha cheesecake that is all topped with some whipped topping for a delicious dessert you don't have to share.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
- Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
- Bake 23 to 25 min. or until centers are almost set. Cool completely.
- Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.
Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MOCHA CHOCOLATE CHEESECAKES {HEALTHIER}
Mocha Mini Cheesecakes made with part Greek yogurt, less sugar and a delicious chocolate coffee flavor. These are the perfect individual cheesecake dessert! Gluten-free friendly.
Provided by Ashley
Categories dessert
Time 2h15m
Number Of Ingredients 12
Steps:
- to 325ºF and line muffin tin with paper liners or silicone liners. Set aside.
- Place melted butter in medium bowl. Using Bullet or small food processor, process cookies into crumbs - you should get about 1 cup. Transfer to bowl with butter and mix with fork until combined. Scoop about 1 tablespoon of crumb mixture into bottom of lined muffin tin, pressing down with back of spoon. Poke three holes with toothpick. Bake for 8 minutes. Upon taking out of the oven, immediately press crust back down until flat. Let cool completely. Turn oven up to 350ºF.
- In a small pot over low-medium heat, melt chocolate chips, milk and instant coffee together until combined and smooth. Remove from heat and set aside. In a large bowl using electric mixer, beat together softened cream cheese until smooth. Add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary. Add in cooled, melted chocolate mixture until combined. Add egg and egg white, mixing until just combined - be careful not to overmix. Using medium cookie scoop, disperse batter evenly into 12 cups, filling about 3/4 way full.
- the mini cheesecakes about 14-16 minutes, until the edges have set and middle only slightly jiggling. If the cheesecakes have cracked they're definitely done. Watch after 12 minutes.
- Allow cheesecakes to cool in pan for about 20 minutes before transferring to fridge to chill for 2 hours.
- Once the cheesecakes have chilled for at least 1 hour, you can add the ganache topping. In a small pot over low-medium heat combine heavy cream (or coconut milk) with chocolate chips, stirring until melted. Add about 1/2 tablespoon to top of chilled cheesecake then place back in fridge to chill and set the ganache for another hour. (2 hours total for chilling cheesecake.) Add whipped topping and chocolate shavings if desired. Enjoy!
Nutrition Facts : ServingSize 1 mini cheesecake, Calories 172 calories, Sugar 17g, Sodium 105, Fat 8g, SaturatedFat 3g, UnsaturatedFat 4, Carbohydrate 22g, Fiber 1g, Protein 4g, Cholesterol 45
MINI MOCHA CHEESECAKES
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.
Nutrition Facts : Calories 174 g, Fat 2 g, Fiber 1 g, Protein 9 g
CHOCOLATE MOCHA CHEESECAKE
The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!
Provided by Melissa
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 27.9 g, Cholesterol 76 mg, Fat 20.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 12 g, Sodium 216.1 mg, Sugar 19.2 g
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
MINI MOCHA CHEESECAKES
Steps:
- Preheat oven to 275°F. Line 9 cups of a standard muffin tin with paper liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Purée until smooth, about 4 minutes, scraping down sides as needed.
- Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Transfer to a wire rack and let cool completely in pan, then refrigerate (in pan) at least 1 1/2 hours (or up to 3 days, covered).
- To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.
- About cottage cheese
- Cottage cheese varieties range from nonfat to 4% milk fat and have small, medium, or large curds. We prefer nonfat cottage cheese with small curds for this recipe. For a heart-healthy diet, choose one with fewer than 400 milligrams sodium per serving.
- nutrition information
- Per Cheesecake (without whipped cream)
- Calories: 196
- Fat: 2g (1g Saturated Fat)
- Protein: 10g
- Carbohydrates: 34g
- Fiber: 1g
PEPPERMINT WHITE MOCHA CHEESECAKES
Make and share this Peppermint White Mocha Cheesecakes recipe from Food.com.
Provided by Jonathan Melendez
Categories Cheesecake
Time 1h10m
Yield 12 cheesecakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place vanilla wafers in a food processor and pulse until finely chopped. Transfer to a large bowl and stir in the melted butter until well combined.
- Divide the mixture between the wells of the pan and press down into an even layer. Bake for 5 minutes and let cool. Lower oven temperature to 325 degrees.
- Beat together the cream cheese, sugar and flour until smooth and creamy. Stir in the vanilla and then add the eggs one at a time, mixing well after each addition.
- Remove about 1/2 cup of the filling and transfer to a small bowl. Add the peppermint extract and red food coloring and mix until well combined.
- Gently fold the red batter into the regular batter once or twice until streaked throughout. Use a small ice cream scoop or spoon to divide the cheesecake batter evenly between each well.
- Bake in a 325 degree F oven for 13-15 minutes until centers are just set. Remove from the oven and let cool completely. Refrigerate for 2-3 hours and up to overnight.
- Melt the white chocolate in the microwave for 30 second intervals, stirring after each, until melted and smooth. Alternatively melt in a double boiler. Transfer to a squeeze bottle or piping bag fitted with a small tip and pipe out handles in a "C" shape onto a baking sheet lined with parchment paper. Freeze for about 5 minutes to harden.
- Remove the cheesecakes from the pan and peel away the liners. Insert a white chocolate handle into each and then garnish with a dollop of whipped topping, mini marshmallows and crushed up candy canes before serving.
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
More about "mocha cheesecake minis recipes"
MINI MOCHA CHEESECAKES – ART OF NATURAL LIVING
From artofnaturalliving.com
MINI MOCHA-TOFFEE CRUNCH CHEESECAKES RECIPE
From myrecipes.com
12 MINI CHEESECAKES WITH BIG FLAVOR | ALLRECIPES
From allrecipes.com
MINI MOCHA CAPPUCCINO CHEESECAKES - SUGAR DISH ME
From sugardishme.com
MINI MOCHA BROWNIE CHEESECAKES RECIPE | LAND O’LAKES
From landolakes.com
NO-BAKE MOCHA CHEESECAKE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
MINI MOCHA CHEESECAKE DESSERT RECIPE | VAN HOUTTE
From vanhoutte.com
MOCHA CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
MINI STRAWBERRY CHEESECAKE CUPS | FOODTALK
From foodtalkdaily.com
BABY MOCHA CHEESECAKES - WHITEWATER COOKS
From whitewatercooks.com
RAW MOCHA MINI CHEESECAKES [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
MINI MOCHA COLD BREW CHEESECAKES | CHAMELEON ORGANIC …
From chameleoncoffee.com
EAGLE BRAND® | FROZEN MOCHA CHEESECAKE
From eaglebrand.ca
MINI MOCHA CHEESECAKES - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
MINI MOCHA CHEESECAKES - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
MINI MOCHA CHEESECAKES RECIPE LIST - SALEWHALE.CA
From salewhale.ca
NO BAKE MOCHA CHEESECAKE - FOR COFFEE LOVERS! | EAT MY CHEESECAKE
From eatmycheesecake.com
MINI MOCHA CHEESECAKES
From myorganizedchaos.net
PEPPERMINT MOCHA MINI CHEESECAKES - WILL COOK FOR SMILES
From willcookforsmiles.com
MINI MOCHA CHEESECAKE - NUTRACELLE
From nutracelle.com
MINI MOCHA CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MINI MOCHA CHEESECAKES | FOOD TO LOVE
From foodtolove.co.nz
RECIPE: MINI MOCHA MATCHA CHEESECAKE
From eatyour.coffee
MINI MOCHA CHEESECAKES RECIPE | RECIPE | DESSERTS, CHEESECAKE …
From pinterest.ca
MINI MOCHA CHEESECAKES - WAITROSE
From waitrose.com
NO BAKE MOCHA CHEESECAKE MINI INDULGENCES - 2 COOKIN MAMAS
From 2cookinmamas.com
MINI MOCHA CHEESECAKES (VEGAN GF) – NOURISHING AMY
From nourishingamy.com
MINI BAILEYS MOCHA CHEESECAKE - WHISKING WOLF
From whiskingwolf.com
HEALTHY MOCHA MINI CHEESECAKES - RACHEL COOKS®
From rachelcooks.com
CAFE MOCHA SUGAR FREE MINI CHEESECAKES - I HACKED DIABETES
From ihackeddiabetes.com
MINI MOCHA CHEESECAKES RECIPE | RECIPE | MOCHA CHEESECAKE, …
From pinterest.ca
MINI PEPPERMINT MOCHA CHEESECAKES - ZEST & SIMMER
From zestandsimmer.com
MINI MOCHA CHEESECAKES - ANTIPASTI RECIPES
From fooddiez.com
MINI MOCHA CHEESECAKES + WHITE CHOCOLATE KAHLUA GANACHE
From whiskedawaykitchen.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