The Pioneer Woman Tasty Kitchen
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Mini Chocolate Cheesecake Appetizers

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Level: Intermediate

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Description

Why? Because cheesecake deserves to be enjoyed at the beginning of the meal. Because they’re bite-sized, which means they are diet-friendly (at least, that’s what I tell myself: portion control!) Because they are pretty. Because who doesn’t love chocolate cheesecake? (My husband, to answer that question. Weirdo.)

Ingredients

  • FOR THE CHEESECAKE FILLING:
  • 11 ounces, weight Cream Cheese, Softened
  • ¾ cups Sugar
  • ¼ cups Cocoa Powder
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • ¼ cups Lemon Yogurt
  • ¼ cups Heavy Cream
  • _____
  • FOR THE CRUST:
  • 1-½ cup Graham Cracker Crumbs
  • 6 Tablespoons Melted Butter
  • ½ cups Powdered Sugar
  • _____
  • FOR THE FROSTING:
  • ¼ cups Butter, Softened
  • ¼ cups Cream Cheese, Softened
  • ¼ teaspoons Vanilla Extract
  • ¾ cups Powdered Sugar
  • 24 pieces Fresh Raspberries

Preparation

Cheesecake filling:

Heat oven to 325°F.

In a large mixing bowl, combine the cream cheese and sugar; beat well. Blend in the cocoa, scraping the bowl and beaters frequently. Add the eggs and vanilla; blend well. Blend in the yogurt and heavy cream (unwhipped). Set aside while preparing the graham cracker crust.

Graham cracker crust:

Pulse graham crackers in a food processor until all large pieces have been broken up. Pour in the melted butter and powdered sugar. Pulse again until well blended.

Scoop a tablespoon of crumbs into each cup of a mini cheesecake pan or mini muffin pan lined with foil liners, and press flat.

After pressing the crumb crust into place, if not using foil liners, spray the sides of the cheesecake pan liberally with cooking oil spray. Place a heaping tablespoon of the filling into each cup, filling the cup approximately 2/3 full. The cheesecakes will rise quite a bit in the cooking process, and then fall back down when taken out.

Bake at 325°F for 25 – 27 minutes. The center will be soft but will set upon cooling. Cool to room temperature, then cover and chill several hours or overnight. (For a pie, cook at 350°F for 35 – 40 minutes.)

Cream cheese frosting:

Prepare the cream cheese frosting by creaming together the butter and cream cheese. Add the vanilla and beat in the powdered sugar a little at a time to avoid the white dust cloud.

Garnish each cheesecake with cream cheese frosting and raspberries. Keep refrigerated.

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