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Mini Chocolate Cheesecakes
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Description
Crazy but true, just 4 ingredients to make these pretty babies!
Ingredients
- 8 ounces, weight Cream Cheese, Room Temperature
- ⅓ cups Sugar
- 4 ounces, weight Semi Sweet Chocolate, Chopped And Divided
- 1 whole Egg
Preparation
Preheat your oven to 300ºF. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray. Beat your cream cheese on medium speed until very smooth, about 2 minutes. Add in the sugar and 3 ounces of melted chocolate. Beat on medium-low for 1 minute until well blended. Add the egg and mix until just incorporated. Spoon the batter into the muffin cups and bake for 15–18 minutes, until the centers of the cheesecakes barley jiggle when nudged. Allow them to cool completely, cover and refrigerate until ready to serve (up to 3 days or freeze for up to 1 month). Just prior to serving, drizzle with the remaining 1 ounce of chocolate.
Note: Paper liners can be used as well, just allow to cool a bit, then gently rip them off.
(Recipe from Abby Dodge’s Desserts 4 Today.)
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One Comment
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lindafromgeorgia on 4.12.2011
Just made these and they are soooo good. I did alter the receipe for my husband because he is a diabetic. I used Russell Stover dark chocolate and splenda instead of sugar. Thank you for sharing.