Double Chocolate Cheesecake Cups
Double Chocolate Cheesecake Cups takes roughly 45 minutes from beginning to end. This hor d'oeuvre has 463 calories, 6g of protein, and 27g of fat per serving. This recipe serves 16 and costs $2.01 per serving. This recipe from Confessions of a Baking Queen requires cream cheese, eggs, cocoa powder, and vanillan extract. 10 people have made this recipe and would make it again. Overall, this recipe earns a rather bad spoonacular score of 33%. If you like this recipe, take a look at these similar recipes: Double-Chocolate Pudding Cups, Double-Chocolate Pudding Cups, and Double Chocolate Fudge Cups.
Servings: 16
Ingredients:
2 tbsp butter, melted
1 cup chocolate chips
1/3 cup cocoa powder
1 cup Speculoos cookies, crushed
2 8 oz blocks cream cheese, at room temp.
2 eggs
2 cups heavy whipping cream
3 tbsp powdered sugar
Strawberries for garnish
2 cups sugar
1/2 cup sweetened condensed milk
1 tsp vanilla extract
Equipment:
hand mixer
food processor
ziploc bags
rolling pin
muffin tray
bowl
oven
frying pan
whisk
Cooking instruction summary:
Preheat oven to 350F and line a muffin pan with liners. Use a food processor or a plastic bag and rolling pin to crush the Speculoos cookies into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Set aside.In the bowl of an electric mixer beat cream cheese for 2 minutes. Add in sugar and cocoa powder mix for 1 more minute. Mix in eggs, vanilla extract and sweetened condensed milk. Scoop 1 tbsp of crust mixture into each muffin section of pan, make sure to press down evenly. Pour cheesecake mixture on top of crust into 2/3 full. Sprinkle a few chocolate chips on top of cheesecake layer and press down lightly. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in fridge for at least 4 hours or overnight. In the bowl of an electric mixer whisk whipping cream and powdered sugar until stiff peaks form. Scoop a small dollop of whipped cream on top of mini cheesecake and top with a slice of strawberry.
Step by step:
1. Preheat oven to 350F and line a muffin pan with liners. Use a food processor or a plastic bag and rolling pin to crush the Speculoos cookies into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Set aside.In the bowl of an electric mixer beat cream cheese for 2 minutes.
2. Add in sugar and cocoa powder mix for 1 more minute.
3. Mix in eggs, vanilla extract and sweetened condensed milk. Scoop 1 tbsp of crust mixture into each muffin section of pan, make sure to press down evenly.
4. Pour cheesecake mixture on top of crust into 2/3 full. Sprinkle a few chocolate chips on top of cheesecake layer and press down lightly.
5. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake.
6. Let cool in pan for 1 hour and transfer to refrigerator to chill.
7. Let cheesecakes chill in fridge for at least 4 hours or overnight. In the bowl of an electric mixer whisk whipping cream and powdered sugar until stiff peaks form. Scoop a small dollop of whipped cream on top of mini cheesecake and top with a slice of strawberry.
Nutrition Information:
covered percent of daily need
