Mini Marble Cheesecakes

Mini Marble Cheesecakes requires about 45 minutes from start to finish. This recipe serves 12 and costs 74 cents per serving. One serving contains 243 calories, 3g of protein, and 16g of fat. Head to the store and pick up vanillan extract, egg, whipped cream, and a few other things to make it today. This recipe is liked by 294 foodies and cooks. It is brought to you by Crazy for Crust. With a spoonacular score of 8%, this dish is very bad (but still fixable). Try Raspberry Marble Cheesecakes, Mini Marble Cupcakes, and Mini Cheesecakes for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line a 12-cup muffin pan with liners.Place graham crackers in a large ziploc bag. Seal the bag except for 1 and roll with a rolling pin to crush the graham crackers to a fine crumb. This can also be done in a food processor. Stir graham cracker crumbs with sugar and melted butter. Scoop 1-2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12). Press to compact.Beat cream cheese until smooth, about 30 seconds, using a stand mixer fitted with the paddle attachment or a hand mixer. Beat in sour cream, egg, sugar, and vanilla. Beat until no lumps remain. (Its helpful if all ingredients are room temperature before starting!)Melt semi-sweet baking chocolate in a small bowl on high power in 30 second increments, stirring between each, until melted and smooth. Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup). Scoop about 1 teaspoon of the chocolate cheesecake batter on the top and swirl with a toothpick to create the marbled look.Bake cheesecakes for about 18-21 minutes until the tops are puffed and slightly cracking. Cool completely, then chill for at least 2 hours or overnight.To serve: remove the cupcake liner and top with chocolate whipped cream and PEEPS Marshmallow Snowmen or PEEPS MarshmallowTrees!

 

Step by step:

1. Preheat oven to 350F. Line a 12-cup muffin pan with liners.

2. Place graham crackers in a large ziploc bag. Seal the bag except for 1 and roll with a rolling pin to crush the graham crackers to a fine crumb. This can also be done in a food processor. Stir graham cracker crumbs with sugar and melted butter. Scoop 1-2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12). Press to compact.Beat cream cheese until smooth, about 30 seconds, using a stand mixer fitted with the paddle attachment or a hand mixer. Beat in sour cream, egg, sugar, and vanilla. Beat until no lumps remain. (Its helpful if all ingredients are room temperature before starting!)Melt semi-sweet baking chocolate in a small bowl on high power in 30 second increments, stirring between each, until melted and smooth.

3. Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup). Scoop about 1 teaspoon of the chocolate cheesecake batter on the top and swirl with a toothpick to create the marbled look.

4. Bake cheesecakes for about 18-21 minutes until the tops are puffed and slightly cracking. Cool completely, then chill for at least 2 hours or overnight.To serve: remove the cupcake liner and top with chocolate whipped cream and PEEPS Marshmallow Snowmen or PEEPS Marshmallow

5. Trees!

Nutrition Information:

covered percent of daily need