How to Make Mini Chocolate Cheesecakes
This Easy Choc Cheesecake Recipe Makes Approximately 18 Treats
Sep 2, 2009
These mini cheesecakes are easy to make and taste great. You can bake the biscuit base yourself or simply use store bought cookies if you are pressed for time.
Everyone needs a sweet treat now and then. These delicious mini chocolate cheesecakes are easy to make and while they are as tasty as any other cheesecake, their small size should help to easy the guilt of indulging.
To Make The Chocolate Cookie Base
- 25 grams butter, softened
- 100 grams brown sugar
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla essence
- A pinch of salt
- 1 egg white
- 75 grams plain white flour
- ¼ teaspoon baking powder
- 1 teaspoon cocoa
- Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit) and prepare one or two baking trays lined with baking paper.
- Place butter, sugar and vegetable oil in a large bowl and with an electric beater beat until mixture is creamy.
- Add vanilla, salt and egg white and continue beating for another 2 minutes.
- Sift the flour, baking powder and cocoa and add them to the butter mixture.
- Once the ingredients are well mixed, using a teaspoon, drop spoonfuls of mixture onto the baking trays.
- Bake for approximately 15 minutes or until spread. Transfer onto a cooling rack to cool.
To Make the Mini Cheesecakes
- 100 grams biscuits/cookies, crushed
- 2 tablespoons butter. Melted
- ¾ cup cream cheese
- ¼ cup caster sugar
- 1 egg
- ½ teaspoon vanilla essence
- Cocoa to decorate
- Preheat oven to 175 degrees Celsius (345 degrees Fahrenheit) and line a mini muffin tray with small patty pans.
- Crush the biscuits/cookies using either a food processor or by placing some in a freezer bag, wrapping in a tea towel and bashing with a meat tenderizer until the biscuits are crushed finely.
- Add a small amount of butter to the biscuit/cookie crumbs, just enough to help them stick together a little when you place them into the patty pans.
- Place ½ tablespoons of crushed biscuits/cookies into each patty pan and press the crumbs down.
- Place cream cheese, sugar, eggs and vanilla and beat with an electric beater until light and fluffy.
- Spoon cheese filling onto the biscuit base, being careful not to overfill the patty pans. Fill to approximately ¾ full. This should prevent the cheese mixture spilling over once they are in the oven.
- Bake for approximately 20 minutes. Mini-cheesecakes are cooked when they are slightly firm to the touch. Be careful not to press too firmly.
- Cool on a cooling rack. Dust with cocoa powder or sweetened chocolate powder. Makes Approximately 18.
The copyright of the article How to Make Mini Chocolate Cheesecakes in Baking & Desserts is owned by Roberta Goli. Permission to republish How to Make Mini Chocolate Cheesecakes in print or online must be granted by the author in writing.
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