Black-Bottom Mini Cheesecakes – a delicious recipe with margarine, Dessert, sugar, Chocolate, cold milk, blueberrries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt 5 Tbsp.
2
of the margarine in medium microwavable bowl.
3
Add Crust Mix and sugar; mix well.
4
Spoon evenly into 36 paper-lined miniature muffin pan cups, adding about 2 tsp.
5
of the crust mixture to each cup.
6
Press firmly onto bottoms of cups.
7
Place remaining 1 Tbsp.
8
margarine and chocolate in small microwavable bowl.
9
Microwave on HIGH 1 minute or until margarine is melted and chocolate is completely melted when stirred.
10
Drizzle evenly over crusts.
11
Beat milk and Filling Mix with electric mixer on low speed just until moistened, then beat on medium speed 3 minutes.
12
(Filling will be thick.)
13
Spoon evenly into prepared cups.
14
Refrigerate 1 hour or until set.
15
Top cheesecakes with fruit; brush with preserves.
16
Cover and refrigerate until ready to serve.
17
Store leftover cheesecakes in refrigerator.
512
kcal
Calories
41
g
Fat
22
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 Tbsp. margarine or butter, divided, 1 pkg. (11.1 oz) JELL-O No Bake Real Cheesecake Dessert, 2 Tbsp. sugar, 3 oz. BAKER'S Semi-Sweet Chocolate, and more.
Yes, Black-Bottom Mini Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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