Double Layer Mini Chocolate Cheesecakes Recipe

Name: Double Layer Mini Chocolate Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE LAYER:; 1 cup Water; 1/3 cups Canola Oil; 1 Tablespoon White Vinegar; 1 teaspoon Vanilla; 1-1/2 cup Flour; 1 cup Sugar; 1/4 cups Cocoa Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; FOR THE CHEESECAKE LAYER:; 8 ounces, weight Cream Cheese, Softened; 1 Egg; 1/3 cups Sugar; 1/8 teaspoons Salt; 1 cup Chocolate Chips; FOR THE WHIPPED CREAM TOPPING:; 1 cup Heavy Cream; 2 Tablespoons Powdered Sugar; 1 teaspoon Cocoa Powder

Servings: persons

FOR THE CHOCOLATE LAYER:
1 cup Water
1/3 cups Canola Oil
1 Tablespoon White Vinegar
1 teaspoon Vanilla
1-1/2 cup Flour
1 cup Sugar
1/4 cups Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Salt
FOR THE CHEESECAKE LAYER:
8 ounces, weight Cream Cheese, Softened
1 Egg
1/3 cups Sugar
1/8 teaspoons Salt
1 cup Chocolate Chips
FOR THE WHIPPED CREAM TOPPING:
1 cup Heavy Cream
2 Tablespoons Powdered Sugar
1 teaspoon Cocoa Powder

1
Preheat oven to 350 F.
2
For the chocolate layer: In a large bowl, combine the water, oil, vinegar, vanilla, flour, sugar, baking cocoa, soda, and salt. Set aside.
3
For the cheesecake layer: In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips. Set aside.
4
Spoon about 2 teaspoons of the chocolate layer batter into greased or paper-lined standard size muffin cups (recipe makes about 3 dozen so you'll need more than one pan, or cook in batches). Top with about 1 teaspoon of cheesecake layer batter.
5
Bake at 350u00b0F for 18-20 minutes or until a toothpick inserted in the cupcake portion comes out clean. Remove from oven. Cool for 10 minutes before removing to wire racks to cool completely.
6
For the whipped cream topping: In a deep mixing bowl, beat the heavy cream until soft peaks form. Sprinkle powdered sugar over cream, and beat until soft peaks return. Place whipped cream in decorator's bag or in large zip-lock bag (with corner snipped off) and pipe over cheesecakes after they've cooled. Dust tops with cocoa powder (using a sifter).

1241

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CHOCOLATE LAYER:, 1 cup Water, 1/3 cups Canola Oil, 1 Tablespoon White Vinegar, and more.

Yes, Double Layer Mini Chocolate 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.

Double Layer Mini Chocolate Cheesecakes

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