Mini Black-Bottom Cheesecakes – a delicious recipe with vegetable oil spray, chocolate wafer cookies, butter, cream cheese, sugar, fromage blanc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
2
Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
3
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
4
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
5
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. The mini black-bottom cheesecakes can be refrigerated for up to 4 days.
3672
kcal
Calories
219
g
Fat
376
g
Carbs
40
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 9 ingredients. The key ingredients include: vegetable oil spray, 24 chocolate wafer cookies plain, preferably Nabisco, 3 tablespoons unsalted butter melted, 8 ounces cream cheese at room temperature, and more.
Yes, Mini Black-Bottom 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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