Mini Chocolate Cheesecake Appetizers Recipe

Name: Mini Chocolate Cheesecake Appetizers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHEESECAKE FILLING:; 11 ounces, weight Cream Cheese, Softened; 3/4 cups Sugar; 1/4 cups Cocoa Powder; 2 whole Eggs; 1 teaspoon Vanilla; 1/4 cups Lemon Yogurt; 1/4 cups Heavy Cream; _____; FOR THE CRUST:; 1-1/2 cup Graham Cracker Crumbs; 6 Tablespoons Melted Butter; 1/2 cups Powdered Sugar; _____; FOR THE FROSTING:; 1/4 cups Butter, Softened; 1/4 cups Cream Cheese, Softened; 1/4 teaspoons Vanilla Extract; 3/4 cups Powdered Sugar; 24 pieces Fresh Raspberries

Servings: persons

FOR THE CHEESECAKE FILLING:
11 ounces, weight Cream Cheese, Softened
3/4 cups Sugar
1/4 cups Cocoa Powder
2 whole Eggs
1 teaspoon Vanilla
1/4 cups Lemon Yogurt
1/4 cups Heavy Cream
_____
FOR THE CRUST:
1-1/2 cup Graham Cracker Crumbs
6 Tablespoons Melted Butter
1/2 cups Powdered Sugar
_____
FOR THE FROSTING:
1/4 cups Butter, Softened
1/4 cups Cream Cheese, Softened
1/4 teaspoons Vanilla Extract
3/4 cups Powdered Sugar
24 pieces Fresh Raspberries

1
Cheesecake filling:
2
Heat oven to 325u00b0F.
3
In a large mixing bowl, combine the cream cheese and sugar; beat well. Blend in the cocoa, scraping the bowl and beaters frequently. Add the eggs and vanilla; blend well. Blend in the yogurt and heavy cream (unwhipped). Set aside while preparing the graham cracker crust.
4
Graham cracker crust:
5
Pulse graham crackers in a food processor until all large pieces have been broken up. Pour in the melted butter and powdered sugar. Pulse again until well blended.
6
Scoop a tablespoon of crumbs into each cup of a mini cheesecake pan or mini muffin pan lined with foil liners, and press flat.
7
After pressing the crumb crust into place, if not using foil liners, spray the sides of the cheesecake pan liberally with cooking oil spray. Place a heaping tablespoon of the filling into each cup, filling the cup approximately 2/3 full. The cheesecakes will rise quite a bit in the cooking process, and then fall back down when taken out.
8
Bake at 325u00b0F for 25 - 27 minutes. The center will be soft but will set upon cooling. Cool to room temperature, then cover and chill several hours or overnight. (For a pie, cook at 350u00b0F for 35 - 40 minutes.)
9
Cream cheese frosting:
10
Prepare the cream cheese frosting by creaming together the butter and cream cheese. Add the vanilla and beat in the powdered sugar a little at a time to avoid the white dust cloud.
11
Garnish each cheesecake with cream cheese frosting and raspberries. Keep refrigerated.

1050

kcal

Calories

Fat

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 CHEESECAKE FILLING:, 11 ounces, weight Cream Cheese, Softened, 3/4 cups Sugar, 1/4 cups Cocoa Powder, and more.

Yes, Mini Chocolate Cheesecake Appetizers 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.

Mini Chocolate Cheesecake Appetizers

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