Mocha Babycakes Cheesecakes – a delicious recipe with margarine, chocolate cookie, cream cheese, sour cream, egg, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spead bottom and sides of can with margarine and press crumbs in firmly.chill while making batter.
2
Beat cream cheese till smooth, add sour cream and egg, mix well.blend in melted chocolate and remaining ingredients.batter may stiffen as chocolate cools --
3
Pour equal portions into each can -- and bake at 325* for 25-30 minutes -- or center is jiggly and edges are semi-set.DO NOT OVERBAKE.
4
Remove from oven and let cool 1 hour.
5
Run smooth knife around inside of can and invert onto saucer.invert onto serving plate, crumb side down --
6
Chill 1 hour before serving.Top with Mocha Syrup.
7
MOCHA SYRUP:.
8
1 tbls instant coffee dissolved in 1 tbls boiling water, add to 1 cup chocolate syrup.
914
kcal
Calories
62
g
Fat
75
g
Carbs
13
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ¼ cup margarine, 1 cup chocolate cookie crumb, 8 ounces cream cheese, softened, ¼ cup sour cream, and more.
Yes, Mocha Babycakes 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
