Crustless Chocolate Mini Cheesecakes
Individual mini chocolate cheesecakes that freeze very well and use simple ingredients. Easy bake in a muffin tin.
Yield
36 servingsPrep
30 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ½ | cup |
cocoa powder
|
|
| ¼ | cup |
butter
|
|
| 24 | ounces |
cream cheese
|
|
| 14 | ounces |
milk, low fat, sweetened, condensed
|
* |
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 118 | ml |
cocoa powder
|
|
| 59 | ml |
butter
|
|
| 693.6 | ml/g |
cream cheese
|
|
| 404.6 | ml/g |
milk, low fat, sweetened, condensed
|
* |
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Heat oven to 300℉ (150℃).
Line muffin cups (2½ inches in diameter) with paper bake cups or spray with vegetable cooking spray.
Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
Stir together cocoa and ¼ cup butter.
Beat cream cheese until fluffy. Beat in cocoa mixture.
Gradually beat in sweetened condensed milk.
Beat in eggs and vanilla.
Fill muffin cups with batter.
Bake 35 minutes or until set.
Cool 15 minutes; remove from pan to wire rack.
Cool completely. Refrigerate.
