Chocolate Marble Mini Cheesecakes
Aug 7, 2021 13:41:33 GMT -5
Post by PurplePuppy on Aug 7, 2021 13:41:33 GMT -5
Chocolate Marble Mini Cheesecakes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings12 servings
Ingredients
CRUST
16 chocolate sandwich cookies
4 tbsp butter melted
FILLING
24 oz cream cheese softened
1 1/2 cups sugar
1/3 cup all-purpose flour
3 eggs room temperature
2 tsp vanilla extract
3 oz semi-sweet chocolate melted
Ganache
1 cups semi-sweet chocolate chips
1/3 cup heavy whipping cream
Instructions
CRUST
Preheat the oven to 350F.
Place a cup liner in each cup of your muffin tin.
Place cookies in a food processor and pulse until only fine crumbs remain. You will need to put the ENTIRE cookie in - don't remove the filling!
Drizzle in the melted butter and pulse several times until it is completely incorporated.
Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the end of my ice cream scoop to really pack the crust in. Set aside.
Filling
Beat the cream cheese until nice and fluffy.
Add in the sugar, flour and vanilla and continue beating until well combined.
Beat in the eggs one at time making sure they are well incorporated.
Spoon half of the cream cheese mixture into the prepared cups. evenly dividing the mixture among the 12 cups.
Stir the melted chocolate into the remaining cream cheese mixture. Drizzle over the top of the batter. Run a knife through the batter to create swirls. You may end up with extra batter - that's okay! Make a couple extra cheesecakes if you have enough.
Bake for about 20-25 minutes until the cheesecakes are set. Turn the oven off and open the door.
Let the cheesecakes cool for 30 minutes before removing from the oven. Let cool completely on a wire rack.
Melt chocolate chips together with the heavy whipping cream in a small saucepan. Stir until smooth.
Spoon ganache over the top of the cooled cheesecakes. Refrigerate 30 minutes before serving.
Makes 12 cheesecakes. Store in refrigerator.
link
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings12 servings
Ingredients
CRUST
16 chocolate sandwich cookies
4 tbsp butter melted
FILLING
24 oz cream cheese softened
1 1/2 cups sugar
1/3 cup all-purpose flour
3 eggs room temperature
2 tsp vanilla extract
3 oz semi-sweet chocolate melted
Ganache
1 cups semi-sweet chocolate chips
1/3 cup heavy whipping cream
Instructions
CRUST
Preheat the oven to 350F.
Place a cup liner in each cup of your muffin tin.
Place cookies in a food processor and pulse until only fine crumbs remain. You will need to put the ENTIRE cookie in - don't remove the filling!
Drizzle in the melted butter and pulse several times until it is completely incorporated.
Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the end of my ice cream scoop to really pack the crust in. Set aside.
Filling
Beat the cream cheese until nice and fluffy.
Add in the sugar, flour and vanilla and continue beating until well combined.
Beat in the eggs one at time making sure they are well incorporated.
Spoon half of the cream cheese mixture into the prepared cups. evenly dividing the mixture among the 12 cups.
Stir the melted chocolate into the remaining cream cheese mixture. Drizzle over the top of the batter. Run a knife through the batter to create swirls. You may end up with extra batter - that's okay! Make a couple extra cheesecakes if you have enough.
Bake for about 20-25 minutes until the cheesecakes are set. Turn the oven off and open the door.
Let the cheesecakes cool for 30 minutes before removing from the oven. Let cool completely on a wire rack.
Melt chocolate chips together with the heavy whipping cream in a small saucepan. Stir until smooth.
Spoon ganache over the top of the cooled cheesecakes. Refrigerate 30 minutes before serving.
Makes 12 cheesecakes. Store in refrigerator.
link
