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Recipe by Eileen Goltz

Mini Black-Bottom Cheesecakes

Mini Black-Bottom Cheesecakes add or remove this to/from your favorites
Dairy Dairy
Easy Easy
12 Servings
Allergens
1 Hour, 15 Minutes
Diets

These decadent little cheesecakes give you a heavenly taste of chocolate and cheese in one bite. If you can’t get enough of the chocolate-cheese combo, you’ll want to try these mini cheesecakes with amaretto glaze by Rivky Kleiman. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Ingredients

Main ingredients

  • 24 plain chocolate wafer cookies (Oreos work great)

  • 3 tablespoons unsalted butter, melted

  • 8 ounces cream cheese, at room temperature

  • 1/4 cup sugar

  • 2/3 cup sour cream

Directions

Prepare the Cheesecakes

1.

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with foil baking cups.

2.

In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form.

3.

Spoon the chocolate cookie crumbs into the prepared baking cups and press down with your fingers to compact it. Bake for five minutes, or until almost set. Leave the oven on.

4.

In the bowl of an electric mixer beat together the cream cheese until smooth.

5.

Beat in the sour cream, then add the eggs and vanilla and beat until smooth. Pour the cheesecake batter into the baking cups, filling them three-quarters full.

6.

Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center.

7.

Remove from the oven and spread one teaspoon of the warmed raspberry preserves on top of each cheesecake.

8.

Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.

9.

Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Notes:

Raspberries are pictured for decoration only.
Mini Black-Bottom Cheesecakes

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