How To make Mini Chocolate Chip Cheesecakes
***BOWL 1*** 1/2 pound cream cheese
1 egg
1/3 cup sugar
***MIX ABOVE INGREDIENTS. ADD*** 1 1/4 cups mini chocolate chips
***BOWL 2*** 1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
1 teaspoon baking soda
1 cup water
1/3 cup oil
Mix above ingredients.
Put chocolate mixture into mini-muffin cups. Add 1 tsp. of cream cheese mixture per mini muffin cup. Fill each cup 2/3 full. Bake at 350 degrees for about 20 minutes
Makes about 4 dozen
Posted to RecipeLu by Bunny <layla696@ix.netcom.com> on Jan 5, 1998.
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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How to Make a Chocolate Chip Cheesecake | Easy Baking Tutorial
Hi Everyone! Feeling like making something sweet? How about this yummy CHOCOLATE CHIP CHEESECAKE! I’ve had this recipe for a very long time. My mother gave me the recipe book for it when I was a teenager. (Aww missing her) I think it looks like a giant chocolate chip cookie when it’s done & it’s the yummiest cheesecake ever!
Enjoy!
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Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
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EASY Mini Cheesecakes (4+ ways)
Easy mini cheesecakes in so many different flavors! This simple cheesecake recipe makes 12 perfect mini cheesecakes, in virtually any flavor you want! Lemon, Oreo, S’mores, Fruit, Peanut Butter Cup – any mini cheesecake recipe you want to make can be ready in no time at all.
PRINTABLE RECIPES:
Plain, Lemon, PB Cup, Oreo:
S'mores:
Snickers:
Fruit Tart:
Chocolate Chip Cookie:
Marble:
Basic Recipe:
BASIC GRAHAM CRUST:
1 1/4 cups graham cracker crumbs
3 tablespoons brown sugar
5 tablespoons unsalted butter melted
OR use 12 cookies (i.e. Oreos)
BASIC CHEESECAKE FILLING:
8 ounces Challenge Cream Cheese room temperature
1 large egg room temperature
1/4 cup granulated sugar
1/4 cup sour cream room temperature
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
Serve plain or topped with whipped cream and berries. See notes for additional serving suggestions.
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