Comida Kraft
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  • Mini Chocolate Cheesecakes with Cookie Crusts

Mini Chocolate Cheesecakes with Cookie Crusts

 doreenwings
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
15
min.
Servings

12 servings

What You Need

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Make It

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  • Line 12 muffin tins with paper muffin liners. Place a wafer in the bottom of each of 12 muffin tins (or custard cups); set aside. (If the wafer doesn’t fit in bottom of muffin liners, break into pieces to cover bottom.)
  • Place cheese in bowl of a food processor and process until loose. With food processor running, pour milk down feed tube. In a separate medium bowl, mix together sugar, gelatin and cocoa with a fork or spoon. Slowly add boiling water, mixing as you go; mix quickly until gelatin has completely dissolved. With food processor running, slowly add cocoa mixture through feed tube; process thoroughly, about 1 minute.
  • Fill each muffin liner (or custard cup) with about 1/3 cup of cheese mixture. (Muffin tins will be filled up to the top; custard cups should be about 2/3 full.) Chill for a minimum of 2 hours.

Notes

These easy-to-make cheesecakes can be made a day in advance and stored in the refrigerator. If you’re a coffee lover, add a teaspoon of instant espresso to the cocoa mixture for an extra kick.

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