Comida Kraft
Recipe Box

Black-Bottom Mini Cheesecakes

(2) 2 Reviews
Prep Time
Total Time

12 servings, 3 cheesecakes each

What You Need

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Make It

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  • Melt 5 Tbsp. of the margarine in medium microwavable bowl. Add Crust Mix and sugar; mix well. Spoon evenly into 36 paper-lined miniature muffin pan cups, adding about 2 tsp. of the crust mixture to each cup. Press firmly onto bottoms of cups. Place remaining 1 Tbsp. margarine and chocolate in small microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted and chocolate is completely melted when stirred. Drizzle evenly over crusts.
  • Beat milk and Filling Mix with electric mixer on low speed just until moistened, then beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups. Refrigerate 1 hour or until set.
  • Top cheesecakes with fruit; brush with preserves. Cover and refrigerate until ready to serve. Store leftover cheesecakes in refrigerator.


Prepare as directed, using 12 medium muffin cups instead of the 36 miniature muffin cups.


  • 12 servings, 3 cheesecakes each

Nutritional Information

Serving Size 12 servings, 3 cheesecakes each
Calories 260
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 5mg
Sodium 270mg
Carbohydrate 38g
Dietary fiber 2g
Sugars 26g
Protein 3g
Vitamin A 8 %DV
Vitamin C 30 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lkd726 |

    I made these for a wedding I was in over the weekend. They were easy to make and tasted good. I used more chocolate than what was called for to cover the bottoms up with. I also used canned strawberry pie filling to top them off with.

  • theresa9227 |

    i like the idaea of theis repice

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