Comida Kraft
Recipe Box

Mini Molten Cheesecake

Prep Time
30
min.
Total Time
3
hr.
30
min.
Servings

18 servings

Make Mini Molten Cheesecakes for your next party with help from KRAFT Recipes. These mini cheesecakes are perfect for birthdays or holiday get-togethers.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Chop 1 pkg. semi-sweet chocolate; place in medium bowl. Bring 1/2 cup cream, butter, corn syrup and water to boil in saucepan on medium heat, stirring frequently; pour over chopped chocolate. Stir until chocolate is completely melted and mixture is well blended. Cool completely. Refrigerate 1 hour or until thickened.
  • Scoop chilled chocolate mixture into 18 balls, using about 2 tsp. chocolate mixture for each ball. Freeze 30 min. or until completely frozen. Meanwhile, melt remaining chocolate as directed on package; cool.
  • Heat oven to 325ºF. Combine sugar and cornstarch. Beat cream cheese in large bowl with mixer until creamy. Add sugar mixture and remaining cream; beat until blended. Add melted chocolate and vanilla; mix well. Add whole eggs and yolk, 1 at a time, beating on low speed after each just until blended.
  • Place 1 cookie in each of 18 muffin pan cups sprayed with cooking spray; cover with cream cheese batter. Place 1 frozen chocolate ball in batter in each cup, pressing gently into batter until ball is completely covered with batter.
  • Bake 25 to 30 min. or until centers of cheesecakes are almost set. Cool 1 hour. Run knife around edges of cups to loosen cheescakes. Serve topped with raspberries.

Note

These cheesecakes can be baked ahead of time. Cool cheesecakes but do not remove them from muffin pans. Refrigerate up to 2 days. When ready to serve, dip bottoms of filled muffin pans in warm water; let stand 1 min. (Do not allow water to come over tops of pans.) Run knife around edges of cups to loosen cheesecakes. Remove cheesecakes from pans. Place cheesecakes on microwaveable plate. Microwave on HIGH 20 to 30 sec. or just until cheesecakes are warmed. Serve topped with raspberries. Or for longer storage, wrap cooled cheesecakes individually and freeze up to 1 month. Thaw overnight in refrigerator, then warm in microwave just before serving.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 360
Total fat 26g
Saturated fat 15g
Cholesterol 110mg
Sodium 220mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 22g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %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

69499v0:194499

>