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Mini Molten Cheesecake
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Mini Molten Cheesecake

3 Hours 30 Minutes
30 Min Prep
3 Hr 30 Min Cook
Make Mini Molten Cheesecakes for your next party with help from KRAFT Recipes. These mini cheesecakes are perfect for birthdays or holiday get-togethers.
What You Need
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18 servings
Original recipe yields 18 servings
2-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (10 oz.), divided
3/4 cup whipping cream, divided
2 Tbsp. butter
1 Tbsp. plus 1-1/2 tsp. light corn syrup
1 Tbsp. water
3/4 cup sugar
3 Tbsp. cornstarch
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 whole eggs
1 egg yolk
18 vanilla creme-filled chocolate sandwich cookies
3/4 cup raspberries
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Let's Make It
1
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.
2
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.
3
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.
4
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.
5
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.
Kitchen Tips
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.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 15g
75%
Trans Fat 0.5g
Cholesterol 110mg
37%
Sodium 220mg
10%
Total Carbohydrates 31g
11%
Dietary Fibers 2g
7%
Sugars 22g
44%
Protein 5g
10%
Vitamin A
15%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
18 servings
* 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.
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