Mini Mocha Cheesecakes
Ingredients
- 10 oz cream cheese, chopped ⓘ
- 1/2 cup sugar ⓘ
- 12 oz sour cream ⓘ
- 5 oz dark chocolate, melted and cooled ⓘ
- 2 tsp instant coffee ⓘ
- 1/2 tbsp powdered gelatin ⓘ
- None None Cookie Crust
- 10 oz chocolate cookies, crushed ⓘ
- 7 tbsp unsalted butter, melted ⓘ
- None None whipped cream and grated chocolate, to serve ⓘ
Instructions
- For the cookie crusts, place three 1-inch wide strips of parchment paper into each of the cups of an 18-cup muffin pan, crossing at center and extending 2 inches above sides. Combine cookie crumbs and melted butter in a bowl. Place 1 tbsp of crumb mixture into each cup and press firmly with base of a small glass or bottle. Chill 20 mins, until firm.
- For the filling, beat cream cheese and sugar together with an electric mixer. Blend in sour cream and melted chocolate. Set aside. Dissolve coffee in 1/4 cup boiling water, then vigorously whisk in gelatin until dissolved. Beat into chocolate mixture. Divide between muffin cups. Chill for at least 2 hours or overnight.
- Lift the cakes out of the pan using the paper strips as handles. Top with whipped cream and grated chocolate to serve.
Nutrition & Diet Analysis (per serving)
745
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).