Mini Black Bottom Cheesecakes Recipes

Steps:

• Preheat the oven to 350. Line a standard 12 cup muffin pan with foil baking cups and spray cups with veg oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave oven on.
• Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
• Pour the batter into the baking cups, filling them 3/4 full.
• Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp of warmed preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cakes until set, about 15 minutes.
• Remove the cheesecakes from the pan and peel off the foil cups. Transfer the cakes onto a platter and serve.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

Steps:

• 1. Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on. 2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth. 3. Pour the cheesecake batter into the baking cups, filling them three-quarters full. 4. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes. 5. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. Make Ahead The mini black-bottom cheesecakes can be refrigerated for up to 4 days. Notes Instead of Fromage Blanc Crème fraîche, goat cheese, lebneh or quark. Suggested Pairing A lightly sweet Champagne.