A dollop of store-bought raspberry jam takes these chocolate-studded cheesecakes to a new level of deliciousness.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2015
MethodIn small bowl, mix together chocolate cookie crumbs and butter until crumbs are moistened; press into bottom of each paper-lined well of 12-count muffin pan. Set aside.
In large bowl, beat cream cheese until smooth; beat in sugar and vanilla until fluffy. Beat in eggs, 1 at a time, just until combined; stir in 1/2 cup of the chocolate chips. Spoon mixture over crusts, smoothing tops. Top each with 1 tsp of the jam.
Bake in 325?F (160?C) oven until edges are set and centres still jiggle slightly, 22 to 28 minutes. Let cool on rack; refrigerate until cold, about 4 hours.
In heatproof bowl set over saucepan of hot (not boiling) water, melt remaining chocolate chips, stirring until smooth. Let cool slightly; drizzle over mini cheesecakes. (Make-ahead: Refrigerate in airtight container for up to 48 hours.)
Tip from The Test Kitchen: To easily form the base of the cheesecakes, use the bottom of a tablespoon measure to pack the cookie mixture into the bottom of each muffin well.?
Nutritional facts per mini cheesecake: about
- Fibre 2 g
- Sodium 223 mg
- Sugars 26 g
- Protein 6 g
- Calories 365.0
- Total fat 25 g
- Potassium 93 mg
- Cholesterol 92 mg
- Saturated fat 14 g
- Total carbohydrate 33 g
- Iron 8.0
- Folate 7.0
- Calcium 5.0
- Vitamin A 20.0
- Vitamin C 2.0