Mini Mocha Chocolate Swirl Cheesecakes

Prep 25 m
Chill 60 m
Bake 25 m



  1. 1 of 4 Heat oven to 350 degrees F. Butter or coat with cooking spray 12 jumbo muffin-pan cups. Sprinkle scant tablespoon cookie crumbs in each cup.
  2. 2 of 4 In large bowl, beat cheese 1 minute. Add sugar and flour; beat until smooth, 2 minutes. Beat in egg, coffee mixture and vanilla. Spoon about 1/4 cup batter in each cup. Swirl 1/2 teaspoon melted chocolate into batter in each cup.
  3. 3 of 4 Bake in 350 degree F oven 25 minutes or until set in center and lightly browned around edge. Let cool completely in pans. Refrigerate until cold, 1 hour.
  4. 4 of 4 Run knife around edges of cakes. Gently remove to serve. Makes 12 mini cheesecake.
Nutrition Information for Mini Mocha Chocolate Swirl Cheesecakes
Servings Per Recipe:
Per Serving: 1 g fiber, 9 g sat. fat, 64 mg chol., 15 g Fat, total, 19 g carb., 4 g pro., 224 kcal cal., 129 mg sodium
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Printed from 07/17/2019