 | Thanks to my friend Courtney, I now add cream cheese whenever I make mashed potatoes. That leaves a lot of excess cream cheese around the house just calling out to be used in some sort of dessert. If I had my way, I would make chocolate cheesecake weekly. These mini indulgences are much easier and you can eat one with a lot less guilt than an entire cheesecake. And if chocolate cheesecake is at our house, I am making my best efforts to eat the entire thing. I blame the sour cream topping. Thanks to Betty Crocker for the easy recipe! |
6 Oreo cookies
12 ounces of cream cheese, softened
2/3 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon vanilla
2 eggs
Heat oven to 350 degrees. Line 12 medium muffin cups with paper baking cups. Split Oreos in half. Place 1 cookie half, middle side up, in each cup. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in the sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full). Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
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1 comment:
Your mini cheesecakes look wonderful!
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