Hot Chocolate Mini Cheesecake – Learn with Experts :- The following is a recipe for Hot Chocolate Mini Cheesecakes, along with some helpful hints and information about the nutritional value of the dish: This article contains a recipe for Hot Chocolate Mini Cheesecakes, as well as some useful advice and information regarding the nutritional content of the culinary creation:
Hot Chocolate Mini Cheesecake – Learn with Experts
This article contains a recipe for Hot Chocolate Mini Cheesecakes, as well as some useful advice and information regarding the nutritional content of the culinary creation: Not only does this page include a recipe for Hot Chocolate Mini Cheesecakes, but it also includes some helpful advice and information regarding the nutritional value of the culinary creation:
Ingredients:
- 1 cup crushed chocolate cookies (like Oreos)
- 2 tablespoons melted butter
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup hot chocolate mix
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- Mini marshmallows, chocolate shavings, or cocoa powder for garnish (optional)
Also Read :- Pumpkin Cheesecake Bars – Step by Step Guide
Instructions:
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Paper liners should be used to line a muffin tray. Put the melted butter and the crumbled chocolate cookies into a bowl and stir them together until they are completely incorporated. In order to create the crust, press the mixture into the bottom of each muffin cup.
In a separate bowl, combine the sugar and cream cheese that has been softened and mix until smooth and creamy. Mix in the vanilla extract and hot chocolate mix, and continue to beat until everything is thoroughly blended. The heavy cream should be whipped in a separate basin until it thickens into firm peaks.
The whipped cream should be folded into the cream cheese mixture in a gentle manner until it is completely integrated. The cheesecake filling should be spooned over the crust that is baked in each muffin cup. Bake the cheesecakes for fifteen to eighteen minutes, or until they are firm but still have a little bit of jiggly texture in the middle.
After taking them out of the oven, allow them to cool for around ten minutes in the muffin tray. After that, transfer them to a wire rack to finish cooling entirely. Once the mixture has cooled, you may decide whether you want to top it with micro marshmallows, chocolate shavings, or a dusting of cocoa powder.
Nutrition:
- Calories: Approximately 250
- Total Fat: Approximately 18g
- Saturated Fat: Approximately 10g
- Cholesterol: Approximately 55mg
- Sodium: Approximately 200mg
- Total Carbohydrates: Approximately 20g
- Sugars: Approximately 15g
- Protein: Approximately 3g
Tips:
It is important to ensure that your cream cheese has been softened before mixing in order to achieve a smooth and creamy consistency. It is possible to incorporate some melted chocolate into the cheesecake recipe in order to intensify the chocolate flavour.
In the event that you would want a lighter consistency, you can use whipped topping in place of half of the heavy cream recipe. It is possible to keep these little cheesecakes in the refrigerator for up to three days if they are placed in an airtight container.
In order to achieve a smooth and creamy consistency, it is essential to make certain that your cream cheese has been softened before you begin mixing. The cheesecake recipe can be modified to include some melted chocolate in order to enhance the chocolate flavour. This is something that can be done.
To achieve a lighter consistency, you can substitute whipped topping for half of the heavy cream in the recipe. This will allow you to achieve the desired appearance. Providing that they are stored in an airtight container, these miniature cheesecakes can be stored in the refrigerator for a period of up to three days.
