
Dark Chocolate Mini Cheesecakes
Prep
25 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Ingredients
- 250 ggraham cracker crust
- 150 ggranulated sugar
- 100 gunsalted butter
- 4large eggs
- 400 gcream cheese
- 400 gdark chocolate chips
- 100 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 2 mLvanilla extract
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
Prepare the crust by mixing the graham cracker crust ingredients in a bowl until well combined. Press the mixture into the bottom of a mini muffin tin.
Tip: Use a gentle touch to avoid compacting the crust.
- 3
Bake the crust for 12-15 minutes, or until lightly browned. Let cool completely.
Tip: Avoid overbaking the crust, as it can become dry.
- 4
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
Tip: Use a stand mixer or a hand mixer for this step.
- 5
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 6
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Avoid overheating the chocolate, as it can become too thin.
- 7
Pour the melted chocolate over the cooled cheesecakes and refrigerate until set.
Tip: This will help the chocolate set properly.
- 8
Once set, remove the cheesecakes from the tin and serve.
Tip: Enjoy your delicious dark chocolate mini cheesecakes!
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