Mini Chocolate Cheesecakes Baker By Nature Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. fold in the chocolate. finally add in the vanilla and pulse for another 20 seconds. remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended. Make the graham cracker crust: in a large bowl combine the graham cracker crumbs, sugar, salt, and melted butter. stir everything together until evenly combined. pre bake crust: add the crust to the muffin tin and bake for 5 minutes. reduce the oven temperature and set the muffin tin aside until needed.
Mini Chocolate Cheesecakes Baker By Nature How to make mini cheesecakes. make the cookie crust: pulverize the cookies in a food processor. combine the crumbs with the melted butter. divide the mixture between the liners. bake crusts for 5 minutes. make the cheesecake filling: in a large bowl beat the sour cream and cream cheese on medium speed until smooth. Mini chocolate cheesecakes! rich, creamy, and baked in a muffin pan! so easy and perfect for serving a crowd. make up to two months in advance and store. 7 ounces semi sweet chocolate, finely chopped; 1 2 tablespoon unsweetened natural cocoa powder; 1 teaspoon vanilla extract; 12 ounces semi sweet chocolate, finely chopped; 8 tablespoons (4 ounces) unsalted butter, melted. Bake the mini cheesecakes: place the muffin pan within the preheated oven and bake for 16 minutes. flip off the oven and go away the door closed for an additional 10 minutes. flip off the oven and go away the door closed for an additional 10 minutes.
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