Ingredients
Equipment
Method
Baking Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs and melted butter; mix well. Spoon one tablespoon into each liner and press down firmly to create the crust.
- In another bowl, beat together chocolate cream cheese and sugar until smooth. Add eggs one at a time, mixing until fully incorporated.
- Stir in cocoa powder and vanilla extract until well blended.
- Pour the filling over each crust until three-quarters full.
- Bake for about 20 minutes or until edges are firm but centers are slightly jiggly.
- Allow cooling before refrigerating for at least two hours to set.
Nutrition
Notes
These mini cheesecakes are perfect for entertaining or just a sweet treat for yourself. Feel free to customize with your favorite toppings for an extra special touch.