Food Yums: Mini chocolate cheesecakes

Ingredients

2 tablespoons granulated or powdered sugar

1 Heat oven to 350ºF. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup 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).
3 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.
4 In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.

Expert Tips

Make these cheesecakes up to 1 month ahead of time. Refrigerate cheesecakes 1 hour. Place in labeled airtight freezer container and freeze. About 3 hours before serving, place covered cheesecakes in refrigerator to thaw.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.

When tested with fat-free cream cheese, the cheesecakes had poor texture and bland flavor. If you try fat-free cream cheese, we suggest using 4 oz fat-free cream cheese and 8 oz 1/3-less-fat cream cheese for best results.

If fudge topping is too thick to spread, place in small microwavable bowl and microwave on High for 15 to 30 seconds or until spreadable.

Cheesecake freezes beautifully! Wrap airtight and freeze up to 5 months. Thaw in the original wrapping in the fridge 2 to 4 hours.