admin
Ingredients:
For the Crust:
– 1 1/2 cups chocolate cookie crumbs
– 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream, chilled
For the Topping:
– 1/2 cup caramel sauce
– 1/2 cup semi-sweet chocolate chips, melted
– 1/2 cup chopped pecans
Directions:
1. In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottoms of a 12-cup muffin tin lined with paper liners. Refrigerate while preparing the filling.
2. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Spoon the cheesecake filling evenly over the prepared crusts. Smooth the tops and refrigerate for at least 4 hours or until set.
5. Before serving, drizzle caramel sauce and melted chocolate over each mini cheesecake. Sprinkle with chopped pecans.
6. Carefully remove the paper liners and serve chilled.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 mini cheesecakes
