Mini Chocolate Hazelnut Cheesecakes
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 160 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Mini Chocolate Hazelnut Cheesecakes
Ingredients
Instructions
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Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
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In a bowl, combine the chocolate cookie crumbs and finely chopped hazelnuts.
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Press the mixture into the bottom of each cupcake liner.
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In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
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Add the eggs, one at a time, beating well after each addition.
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Stir in the sour cream and melted chocolate until well combined.
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Pour the cheesecake mixture over the crust in each cupcake liner.
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Bake for 20 minutes or until the cheesecakes are set.
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Remove from the oven and let them cool in the muffin tin for 10 minutes.
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Transfer the cheesecakes to a wire rack and let them cool completely.
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Refrigerate for at least 2 hours or overnight.
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Before serving, top each mini cheesecake with a dollop of whipped cream and sprinkle with chopped hazelnuts.
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Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
