Mini Chocolate Cheesecake for Two
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4
Mini chocolate cheesecakes!
ingredients
- 1/2 cup chocolate cookie crumbs (gluten-free for gluten-free)
- 2 tablespoons butter, melted
- 3 1/2 ounces dark chocolate, chopped or chips
- 2 tablespoon heavy/whipping cream
- 1 (8 ounce) package cream cheese, room temperature
- 1 egg, room temperature
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract (optional)
directions
- Mix the crumbs and butter and press into the bottom of 2, 4 inch, springform pans.
- Melt the chocolate into the heavy cream in a double boiler and let cool.*
- Beat the cream cheese, beat in the egg, followed by the sugar, melted chocolate, and vanilla extract.
- Pour the batter into the spring form pans, wrap the bottom of the pans in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 30-40 minutes.
Note: This recipe can be halved with the egg replaced with a small egg!
Note: This recipe can be doubled for a 6-7 inch springform pan!
Note: This recipe can be tripled for a 8-9 inch springform pan!
Note: *Heat a small amount of water in a small saucepan, place the cream and chocolate in a large bowl, place the bowl on top of the simmering water and let the heat of rising steam warm the bowl and melt the chocolate. (You can also melt the chocolate into the cream in a microwave.)
Nutrition Facts: Calories 405, Fat 33g (Saturated 20.4g, Trans 0), Cholesterol 121mg, Sodium 305mg, Carbs 21g (Fiber 0.9g, Sugars 13g), Protein 7g
Nutrition by: 
