Utterly scrumptious and the perfect size, Mini Mexican Chocolate Cheesecakes are amped up with vanilla, cinnamon, and cayenne for the perfect kick.

Recipe by Coastal Living February 2014

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Credit: Iain Bagwell; Styling: Kristen Shelton Fielder

Recipe Summary

prep:
30 mins
bake:
15 mins
cool:
30 mins
chill:
2 hrs
total:
3 hrs 15 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Place cookies in a food processor; pulse until fine crumbs form. Add sugar and next 3 ingredients; pulse until well blended. Press about 2 tablespoons crumb mixture into 24 greased muffin cups.

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  • Heat cream in a small saucepan over low heat. Add chocolate and cook, stirring constantly, until melted.

  • Beat cream cheese at medium speed with an electric mixer until smooth. Beat in condensed milk and vanilla. Add eggs, 1 at a time, beating at low speed and scraping down sides with a spatula. Add chocolate mixture, beating until blended. Pour batter over prepared crusts.

  • Bake 15 minutes. Cool completely in pan on wire rack. Cover and chill 2 hours or until ready to serve. Garnish, if desired.

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