Photo: Iain Bagwell; Styling: Kristen Shelton Fielder
Prep Time
30 Mins
Bake Time
15 Mins
Cool Time
30 Mins
Chill Time
2 Hours
Makes 2 dozen

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

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Ratings & Reviews