No Bake Mini Chocolate Cheesecakes

By carol gorman

Ingredients

• 6 ounces chocolate wafer crumbs*
• 1/4 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 6 ounces bittersweet chocolate, melted and cooled
• sweetened whipped cream and cocoa powder, for garnish

Details

Servings 12
Preparation time 20mins
Cooking time 20mins
Adapted from bakeorbreak.com

Preparation

Step 1

To make the crust:
Combine cookie crumbs and butter until moistened. Divide crust mixture among 12 cups of a mini cheesecake pan. Press crust firmly and evenly into the bottoms of the pan. Place pan in refrigerator while you prepare the filling.

Using an electric mixer on medium speed, beat cream cheese and sugar until blended and smooth. Mix in vanilla and sour cream. Add cooled chocolate and mix until well combined.

Divide filling among the cups of the mini cheesecake pan. Toi get smooth, solid filling, add filling a tablespoon at a time and use a small spatula or spoon to press the filling down into the cups. You can also pipe the filling into the cups if you prefer.

Chill cheesecakes in pan at least 6 hours.

Carefully remove the cheesecakes by pressing up from the bottom of the cheesecake pan. Serve with sweetened whipped cream and a sprinkling of cocoa powder.