Family favorite salad dressing that is excellent and simple. When they were kids, my brother-in-law’s mother prepared this for them.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 mini cheesecakes |
Ingredients
- ¾ cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons white sugar
- 1 ¼ cups semisweet chocolate chips
- 1 ½ (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 1 large egg
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a small bowl. Press 1 tablespoon of the crumb mixture into the bottom of each prepared cup.
- Measure 1/2 cup chocolate chips and set aside for topping. Evenly distribute the remaining chips among the cups, sprinkling them over the crust layer.
- Beat cream cheese, 1/2 cup sugar, egg, cocoa powder, and vanilla in a large mixing bowl until smooth. Spoon about 1/4 cup of the cream cheese mixture into each cup. Sprinkle remaining chocolate chips over top.
- Bake in the preheated oven until just set, 17 to 23 minutes. Remove from the oven and let cool completely on a wire rack, 15 to 30 minutes.
- Cover and refrigerate for at least 1 hour before serving.
Reviews
I made these for our sweet treat at work and they turned out beautifully!! I used mini chocolate chips as my daughter said.. mini for mini!! Really very good. Easy to make and follow the recipe too!