Mini Cheesecake Recipe
A delightful chocolate chip cheesecake recipe with a hint of lemon.
Mar 21, 2007
Most mini cheesecake recipes use graham cracker crumbs and a fruit topping. But this one is for the chocolate-lover. The base is crushed chocolate wafers and the topping is chocolate chips. A hint of lemon zest gives this mini cheesecake recipe a hint of extra gourmet flavor.
Mini Chocolate Chip Cheesecakes
- 1/3 cup crushed chocolate wafers
- 2 Tbsp. melted butter
- 1/4 cup ricotta cheese
- 2 oz. cream cheese
- zest of 1 lemon
- 1/4 cup sugar
- 1 egg
- 2 Tbsp. mini chocolate chips
Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray. Stir together crushed chocolate wafers and melted butter. Fill each mini muffin cup with 1 teaspoon of chocolate wafer mixture. Press down until firmly packed.
Blend ricotta cheese, cream cheese, lemon zest, sugar and egg together in a food processor. Divide evenly among mini muffin cups. Sprinkle a few mini chocolate chips over each mini cheesecake. Bake 20 minutes or until just set. Let cool completely. Refrigerate at least 1 hour.
Makes 12 mini cheesecakes.
