Best 4 Black Bottom Mini Cheesecakes Recipes
Immerse yourself in the delightful world of "Black Bottom Mini Cheesecakes," where the decadence of chocolate and the creaminess of cheesecake harmonize in a symphony of flavors. Whether you're a seasoned baker or a culinary novice, this captivating dessert will transport your taste buds to a realm of sheer bliss. With its luxurious appearance and irresistible taste, the black bottom mini cheesecake is a culinary masterpiece that will leave you craving for more.
Here are our top 4 tried and tested recipes!
BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
MINI BLACK BOTTOM CHEESECAKES
This recipe appeared in food and wine. I love it because it's a great little appetizer that is both savory and sweet...a great palate cleanser. Instead of fromage blanc you can sub creme fraiche, goat cheese, lebneh or quark.
Provided by greysangel
Categories Savory
Time 30m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Line a standard 12 cup muffin pan with foil baking cups and spray cups with veg oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave oven on.
- Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
- Pour the batter into the baking cups, filling them 3/4 full.
- Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp of warmed preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cakes until set, about 15 minutes.
- Remove the cheesecakes from the pan and peel off the foil cups. Transfer the cakes onto a platter and serve.
Nutrition Facts : Calories 170, Fat 8.7, SaturatedFat 4.7, Cholesterol 53.7, Sodium 139.8, Carbohydrate 18.9, Fiber 0.5, Sugar 11.2, Protein 3.9
BLACK-BOTTOM MINI CHEESECAKES
We're fans of black-bottom anything, whether it's cakes or pies. These mini cheesecakes are currently at the top of our list!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings, 3 cheesecakes each
Number Of Ingredients 7
Steps:
- Melt 5 Tbsp. of the margarine in medium microwavable bowl. Add Crust Mix and sugar; mix well. Spoon evenly into 36 paper-lined miniature muffin pan cups, adding about 2 tsp. of the crust mixture to each cup. Press firmly onto bottoms of cups. Place remaining 1 Tbsp. margarine and chocolate in small microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted and chocolate is completely melted when stirred. Drizzle evenly over crusts.
- Beat milk and Filling Mix with electric mixer on low speed just until moistened, then beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups. Refrigerate 1 hour or until set.
- Top cheesecakes with fruit; brush with preserves. Cover and refrigerate until ready to serve. Store leftover cheesecakes in refrigerator.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 26 g, Protein 3 g
TINA'S BLACK FOREST MINI CHEESECAKES
My friend and former co-worker, Tina, very kindly shared this family favorite recipe. I have made them many times over the years for parties. They are easy and always the first thing to go from the dessert table when I serve them. You can spread the batter out to as many as 24 muffin tins, if needed.
Provided by HeatherFeather
Categories Cheesecake
Time 50m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
- Place one cookie in the bottom of each baking cup.
- In a large bowl, beat cream cheese until smooth.
- Add sugar, cocoa, and flour, blending well.
- Add eggs, beating well.
- Stir in sour cream and almond extract.
- Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
- Bake 20-25 minutes, or until set.
- Remove from oven and let cool 10 minutes.
- Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
- Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
- Let cakes cool in pans about 30 minutes, then CHILL well.
- Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
- You may have extra pie filling left over.
- Keep leftover cheesecakes chilled.
Tips:
- To ensure a smooth cheesecake filling, make sure all of your ingredients are at room temperature before you begin mixing them together.
- Use a springform pan for easy removal of the cheesecake once it is baked.
- Bake the cheesecake in a water bath to prevent cracking.
- Chill the cheesecake for at least 4 hours before serving to allow it to set properly.
- Garnish the cheesecake with fresh berries, chocolate shavings, or whipped cream before serving.
Conclusion:
Black bottom mini cheesecakes are an elegant and delicious dessert that are perfect for any occasion. They are easy to make and can be customized to your liking. With a creamy cheesecake filling, a rich chocolate ganache layer, and a graham cracker crust, these cheesecakes are sure to be a hit.
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