Home » Cheesecake » Miniature Chocolate Cheesecakes

Miniature Chocolate Cheesecakes

Fundraiser Cheesecakes

Fundraiser Cheesecakes

My P.S. volunteered my chocolate cheesecake for a fundraiser a couple of weeks ago.  It was a Decadent Desserts fundraiser at a coffee shop on the UND campus.  We were leaving town to go to another political dinner and wouldn’t be able to attend.  What a shame to miss a room full of desserts!  But I did contribute mini chocolate cheesecakes.

Fundraiser Cheesecakes

Fundraiser Cheesecakes

I usually make the chocolate cheesecakes in jars for holidays.  To be honest, I doubled the recipe and made the fundraiser 24 cupcake sized cheesecakes and about 20 in the half pint jars for us here.  It seemed cruel to miss out on the dessert!  The recipe below is only for a single batch of cupcakes.

I set the cream cheese bricks out on the counter to reach room temperature early in the day.  By 6 pm they were ready.

I melted the margarine in a bowl in the microwave then stirred in the graham cracker crumbs and sugar.  Usually I prefer a regular graham cracker crumb with these chocolate cheesecakes as they are super rich and very chocolate.  But I went the step further this time and used chocolate grahams.  It was a little more complicated as they don’t comb pre-crumbed.  I had to research and figure out how many crackers to use to have 1 1/2 cups.  The answer was: 9 whole crackers.

Melt butter and mix with graham crumbs and sugar. Place by tablespoons into cupcake papers and press down gently with tart tamper or flat glass.

Melt butter and mix with graham crumbs and sugar. Place by tablespoons into cupcake papers and press down gently with tart tamper or flat glass.

I placed a teaspoon scoop measure of crust into each of the 25 cupcake papers and pressed it down gently with my tart tamper.

Melt bag of chocolate chips with 1/2 cup evaporated milk in a saucepan over medium heat until smooth, stirring constantly.

Melt bag of chocolate chips with 1/2 cup evaporated milk in a saucepan over medium heat until smooth, stirring constantly.

I melted a bag of milk chocolate chips with 1/2 cup evaporated milk in a saucepan over medium heat, stirring constantly, until the mixture was smooth.  It takes awhile for those tiny bits to melt, you’ll need patience!  The set the saucepan off the heat and let it cool to room temperature.  This is best done ahead of time but honestly I usually forget and end up waiting for it to cool while I assemble the rest of the ingredients.

With an electric or stand mixer, beat the cream cheese, sugar and vanilla until smooth, scraping the sides several times. Add one egg at a time, incorporating each well. Add chocolate and mix well, again scraping the sides several times.

With an electric or stand mixer, beat the cream cheese, sugar and vanilla until smooth, scraping the sides several times. Add one egg at a time, incorporating each well. Add chocolate and mix well, again scraping the sides several times.

In a stand mixer or with a large bowl and a hand mixer, I creamed the cream cheese, sugar and vanilla until smooth.  I scraped the sides down several times while mixing.  I added the eggs, one at a time, making sure they were fully mixed before adding the next.  Finally I beat in the melted chocolate, scraping the sides several times while mixing.

Ladle cream cheese mixture into cupcake papers, leaving 1/4" at the top. Bake for 15- 20 minutes in preheated 300°F oven.

Ladle cream cheese mixture into cupcake papers, leaving 1/4″ at the top. Bake for 15 – 20 minutes in preheated 300°F oven.

I used a tablespoon cookie scoop to ladle the cheesecake mixture into the cupcake papers.  It’s a bit messy no matter how I’ve tried it.

Place on rack and cool to room temperature. Refrigerate at least 2 hours before drizzling with caramel.

Place on rack and cool to room temperature. Refrigerate at least 2 hours before drizzling with caramel.

I placed one of the 12 cup cupcake tin into the preheated oven and set the timer for 15 minutes. When I checked, they weren’t firm and I let them bake another 5 minutes. I set the tin on a rack and baked the second tin of 12 cheesecakes for 20 minutes. I let both pans cool to room temperature, then placed them in the refrigerator for a couple of hours.

Melt bag of Kraft Caramel Bits with 1/2 cup evaporated milk in a saucepan over medium heat, stirring constantly.

Melt bag of Kraft Caramel Bits with 1/2 cup evaporated milk in a saucepan over medium heat, stirring constantly.

When the cheesecakes were cooled I made the caramel sauce by melting a bag of Kraft Caramel Bits with 1/2 cup evaporated milk in a saucepan.

Cool caramel for about 10 minutes then place in pouring container.

Cool caramel for about 10 minutes then place in pouring container.

I poured the melted caramel into an old ketchup squirt container and used it to drizzle the caramel over the cheesecakes.

Drizzle caramel over cooled cheesecakes then place in plastic cup.

Drizzle caramel over cooled cheesecakes then place in plastic cup.

The next day, for the fundraiser, I placed each cheesecake cupcake in a clear plastic cup then placed the cups in clear plastic bags. I tied a ribbon around the bag with a tag that read “Chocolate Cheesecake with Caramel Drizzle”.  I bought the Solo plastic cups at the grocery store. At the Dollar Tree I found packages of 25 clear bags, 40 clear forks and a spool of thin silver ribbon each for $1.

I made the tags in Photoshop and my template can be downloaded by right clicking the picture of the template above.

Place filled cups in plastic bags and tie a label around the base, near the cup.

Place filled cups in plastic bags and tie a label around the base, near the cup.

I didn’t take pictures of the cheesecakes in half pint jars I made for us here since I posted that four years ago. I posted the link again, in case you forgot I did it earlier. The cheesecakes were as delicious as ever, even without the caramel drizzle. I was in a rush to get the fundraiser cupcakes delivered then we had to leave town for another political dinner. I decided we could do without the extra drizzle of caramel.

Fundraiser Cheesecakes

Fundraiser Cheesecakes

Choclate Cheesecake Cupcakes

  • Servings: 24 cheesecakes
  • Difficulty: easy
  • Print

Rich and creamy chocolate cheesecakes baked muffin-sized, drizzled with caramel sauce.

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup margarine
  • 16 oz cream cheese (2 packages)
  • 2/3 cups sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups milk chocolate chips (1 bag)
  • 1/2 cup evaporated milk
  • Caramel Sauce for drizzling (see below for recipe)
Preheat oven to 300°F.

In a medium saucepan melt chocolate chips in evaporated milk over medium heat, stirring constantly, until no lumps remain. Cool.

Melt margarine and mix with graham crumbs and 1/4 c sugar.  Scoop a tablespoon of crumbs into each cupcake paper.  Press down gently with a tart tamper or the bottom of a flat glass.

Beat cream cheese, sugar, and vanilla with electric mixer until smooth. Beat in eggs, one at a time. Beat in cooled chocolate mixture.

Pour cheesecake batter into cupcake cups leaving about 1/4″ space at top. Bake at 300 degrees until center is set (15-20 minutes). Remove from oven and place on a rack. Bake the second pan.

Refrigerate for at least 2 hours. Drizzle with caramel and refrigerate overnight in covered container.

Caramel Drizzle

  • 11 oz bag Kraft Caramel Bits
  • 1/3 cup evaporated milk
Melt in medium-sized saucepan over medium heat until smooth.  Cool for 10 minutes then place in squirt bottle.  Drizzle over cheesecakes.

Advertisements

3 thoughts on “Miniature Chocolate Cheesecakes

Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.