My second dessert that I'm creating and sharing with family and friends this Holiday is called Chocolate Drizzle Mini Cheesecake. It's my variation of a No-Bake Cheesecake recipe. Cheesecake is one of my favorite rich and creamy desserts. I hope you'll enjoy!
Chocolate Drizzle Mini Cheesecake
Crust:
1 c. graham cracker crumbs
1 c. fudge graham cookie crumbs
3 Tbsp. brown sugar
3 Tbsp. white sugar
8 Tbsp. butter, melted
Filling:
2 pkgs. ( 8 oz. pkg) Cream cheese, softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1 pint heavy whipping cream or
1 container (8 oz.) Cool Whip
Chocolate Drizzle:
1/4 c. Semi-sweet chocolate chips
1 tsp. shortening
To make Crust: Combine cookies and 6 tablespoons sugar in a bowl. Add 6 tablespoons melted butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter. Press onto bottoms of paper-lined muffin cups. Place in freezer before proceeding to make filling.
To make Filling: Combine cream cheese, vanilla, and powdered sugar in a medium bowl. Beat with an electric mixer until combined. Lightly whip cream to soft peaks, and mix into cream-cheese filling. Spoon onto crust prepared cups. Refrigerate for 4 hours before proceeding to top mini cheesecakes with Chocolate drizzle.
To make Chocolate drizzle: Place Semi-Sweet Chocolate Chips and shortening in microwave-safe bowl. Microwave on medium-high for 60 seconds; stir. If necessary, microwave on medium an additional 10 seconds at a time, stirring after each heating, until chocolate is completely melted and mixture is smooth when stirred.
Use fork to drizzle and decorate Cheesecake cups with chocolate. Fast Freeze Cheesecake cups for 30 minutes until firm. Transfer to refrigerate for hours until ready to serve. Enjoy!
***Tip: Use foil baking cups for crusts. For Chocolate drizzle, use shortening, do not use butter, margarine, spread or oil.
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