Mini Mocha Chocolate Swirl Cheesecakes

Mini Mocha Chocolate Swirl Cheesecakes
Yield: 12 mini cheesecake Prep 25 mins Chill 1 hr Bake 350°F 25 mins


  • 4 anisette toast biscotti-type cookies, finely crushed
  • 16 ounces cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1 tablespoon brewed coffee OR: 1 tablespoon water mixed with 1-1/2 teaspoons espresso powder
  • 1/2 teaspoon vanilla extract
  • 2 ounces semisweet chocolate, melted

Make It

1. Heat oven to 350 degrees F. Butter or coat with cooking spray 12 jumbo muffin-pan cups. Sprinkle scant tablespoon cookie crumbs in each cup.

2. In large bowl, beat cheese 1 minute. Add sugar and flour; beat until smooth, 2 minutes. Beat in egg, coffee mixture and vanilla. Spoon about 1/4 cup batter in each cup. Swirl 1/2 teaspoon melted chocolate into batter in each cup.

3. Bake in 350 degree F oven 25 minutes or until set in center and lightly browned around edge. Let cool completely in pans. Refrigerate until cold, 1 hour.

4. Run knife around edges of cakes. Gently remove to serve. Makes 12 mini cheesecake.

Nutrition Facts

Amount Per Serving: cal. (kcal): 224, Fat, total (g): 15, chol. (mg): 64, sat. fat (g): 9, carb. (g): 19, fiber (g): 1, pro. (g): 4, sodium (mg): 129, Percent Daily Values are based on a 2,000 calorie diet.