Mini Mocha Cheesecakes

Mini Mocha Cheesecakes | www.shariblogs.com

You can probably tell that we like cheesecake around here.  Especially these little mini ones.  They are just the perfect size.  My middle son LOVES chocolate.  Anything chocolate.  I decided I would make these mini mocha cheesecakes for him.  He was in heaven!!  Give them a try.  You won’t be disappointed.

Mini Mocha Cheesecakes
 
Author:
Serves: 12
Ingredients
FOR THE CHEESECAKE:
  • 10 Oreo cookies, finely crushed
  • 2 Tbsp. butter, melted
  • 2 pkg. Philadeplphia Cream Cheese (8 oz. each), softened
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. Espresso Powder
  • 2 tsp. water
  • 1 pkg. (4 oz) Baker's Semi-Sweet Chocolate, melted, cooled
  • **Bring all ingredients to room temperature before beginning.**
Instructions
FOR THE CHEESECAKE:
  1. Preheat oven to 350°F.
  2. In a small bowl, mix together cookies crumbs and butter. Press a spoonful into the bottom of your paper lined muffin tray.
  3. Bake for 8 minutes.
  4. Using your mixer with large mixing bowl, beat cream cheese and sugar together until just blended.
  5. Add eggs in one at a time. Beat until just blended.
  6. Dissolve the espresso powder in water. Add that to batter with the melted chocolate.
  7. Beat until blended.
  8. Spoon batter into each cup (about ¼ cup). The cups will be full.
  9. Bake for 23 to 25 minutes. Make sure that the centers are set. Remove from oven and place tray on wire rack to cool.
  10. Enjoy!

**Adapted from Kraft Foods.

Mini Oreo Cheesecakes

Mini Oreo Cheesecakes | www.shariblogs.com

Today’s post is all about Mini Oreo Cheesecakes.  I told you something good was about to come.  How can you possibly go wrong when Oreos and cheesecake are involved?  These are the perfect size so you don’t have to feel guilty about having a sweet little treat!

I have another awesome round up of yummy stuff to share with you later this week.  I think I have added about 10 pounds on just scouring the web to find them all for you. So much good stuff.  You are going to LOVE it!

I am also working on some great Thanksgiving recipes to share with you.  I know we are all looking to the web and Pinterest in search of the perfect ideas for the holidays. This blog is going to be filled with great ideas so keep checking back often!  I promise you will NOT be disappointed!  I might also be sharing a few holiday craft ideas as well.  🙂

Now back to what you are waiting for… Mini Oreo Cheesecakes please take the stage!

Mini Oreo Cheesecakes | www.shariblogs.com

These are not hard to make at all and they are sure to be a hit!  I have seen some people who don’t mess with crushing the oreos and making the crust that way.  Some people just stick a whole oreo in the bottom of the cupcake liner and let that be the crust.  Either way… it’s yummy.  Go for whichever one suits your fancy.  I personally prefer the traditional crushed oreo/butter crust so that is what I did here.

Mini Oreo Cheesecakes
 
Author:
Serves: 12 cheesecakes
Ingredients
For Crust:
  • 1 cup cream filled sandwich cookies, crushed
  • 3 tbsp butter
For filling:
  • 1 pound cream cheese, room temperature
  • 3 large eggs, lightly beaten (room temperature)
  • ¾ cup sugar
  • 1 tbsp vanilla extract
  • ½ cup full fat greek yogurt
  • pinch of salt
  • 1 cup cream filled sandwich cookies, crushed
Instructions
  1. Preheat your oven to 325°.
  2. Line a cupcake pan with 12 aluminum liners and set aside.
  3. In a small bowl, combine crust ingredients and mix well.
  4. Add a small spoonful into the bottom of each cupcake liner. Press evenly.
  5. For the cheesecake filling, beat the cream cheese on low until all the lumps all gone. Then add in eggs slowly and beat on low until creamy. Then add sugar and beat on low until smooth and creamy.
  6. Next add in the vanilla, Greek yogurt, salt and oreos. Beat on low until just combined.
  7. Pour evenly into cupcake liners.
  8. Set the cupcake pan in a roasting pan that is filled halfway with water to create a water bath.
  9. Bake for 20-25 minutes until cheesecake is set but still jiggles some. Cool on a wire rack.
  10. Refrigerate for four hours or overnight before serving.
  11. Enjoy!

We LOVE cheesecake here so you will be seeing lots of different cheesecake recipes over time.

What’s your favorite cheesecake flavor??  Plain New York style?  Chocolate?  White chocolate raspberry?  Other???  I would love to know!  

Mini Snickerdoodle Cheesecakes

Mini Snickerdoodle Cheesecakes | www.shariblogs.com

It’s officially fall and that always makes me think about cinnamon.  I know, I know everyday makes me think about cinnamon, but especially fall!  Today I wanted to share one of my favorite sweet treats – Mini Snickerdoodle Cheesecakes.  Aren’t little desserts always fun?  I love making these little cheesecakes.

Mini Snickerdoodle Cheesecakes | www.shariblogs.com

Speaking of fall, the kids are on their fall break now.  That explains my silence the last couple of days.  I have just been enjoying having them home.  The days seem longer and so much more relaxed without the hectic school schedules.

Mini Snickerdoodle Cheesecakes | www.shariblogs.com

Back to the food, I make two versions of these delicious cheesecakes.  I normally try to put my own spin on all the recipes that I try, but this original was just too great as it was.  When I make it for the kids or hubby, I make it like this first one below.

Mini Snickerdoodle Cheesecakes
 
Author:
Serves: 12 cheesecakes
Ingredients
For Crust:
  • 5 Tbsp butter, melted
  • 7 sheets graham crackers, pulverized
  • ½ tsp ground cinnamon
  • ¼ tsp salt
For Filling:
  • 2 - 8 oz. packages of cream cheese (room temperature)
  • 3 large eggs (room temperature)
  • ¾ cup sugar
  • 1 Tbsp vanilla extract
  • ½ cup full fat greek yogurt
  • 1 Tbsp ground cinnamon
Instructions
  1. Preheat your oven to 325°.
  2. Line a cupcake pan with 12 aluminum liners and set aside.
  3. In a small bowl, combine crust ingredients and mix well.
  4. Add a small spoonful into the bottom of each cupcake liner. Press evenly.
  5. For the cheesecake filling, beat the cream cheese on low until all the lumps all gone. Then add in eggs slowly and beat on low until creamy. Then add sugar and beat on low until smooth and creamy.
  6. Next add in the vanilla, greek yogurt, and cinnamon. Beat on low until just combined.
  7. Pour evenly into cupcake liners.
  8. Set the cupcake pan in a roasting pan that is filled halfway with water to create a water bath.
  9. Bake for 20-25 minutes until cheesecake is set but still jiggles some. Cool on a wire rack.
  10. Refrigerate for four hours or overnight before serving.
  11. Enjoy!

Original recipe found here.

Then for me, I put my own spin on it to make it low carb.  This is just as delicious!!  I can’t get over how good it is.

Low Carb Mini Snickerdoodle Cheesecakes
 
Author:
Serves: 12 cheesecakes
Ingredients
For Crust:
  • 1 Tbsp butter, melted
  • 1 c. walnuts, pulverized
  • ½ tsp ground cinnamon
  • ¼ tsp salt
For Filling:
  • 2 - 8 oz. packages of cream cheese (room temperature)
  • 3 large eggs (room temperature)
  • ½ cup Truvia
  • 1 Tbsp vanilla extract
  • ½ cup full fat sour cream
  • 1 Tbsp ground cinnamon
Instructions
  1. Preheat your oven to 325°.
  2. Line a cupcake pan with 12 aluminum liners and set aside.
  3. In a small bowl, combine crust ingredients and mix well.
  4. Add a small spoonful into the bottom of each cupcake liner. Press evenly.
  5. For the cheesecake filling, beat the cream cheese on low until all the lumps all gone. Then add in eggs slowly and beat on low until creamy. Then add sugar and beat on low until smooth and creamy.
  6. Next add in the vanilla, sour cream, and cinnamon. Beat on low until just combined.
  7. Pour evenly into cupcake liners.
  8. Set the cupcake pan in a roasting pan that is filled halfway with water to create a water bath.
  9. Bake for 20-25 minutes until cheesecake is set but still jiggles some. Cool on a wire rack.
  10. Refrigerate for four hours or overnight before serving.
  11. Enjoy!
Notes
** Sometimes for the crust I will do:
2 Tbsp. butter
3/4 c. walnuts, pulverized
2 sheets of graham crackers, pulverized
½ tsp ground cinnamon
¼ tsp salt
This one does add a few more carbs, but not many.

 

What is your favorite cheesecake?  Mine is just plain old NY Style cheesecake, but I do enjoy many different flavored ones too.