cheesecake cupcakes

Three times the chocolate makes these Mini Triple Chocolate Cheesecakes a dream dessert for the chocolate lovers in your life.

Mini Triple Chocolate Cheesecakes

Oreo cookies

unsalted butter

(8 ounces each) packages cream cheese, softened

sugar

sour cream

vanilla extract

Tablespoons all purpose flour

dark chocolate chips, melted

eggs

(8 ounce) package cream cheese, softened

chocolate

(8 ounce) container Cool Whip, thawed

hot fudge

chocolate chips

mini Oreo cookies

Preheat the oven to 350 degrees. Place a...

Preheat the oven to 350 degrees. Place a large sheet pan on the bottom rack of the oven. Fill it halfway with water. Line muffin tins with 18 cupcake liners.

Place the cookies in a food processor and...

Place the cookies in a food processor and pulse until they become crumbs. Stir in the butter.

Divide the mixture evenly into the 18 cupcake...

Divide the mixture evenly into the 18 cupcake liners and press down firmly. Set aside.

Beat the cream cheese and sugar until creamy....

Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.

Pour the melted chocolate into the cream cheese...

Pour the melted chocolate into the cream cheese mixture and beat again. Use a spatula to scrape the sides of the pan.

Add the eggs and beat until mixed in....

Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-23 minutes.

Remove and let the cheesecakes cool in pan...

Remove and let the cheesecakes cool in pan for about 15 minutes, then remove to wire rack to cool completely. Refrigerate until chilled.

Beat the remaining cream cheese until creamy. Slowly...

Beat the remaining cream cheese until creamy. Slowly beat in the melted chocolate chips.

Fold in 2 cups of Cool Whip gently....

Fold in 2 cups of Cool Whip gently. Spoon the mixture into a piping bag with icing tip 1M. Swirl on the tops of the chilled cheesecakes.

Drizzle with hot chocolate, sprinkle with mini chocolate...

Drizzle with hot chocolate, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.

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These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth delicious. Perfect for dessert lovers looking for a unique treat!

Fluffy Japanese Cotton Cheesecake Cupcakes You Must Try!

cream cheese

milk

eggs,

all-purpose flour

salt

Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.

In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth.

Add the egg yolks one at a time, mixing well after each addition.

In a separate bowl, whisk the egg whites until soft peaks form.

Gently fold the egg whites into the cream cheese mixture.

Gradually sift in the flour and salt, folding until just combined.

Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.

Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.

Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Top 3 cheesecake cupcakes recipes from across the web

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Mini Triple Chocolate Cheesecakes

Fluffy Japanese Cotton Cheesecake C...

Fluffy Japanese Cotton Cheesecake C...

Top 3 cheesecake cupcakes recipes from across the web

The most viewed cheesecake cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Triple Chocolate Cheesecakes

Fluffy Japanese Cotton Cheesecake C...

Fluffy Japanese Cotton Cheesecake C...

The most viewed cheesecake cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine