Mini Mexican Chocolate Cheesecakes

Very Healthy
Health score
67%
Mini Mexican Chocolate Cheesecakes
30 min.
1
5817kcal

Suggestions


Indulge in the rich and decadent world of Mini Mexican Chocolate Cheesecakes, a delightful dessert that's as pleasing to the eyes as it is to the palate. Perfect for chocolate lovers, this dessert combines the deep, intense flavors of semisweet and bittersweet chocolate with a hint of warmth from ground cayenne pepper and cinnamon, making every bite an enchanting experience.

In just 30 minutes, you can create a batch of these mini cheesecakes that are sure to impress your friends and family. With a crispy chocolate wafer crust that cradles a creamy, luscious filling, each cheesecake is a bite-sized portion of bliss. The smooth and velvety texture of the cream cheese blends harmoniously with sweetened condensed milk, while the addition of eggs ensures a perfect, velvety consistency.

What's more, the subtle kick from cayenne pepper adds an unexpected twist to every mouthful, giving these cheesecakes an authentic Mexican flair. Garnished with fresh raspberries, they not only taste fantastic but also look stunning on any dessert table.

Whether it's a special occasion, a dinner party, or simply rewarding yourself after a long day, Mini Mexican Chocolate Cheesecakes are the ultimate dessert that satisfy your sweet tooth while showcasing your culinary skills. Get ready to wow everyone with this very healthy treat—let's get baking!

Ingredients

  • ounce bittersweet chocolate baking bar chopped
  • 0.3 cup butter melted
  • ounce chocolate wafers 
  • 16 ounce cream cheese softened
  • large eggs 
  • 0.1 teaspoon ground pepper 
  • 0.8 teaspoon ground cinnamon 
  • serving garnish: raspberries fresh
  • 0.3 cup sugar 
  • 14 ounce condensed milk sweetened canned ()
  • teaspoon vanilla extract 
  • 0.5 cup whipping cream 

Equipment

  • food processor
  • frying pan
  • sauce pan
  • oven
  • wire rack
  • hand mixer
  • spatula
  • muffin liners

Directions

  1. Preheat oven to 32
  2. Place cookies in a food processor; pulse until fine crumbs form.
  3. Add sugar and next 3 ingredients; pulse until well blended. Press about 2 tablespoons crumb mixture into 24 greased muffin cups.
  4. Heat cream in a small saucepan over low heat.
  5. Add chocolate and cook, stirring constantly, until melted.
  6. Beat cream cheese at medium speed with an electric mixer until smooth. Beat in condensed milk and vanilla.
  7. Add eggs, 1 at a time, beating at low speed and scraping down sides with a spatula.
  8. Add chocolate mixture, beating until blended.
  9. Pour batter over prepared crusts.
  10. Bake 15 minutes. Cool completely in pan on wire rack. Cover and chill 2 hours or until ready to serve.
  11. Garnish, if desired.

Nutrition Facts

Calories5817kcal
Protein6.78%
Fat56.14%
Carbs37.08%

Properties

Glycemic Index
320.59
Glycemic Load
261.8
Inflammation Score
-10
Nutrition Score
76.327826292618%

Flavonoids

Cyanidin
27.46mg
Petunidin
0.19mg
Delphinidin
0.79mg
Malvidin
0.08mg
Pelargonidin
0.59mg
Peonidin
0.07mg
Catechin
0.79mg
Epigallocatechin
0.28mg
Epicatechin
2.11mg
Epigallocatechin 3-gallate
0.32mg
Kaempferol
0.04mg
Quercetin
0.63mg

Nutrients percent of daily need

Calories:5817.17kcal
290.86%
Fat:369.35g
568.23%
Saturated Fat:208.91g
1305.69%
Carbohydrates:548.81g
182.94%
Net Carbohydrates:526.3g
191.38%
Sugar:427.01g
474.46%
Cholesterol:1233.46mg
411.15%
Sodium:3960.24mg
172.18%
Alcohol:1.38g
100%
Alcohol %:0.11%
100%
Caffeine:123.04mg
41.01%
Protein:100.34g
200.69%
Vitamin B2:4.17mg
245.15%
Phosphorus:2421.08mg
242.11%
Selenium:157.14µg
224.49%
Vitamin A:11074.5IU
221.49%
Manganese:4.06mg
203.07%
Calcium:1896.06mg
189.61%
Copper:2.89mg
144.46%
Magnesium:515.25mg
128.81%
Iron:21.12mg
117.33%
Potassium:3623.68mg
103.53%
Zinc:13.71mg
91.38%
Fiber:22.51g
90.05%
Vitamin B5:8.98mg
89.78%
Vitamin E:11.13mg
74.23%
Vitamin B1:1.1mg
73.55%
Vitamin B12:4.35µg
72.58%
Folate:270.82µg
67.7%
Vitamin B3:10.09mg
50.43%
Vitamin B6:0.88mg
44.05%
Vitamin K:39.62µg
37.74%
Vitamin C:27mg
32.73%
Vitamin D:4.7µg
31.32%
Source:My Recipes