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Notes
Use ingredients at the temperature specified. This will ensure all the ingredients for our mini chocolate cheesecakes mix better with each other.
Do not over-whisk, mix, or fold any of the ingredients. We don’t want to incorporate air into any of them, to prevent cracks when we bake the mini chocolate cheesecakes later.
Use a low-temperature oven. Without the air. The circulating hot air tends to make the oven temperature higher. We love to use a portable oven thermometer every time we bake to make sure our oven temperature is accurate. It’s one of the cheapest investments ever!
How to remove the muffin liners and get the clean, sharp edges. Put the mini chocolate cheesecakes together with the muffin pan in the freezer for 1-2 hours. The cheesecakes will be somewhat frozen, and easier to remove from the pan. Peeling the muffin liners is a breeze also, leaving them with clean, sharp beautiful edges!
Nutrition
Calories: 309.2kcal | Carbohydrates: 21.9g | Protein: 4.4g | Fat: 23.2g | Saturated Fat: 12.6g | Cholesterol: 76.1mg | Sodium: 225.3mg | Potassium: 156mg | Fiber: 1.1g | Sugar: 16g | Calcium: 61.4mg | Iron: 2.2mg
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