Ingredientes para Mini Marbled Cheesecakes
- Oreo Cookies
- 16 ounces (450g) cream cheese (softened)
- ½ cup (100g) granulated sugar
- 2 large eggs
- Vanilla Extract
- Semisweet Chocolate
- Cool Whip
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Como fazer Mini Marbled Cheesecakes
- Preheat oven to 350°F (175°C). Line an 18-cup muffin tin with paper liners.
- Place one whole graham cracker in the bottom of each muffin cup. Set aside.
- In a large bowl, beat together 16 ounces (450g) cream cheese (softened), ½ cup (100g) granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract with an electric mixer on medium speed for 3 minutes, or until completely smooth and creamy.
- Reserve ½ cup of the cheesecake batter in a separate bowl.
- Evenly spoon the remaining batter into the prepared muffin cups.
- In a small bowl, melt 2 ounces (50g) of semi-sweet chocolate. Add the melted chocolate to the reserved ½ cup of cheesecake batter and mix until well combined.
- Spoon about 1 teaspoon of the chocolate batter onto the white batter in each muffin cup.
- Gently swirl the batters together with a knife or toothpick to create a marbled effect.
- Bake for 20-25 minutes, or until the filling is set and slightly puffed around the edges.
- Let the cheesecakes cool completely in the muffin tin before refrigerating.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set.
- Before serving, halve 8 graham crackers.
- Garnish each cheesecake with a dollop of whipped topping and a halved graham cracker.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
57g
Fat
39g
Carbs
6g
