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Coffee Chocolate Chip Mini Cheesecakes & Mini Nutella Cheesecakes

November 17, 2010


I recently began cooking and writing occasional mini-reviews for Cooks & Books & Recipes, an awesome website that focuses exclusively on reviews of the latest cookbooks, featuring a sample recipe from each one. Okay, I’ve done two, so far. But if you’re thinking of buying any of the new cookbooks coming out, be sure to check Cooks & Books & Recipes for the inside scoop!

One of the latest cookbooks reviewed at Cooks & Books (I call it for short), is Abby Dodge’s Desserts 4 Today. The recipe featured from the cookbook is Mini Bittersweet Chocolate Cheesecakes. Cheesecake? How could I pass up trying a recipe for personal-sized cheesecakes that takes 5 minutes to throw together and only 15 minutes in the oven?

Abby encourages creativity and even gives suggestions for ingredient switch-ins (or outs) and additions in case you want to “Gussy It Up.” I, of course, couldn’t leave well-enough alone and adapted her recipe even further. Not once, but twice! Because I’m just that kind of a girl. I give you

Coffee Chocolate Chip Mini-Cheesecake
Coffee Chocolate Chip Mini Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
1/3 cup dark brown sugar
1 tsp. instant coffee powder
1 tsp. vanilla extract
1 large egg
2/3 cup mini chocolate chips (do not use regular-sized chips)

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the brown sugar and beat until thoroughly incorporated. Make sure you scrape down the sides of the bowl between each step.

Dissolve the coffee powder in the vanilla extract and add to the cream cheese mixture, then add the egg. Beat thoroughly. Add the mini chocolate chips and stir to combine completely.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray. Fill each cup about 2/3 full.

Bake for 15-18 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, then refrigerate for a minimum of 2 hours.

Notes:

About 30 minutes prior to serving, take the cheesecakes out of the refrigerator and remove from the liners. If using the silicone liners, just pull back the edges slightly with your fingers, then turn them over and push the bottoms with your thumbs. They should pop right out. This allows them to take some of the chill off and the cheesecakes to return to that creamy mouthfeel we all love about them.

And because I couldn’t stop playing with it, and because I love you, here’s your *Bonus* Recipe:


Mini Nutella Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
1/3 cup natural cane sugar (or granulated white sugar)
1 tsp. vanilla extract
1 large egg
1/3 cup Nutella
A few hazelnuts, finely chopped for garnish

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the sugar and beat until thoroughly incorporated. Make sure you scrape down the sides of the bowl between each step.

Add the egg, vanilla, and the Nutella, and beat till thoroughly combined.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray. Fill each cup about 2/3 full.

Bake for 18 – 20 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, then refrigerate for a minimum of 2 hours. After unmolding, garnish with the chopped hazelnuts.

For the original Bittersweet Chocolate Mini Cheesecakes recipe and a full review of Desserts 4 Today (and my mini-review!), click here.

Just think of the make-ahead possibilities for the Holidays. Or any day. Ooo… wonder what I could do with pumpkin…

13 Comments

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Reader Interactions

Comments

  1. Megan says

    November 17, 2010 at 5:54 am

    They both sound excellent and I cant decide which one I would want to make first! I like that the recipe makes 6 mini cheesecakes!

  2. elpi says

    November 17, 2010 at 6:16 am

    I love the combination of coffee and chocolate — the coffee makes the chocolate taste more rich and deep.

  3. MeetaK says

    November 17, 2010 at 8:05 am

    ooh! these look totally amazing! like the mini nutella cheescake idea – so perfect!

  4. SMITH BITES says

    November 17, 2010 at 1:03 pm

    Abby Dodge is THE BOMB isn't she?!! I think she mentioned that this recipe was one of her favorites and I can see why! I've got several recipes marked to make over the next several weeks – quick, easy and delicious!

  5. Elle says

    November 17, 2010 at 1:54 pm

    I just have to go out and get this book–there's nothing else I can do. But it'll be dangerous! 😉 these sound incredible!

  6. Kudos Kitchen says

    November 17, 2010 at 2:08 pm

    You are my kind of girl Renee! Your adaptation of Abby's cheesecake looks amazing! LOVE the combo of chocolate and coffee. They're natural together. Nutella just takes it all over the edge.

  7. kat says

    November 17, 2010 at 3:06 pm

    Oh how fabulous!

  8. Cathy @ ShowFoodChef says

    November 17, 2010 at 7:08 pm

    Love the nutella cheesecakes. Fun post!

  9. Barbara Bakes says

    November 18, 2010 at 12:29 am

    Love the idea of a mini cheesecake. I don't even have to share it! Make mine Nutella!

  10. JulieD says

    November 22, 2010 at 1:46 am

    Oh wow. These look awesome! I keep hearing about Abby's cookbook…must get a copy soon! Thanks!

Trackbacks

  1. Mini Strawberry Cheesecakes for Valentines Day | Flamingo Musings says:
    November 18, 2014 at 10:32 am

    […] Abby Dodge’s delightful base recipe from Desserts 4 Today? Well, so far, I’ve done it 3 or 4 times. And I’ll do it again!  Abby doesn’t seem to […]

  2. Eleven Coffee Recipes From Cocktails to Dessert | Flamingo Musings says:
    September 29, 2015 at 4:00 pm

    […] Coffee Chocolate Chip Mini Cheesecakes […]

  3. Chocolate Hazelnut Muesli and Peanut Butter & Co. Chocmeister Giveaway | Flamingo Musings says:
    June 17, 2016 at 12:10 am

    […] Mini Chocolate Hazelnut Cheesecakes […]

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Meet Renee

Renée brings you traditional Jewish recipes, updates them for the modern cook and kitchen, but doesn’t stop there! In this eclectic food blog, you’ll also find original, as well as popular regional and ethnic recipes with a Kosher twist, and unusual jam and pickle recipes. And other stuff, too. Because she’s like that.

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