Mini Black-Bottom Cheesecakes are a delightful dessert, perfect for any occasion. They combine a crunchy chocolate wafer base with a creamy cheesecake filling, topped with a dollop of sweet raspberry preserves. Easy to make and even easier to enjoy, these mini cheesecakes are sure to be a hit.

Photos of Mini Black-Bottom Cheesecakes Recipe

The key components of this recipe are chocolate wafer cookies, fromage blanc, and seedless raspberry preserves. Chocolate wafer cookies may not be a regular item in your pantry, but they're easily found in most supermarkets in the cookie aisle. Fromage blanc is a smooth, soft cheese with a mild yet tangy flavor, which might be located in the special cheese or gourmet section. Lastly, seedless raspberry preserves are typically available in the jam and jelly section.

Ingredients for Mini Black-Bottom Cheesecakes

Vegetable oil spray: Used for greasing to prevent the cheesecakes from sticking.

Chocolate wafer cookies: Creates the crust for the cheesecake.

Unsalted butter: Binds the cookie crumbs to form a solid base.

Cream cheese: The main component of the cheesecake filling.

Sugar: Adds sweetness to the cheesecake.

Fromage blanc: Adds a smooth, creamy texture and tangy flavor to the cheesecake.

Eggs: Helps to bind the ingredients together.

Vanilla extract: Adds a hint of flavor.

Seedless raspberry preserves: Provides a sweet and fruity topping.

One reader, Bobine Will says:

These mini black-bottom cheesecakes are a delightful treat! The combination of chocolate and creamy cheesecake is simply divine. The raspberry topping adds a perfect touch of sweetness. They are easy to make and always impress my guests. I highly recommend trying this recipe for a delicious and elegant dessert!

Bobine Will

Techniques Required for Making Mini Black-Bottom Cheesecakes

How to preheat the oven: Preheat the oven to 350 degrees before starting the recipe to ensure it reaches the desired temperature when needed.

How to line a muffin pan with foil baking cups: Place foil baking cups in a standard 12-cup muffin pan and spray the cups with vegetable oil spray to prevent sticking.

How to crush chocolate wafer cookies: Use a food processor to crush the chocolate wafer cookies until fine crumbs form.

How to press cookie crumbs into baking cups: Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact.

How to bake the cookie crust: Bake the cookie crust for 5 minutes, or until almost set, to create a firm base for the cheesecake.

How to prepare the cheesecake batter: In a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.

How to fill the baking cups with cheesecake batter: Pour the cheesecake batter into the baking cups, filling them three-quarters full to allow room for the cheesecakes to rise.

How to test for doneness: Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center to ensure they are cooked to the desired consistency.

How to spread raspberry preserves on top of the cheesecakes: Remove the cheesecakes from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake to add a fruity layer of flavor.

How to chill the cheesecakes: Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes, to allow them to firm up before serving.

How to remove the cheesecakes from the pan: After chilling, remove the cheesecakes from the pan and peel off the foil baking cups to present them neatly.

How to store the cheesecakes: The mini black-bottom cheesecakes can be refrigerated for up to 4 days to maintain their freshness.

How To Make Mini Black-Bottom Cheesecakes

These individually served black-bottom cheesecakes come with a chocolate wafer crust, a smooth and creamy filling, and raspberry preserves for topping.

Preparation: 10 minutes

Cooking: 20 minutes

Chill Time: 15 minutes

Total: 45 minutes

Serves:

Ingredients

vegetable oil spray
24plain chocolate wafer cookies
3tbspunsalted butter
8ozcream cheese
¼cupsugar
1cupfromage blanc,(6 oz)
2large eggs
2tsppure vanilla extract
¼cupraspberry preserves,seedless

Instructions

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray.
In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form.
Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact.
Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth.
Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them ¾ full. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center.
Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake.
Transfer the muffin tin to the freezer and chill the cheesecakes for about 15 minutes until set.
Remove the cheesecakes from the pan and peel off the foil baking cups.
Transfer the cheesecakes to a platter and serve.
Make-Ahead: The mini black-bottom cheesecakes can be refrigerated for up to 4 days.

Nutrition

Calories: 220.94kcal
Fat: 14.19g
Saturated Fat: 7.10g
Trans Fat: 0.13g
Monounsaturated Fat: 4.03g
Polyunsaturated Fat: 1.22g
Carbohydrates: 19.19g
Fiber: 0.48g
Sugar: 13.40g
Protein: 4.77g
Cholesterol: 62.85mg
Sodium: 164.25mg
Calcium: 45.21mg
Potassium: 69.89mg
Iron: 0.74mg
Vitamin A: 107.15µg
Vitamin C: 0.59mg

Helpful Technique for Preparing Mini Black-Bottom Cheesecakes

When pressing the chocolate wafer cookie crumbs into the baking cups, ensure to apply even pressure with the bottom of the glass. This will create a uniform base for your mini black-bottom cheesecakes. Uneven bases can lead to the cheesecake batter baking unevenly, resulting in a less than perfect dessert.

Time-Saving Tips for Preparing Mini Cheesecakes

Prep ahead: Prepare the cookie crust and cheesecake batter the day before and store them separately in the refrigerator. This will save time on the day of baking.

Use a food processor: Utilize a food processor to crush the cookies and mix the crust ingredients, saving time and effort compared to doing it by hand.

Bake in batches: If you have multiple muffin pans, bake the cheesecakes in batches to expedite the process and make efficient use of oven space.

Chill in the freezer: Instead of waiting for the cheesecakes to set in the refrigerator, use the freezer to rapidly chill them, reducing the overall setting time.

Organize ingredients: Before starting, organize all the ingredients and equipment needed for the recipe to streamline the cooking process.

Portion the batter: Use a cookie scoop or a measuring cup to evenly portion the cheesecake batter into the baking cups, ensuring uniform size and consistent baking time.

Clean as you go: Wash and put away utensils and equipment while the cheesecakes are baking and chilling to minimize post-cooking cleanup.

Substitute Ingredients For Mini Black-Bottom Cheesecakes Recipe

vegetable oil spray - Substitute with melted butter: Melted butter can be used as a substitute for vegetable oil spray to grease the pan and prevent sticking.
plain chocolate wafer cookies - Substitute with graham crackers: Graham crackers can be used as a substitute for chocolate wafer cookies to create a similar crumb crust for the cheesecakes.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for unsalted butter to add richness and moisture to the crust.
cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for cream cheese to create a lighter and tangier cheesecake filling.
sugar - Substitute with honey: Honey can be used as a substitute for sugar to add sweetness and moisture to the cheesecake filling.
fromage blanc (6 ounces) - Substitute with ricotta cheese: Ricotta cheese can be used as a substitute for fromage blanc to create a creamy and slightly tangy cheesecake filling.
large eggs - Substitute with flax eggs: Flax eggs can be used as a substitute for large eggs to bind the ingredients together in the cheesecake filling.
pure vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for pure vanilla extract to add a nutty flavor to the cheesecake filling.
seedless raspberry preserves - Substitute with strawberry preserves: Strawberry preserves can be used as a substitute for seedless raspberry preserves to add a fruity and sweet topping to the cheesecakes.

Presentation Ideas for Serving Mini Cheesecakes

Elevate the plating: When presenting the mini black-bottom cheesecakes, focus on creating an elegant and visually appealing presentation. Use clean lines and minimalistic plating to showcase the beauty of the cheesecakes.
Garnish with fresh berries: Add a pop of color and freshness to the plate by garnishing with a selection of fresh berries such as raspberries, blueberries, and strawberries. This will not only enhance the visual appeal but also complement the flavors of the cheesecakes.
Incorporate chocolate drizzle: Create an artistic chocolate drizzle on the plate to add a touch of sophistication. Use a fine-tip piping bag to delicately drizzle melted chocolate in a decorative pattern around the cheesecakes.
Dust with powdered sugar: Lightly dust the plate with a fine sprinkle of powdered sugar to add a subtle sweetness and a touch of elegance to the presentation.
Add a dollop of whipped cream: Place a small dollop of freshly whipped cream on the side of the plate to provide a creamy and indulgent element that complements the richness of the cheesecakes.
Use edible flowers for a delicate touch: Introduce a touch of refinement by incorporating edible flowers such as pansies or violets to bring a delicate and sophisticated aesthetic to the presentation.
Consider the plate color: Select a plate with a neutral or pastel color to allow the vibrant colors of the berries and the chocolate drizzle to stand out, creating a visually striking presentation.
Emphasize symmetry and balance: Arrange the cheesecakes and garnishes with precision, focusing on symmetry and balance to create a visually pleasing and harmonious composition on the plate.
Utilize negative space: Embrace the concept of negative space on the plate to allow the elements to stand out and create a visually captivating presentation that captures the attention of the diners.

Essential Tools for Making Mini Black-Bottom Cheesecakes

Food processor: A food processor is used to crush the chocolate wafer cookies and mix them with the butter to create the crust for the mini black-bottom cheesecakes.
Muffin pan: A standard 12-cup muffin pan is used to bake the mini black-bottom cheesecakes.
Foil baking cups: Foil baking cups are used to line the muffin pan and hold the cheesecake batter while baking.
Vegetable oil spray: Vegetable oil spray is used to grease the foil baking cups and prevent the cheesecakes from sticking.
Glass: A glass is used to press the chocolate cookie crumbs into the baking cups to compact them before baking.
Mixing bowl: A medium mixing bowl is used to beat the cream cheese, sugar, fromage blanc, eggs, and vanilla to make the cheesecake batter.
Oven: The oven is used to bake the mini black-bottom cheesecakes at 350 degrees Fahrenheit.
Freezer: The freezer is used to chill the cheesecakes until they are set before serving.
Platter: A platter is used to serve the mini black-bottom cheesecakes.

Storage and Freezing Instructions for Mini Black-Bottom Cheesecakes

Here are the detailed storing and freezing guidelines for mini black-bottom cheesecakes:

To store in the refrigerator, place the cooled cheesecakes in an airtight container or wrap them tightly with plastic wrap. They will keep well in the fridge for up to 4-5 days.
For longer storage, you can freeze the cheesecakes:
- Place the cooled cheesecakes on a baking sheet lined with parchment paper, making sure they aren't touching each other.
- Freeze until solid, about 2 hours.
- Once frozen, wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents.
- Frozen cheesecakes will keep well for up to 2-3 months.
To thaw frozen cheesecakes, transfer them to the refrigerator and let them thaw overnight. Alternatively, you can thaw them at room temperature for about an hour.
For best results, garnish the cheesecakes with fresh raspberry preserves or other toppings just before serving.

By following these storage guidelines, you can enjoy your delicious mini black-bottom cheesecakes for days or even weeks after baking them!

Interesting Fact About Mini Black-Bottom Cheesecakes

The recipe for mini black-bottom cheesecakes is a delightful treat for any occasion. These individual-sized desserts are perfect for parties or gatherings, as they can be easily served and enjoyed by all. The combination of chocolate wafer cookies, creamy cheesecake filling, and a hint of raspberry preserves creates a delicious and indulgent flavor profile. These mini cheesecakes can be made in advance and refrigerated for up to 4 days, making them a convenient and versatile dessert option. Whether you're a fan of cheesecake or simply looking for a sweet treat, these mini black-bottom cheesecakes are sure to impress!

Is Making Mini Black-Bottom Cheesecakes at Home Cost-Effective?

This mini black-bottom cheesecakes recipe is relatively cost-effective for a household. The ingredients, such as cream cheese, eggs, and raspberry preserves, are commonly found in most kitchens. The use of simple and affordable ingredients makes this recipe budget-friendly. The approximate cost for a household of 4 people is around $10-$15, making it an economical dessert option. The overall verdict rating for this recipe is 9/10, considering its affordability, delicious taste, and ease of preparation.

Are Mini Black-Bottom Cheesecakes Healthy or Unhealthy?

This mini black-bottom cheesecake recipe, while delicious, is not particularly healthy. The main ingredients - cream cheese, sugar, butter, and chocolate wafer cookies - are high in saturated fat and added sugars. Consuming excessive amounts of these nutrients can contribute to obesity, heart disease, and other chronic health issues. Additionally, the recipe lacks fiber, vitamins, and minerals that are essential for a balanced diet.

To make this recipe healthier, consider the following modifications:

Replace the chocolate wafer cookies with a whole grain cookie or a nut-based crust to increase fiber and healthy fats
Reduce the amount of sugar in the cheesecake batter or use a natural sweetener like honey or maple syrup
Swap a portion of the cream cheese with Greek yogurt to lower the fat content and increase protein
Incorporate fresh or frozen raspberries into the cheesecake batter for added fiber, vitamins, and antioxidants
Top the cheesecakes with fresh fruit instead of raspberry preserves to reduce added sugars

Editor's Opinion on This Mini Cheesecake Recipe

The mini black-bottom cheesecakes recipe is a delightful and elegant dessert option. The combination of chocolate wafer cookies, creamy cheesecake filling, and a hint of raspberry preserves creates a harmonious balance of flavors and textures. The individual portions make for a visually appealing presentation, perfect for entertaining or special occasions. The recipe's straightforward instructions and simple ingredients make it accessible for home cooks, while the final product exudes sophistication. These mini cheesecakes are sure to impress and are a delightful addition to any dessert spread.

Enhance Your Mini Black-Bottom Cheesecakes Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection and topped with a savory garlic parmesan crust.

Balsamic Glazed Grilled Peaches: Juicy grilled peaches drizzled with a sweet and tangy balsamic glaze, the perfect complement to the rich and creamy black-bottom cheesecakes.

Honey Sriracha Brussels Sprouts: Crispy Brussels sprouts coated in a sticky honey sriracha glaze, adding a spicy kick to balance out the sweetness of the cheesecakes.

Similar Recipes to Mini Black-Bottom Cheesecakes

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Grilled Peach and Prosciutto Salad: This refreshing salad combines the sweetness of grilled peaches with the saltiness of prosciutto, creating a perfect balance of flavors. Topped with a light vinaigrette, it's a delightful summer dish.

Spicy Thai Coconut Soup: Warm up with this flavorful and aromatic soup that combines the creaminess of coconut milk with the heat of Thai spices. Packed with vegetables and your choice of protein, it's a comforting meal on a chilly day.

Suggested Appetizers and Entrées to Serve with Mini Black-Bottom Cheesecakes

Appetizers:

Stuffed Mushrooms: Delight your guests with savory stuffed mushrooms filled with a flavorful mixture of herbs, cheese, and breadcrumbs. These bite-sized appetizers are perfect for any gathering and will leave your guests wanting more.

Spinach and Artichoke Dip: Indulge in a creamy and cheesy spinach and artichoke dip served with crispy tortilla chips. This classic appetizer is a crowd-pleaser and is sure to be a hit at any party or event.

Main Courses:

Chicken Alfredo: Indulge in a creamy, rich pasta dish that combines tender chicken with a velvety Alfredo sauce. The flavors meld together perfectly for a comforting and satisfying meal.

Beef Stir Fry: Experience the bold and vibrant flavors of a beef stir fry, packed with colorful vegetables and tender strips of beef. The savory sauce brings everything together for a delicious and nutritious dish.

Why trust this Mini Black-Bottom Cheesecakes Recipe:

This recipe offers a delectable fusion of flavors and textures, ensuring a delightful experience for your taste buds. The combination of rich cream cheese and tangy fromage blanc creates a lusciously smooth cheesecake base. The addition of seedless raspberry preserves adds a burst of fruity sweetness, perfectly complementing the creamy richness. With the perfect balance of sweetness and tanginess, these mini black-bottom cheesecakes are a delightful treat for any occasion. Trust in the quality of the ingredients and the meticulous preparation to indulge in a truly irresistible dessert.

Want to share your experience making these mini black-bottom cheesecakes or discuss the recipe further? Join the conversation in our Baking and Desserts forum section and let's talk about these delightful little treats!

FAQ:

Can I use a different type of cookie for the crust?

Yes, you can definitely use a different type of cookie for the crust. Graham crackers, vanilla wafers, or even chocolate graham crackers can be great alternatives to the chocolate wafer cookies.

Can I substitute fromage blanc with another type of cheese?

If you can't find fromage blanc, you can substitute it with an equal amount of Greek yogurt or sour cream for a similar tangy flavor and creamy texture.

Can I use a different fruit preserve for the topping?

Absolutely! You can use any fruit preserve of your choice, such as strawberry, blueberry, or apricot, to create a different flavor profile for the cheesecakes.

Can I make these cheesecakes ahead of time?

Yes, you can make these mini black-bottom cheesecakes ahead of time. They can be refrigerated for up to 4 days, making them a convenient make-ahead dessert for gatherings or special occasions.

Can I freeze these mini cheesecakes for longer storage?

While these cheesecakes can be chilled in the freezer to set the topping, it's not recommended to freeze them for longer storage as the texture may change. It's best to enjoy them within a few days of making for the best taste and texture.