The Epicure Chocolate Velvet Cheesecake is the perfect amount of sweet! And only here for February! One package makes TWO cheesecakes or 24 of these minis. So, I just halved the recipe to get 12 portions.
1 cup chocolate wafer crumbs or gluten free cookie crumbs
1 1/2 tbsp butter, melted
1 bricks (8 oz/250 g) cream cheese, softened
1/2 package Epicure Chocolate Velver Cheesecake Mix
1/2 cup sour cream
1 teaspoon vanilla extract
Arrange one oven rack in centre of oven; another on the lowest level. Place Muffin Makers on Sheet Pan. Fill a small oven-proof dish with hot water and place on lowest rack. Preheat oven to 325° F.
In bowl, combine crumbs with melted butter; press 1 tablespoon into each section of Muffin Makers.
In large bowl, using an electric mixer, beat cream cheese with cheesecake mix until smooth. Beat in eggs, one at a time. Add sour cream and vanilla extract (or vanilla yogurt) and beat until smooth.
Spoon filling over crusts. Bake 30-35 minutes.
Let cool in pan, then pop out of mold.
Decorate with your fave toppings! These ones are melted rolos with chopped rolos on top. Then fresh whipped cream (1 cup whipping cream , 1 tablespoon icing sugar, 1 teaspoon vanilla extract) and strawberries.
Shop/browse my epicure site for products and recipe ideas at: https://jennifernguyen.epicure.com/en-ca/