mini chocolate cheesecakes

Check out how many calories in mini chocolate cheesecakes. Get answers to all your nutrition facts questions at FitClick.
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filed under Desserts

Serving size: 1 jar
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 287 (14% DV)
Fat: 21g (33% DV)
Carbohydrates: 21g (7% DV)
Protein: 4g (9% DV)
Tags: Pressure cooked dessert
Ingredients:  Makes 8 servings (8 jars)
8  ounces
1/2  cup
1/2  cup
1/2  cup
1/2  teaspoon
2  tablespoons
1  teaspoon

Tip: For nutritional information on all the ingredients in mini chocolate cheesecakes just click on each ingredient name. Then adjust the serving size for any mini chocolate cheesecakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Use 8 4oz canning jars, straight sides.
Crush the oreo thins, to make 1 cup, melt butter and stir into the cookie crumbs. Put 2 tbsp in each of the jars, press onto bottom .
Put jars in refrigerator.
Put Chocolate chips in a microwave safe bowl, add the cream. Microwave until chocolate begins to melt. Stir the mix, and microwave until completely melted. Stir until smooth and creamy. Set aside and let cool slightly.
Whip the cream cheese, splenda and vanilla until light and fluffy. Add the cooled chocolate cream, and whip until well blended. Add the egg and mix with a spatula until just incorporated into mix, do not over beat.
Divide the mixture evenly into the 8 jars. Cover with foil.
Put 1 1/2 cup water into the multipot. put in the low trivot and place 4 jars on the trivot. use a second trivot upside down on top the jars, place remaining 4 jars on top. Put on lid and set to sealing. Pressure cook on high for 6 minutes. Cancel the keep warm and allow natural release.
Remove the jars to a cooling rack and let cool to room temperature. Put lids on and store in refrigerator for at least overnight.
Serve with cherry pie filling and whipped cream if desired.
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