There's nothing like a favorite family recipe - something that brings back fond memories of childhood, cooking with loved ones, and oh-so-tasty comfort. My Mom's Mini Chocolate Cheesecakes are just that. When I moved into my first apartment, my mom put together a book of her classic, stand-by recipes, and I've been making these delicious desserts ever since. It's one of those treats that friends request and remember, and can very easily be made into a gluten free version and a regular version.

I've lightened up the original mini chocolate cheesecake recipe by using greek yogurt instead of sour cream, but otherwise it remains the same. If it ain't broke, don't fix it! As she wrote at the bottom:

Mm-m-m- GOOD! 

Mom’s Mini Chocolate Cheesecakes

Prep time: 45 minutes

Cook time: 20 minutes

Tools:

·      Double boiler, small sauce pan or medium glass bowl

·      Beaters

·      Muffin pans

·      Muffin tin liners

Ingredients:

·      16 gluten free chocolate sandwich cookies (or Oreos if you aren’t gf)

·      1 (12oz) package of semi-sweet or dark chocolate chips

·      3 (8oz) package of full fat cream cheese, softened

·      1 cup sugar

·      1 tsp vanilla extract

·      8oz of full fat greek yogurt

·      3 eggs

·      pinch of salt

·      Whipped cream for topping optional

Directions:

1)    Line muffin pans with parchment paper liners – I love these because they are nonstick and pull away from the cheesecakes so easily.

2)    Cookie crust: Either place a full cookie in the bottom of each paper liner OR crush them all, and crumble a thin layer of cookie crumble along the bottom.

3)    Place chocolate chips on the top of a double boiler, bring water to a boil. Reduce heat to low and cook until the chocolate melts, stirring constantly. If you don’t have a double boiler, or the patience to use one, pour chocolate chips in a glass bowl and microwave in increments of 30 seconds at HALF power, stirring often, until fully melted. Do not burn the chocolate, heat low and slow.

4)    Beat cream cheese until light and fluffy; then gradually add sugar, mixing well.

5)    Add eggs, one at a time, beating well after each egg.

6)    Stir in melted chocolate and beat until blended

7)    Stir in salt, vanilla and greek yogurt.

8)    Fill paper-lined muffin tins to about ¾ full.

9)    Bake at 350° F for 20 minutes. The center may appear soft, but Mom’s Mini Chocolate Cheesecakes will firm up when chilled. Let cool to room temperature on a wire rack.

10)  Refrigerate overnight or at least 6 hours. Garnish with whipped cream if desired.

Serve Mom’s Mini Chocolate Cheesecakes chilled, do not fully thaw. You can refrigerate for 5 days, or freeze for 1 month, but don’t worry, you’ll eat them before then :)

If you use mini-muffin tins, the tiny kind that bake up bite sized muffins, bake for only 10 minutes.