Mexican Chocolate Cheesecake Cups
Nestlé® Abuelita™

Mexican Chocolate Cheesecake Cups

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Cinnamon and chocolate are added to this classic cheesecake recipe, then baked in individual serving sized cups. They are a great way to use leftover candy and to get kids into the kitchen.

15 mins. to Prepare

21 mins. Cooking Time

60 mins. Standing Time refrigerating

96 mins. Total

Servings: 24

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PREHEAT oven to 325° F. Line 24 muffin cups with foil cupcake liners; spray with nonstick cooking spray.

COMBINE cookie crumbs and butter in a medium bowl. Press onto bottoms of prepared cupcake liners.

BAKE for 6 to 8 minutes (do not allow to brown). Spray again with nonstick cooking spray ensuring sides of cupcake liners are covered. Set aside.

BEAT cream cheese, sweetened condensed milk, Abuelita chocolate, eggs and vanilla extract in medium bowl until smooth.

SPOON 3 tablespoons cream cheese mixture into each cupcake liner. Top each with 1 teaspoon of crushed Butterfinger.

BAKE for 15 to 18 minutes or until set. Remove to wire rack to cool completely. Refrigerate for 1 hour.

Fun for the kids! Kids will love breaking up the Butterfinger bars. They can be crushed with hands or by placing in a resealable plastic bag and crushed using the back of a measuring cup.

Amount Per Serving
Servings: 24
Calories from Fat120
 %Daily Value*
Total Fat 14g21%
Saturated Fat 8g42%
Cholesterol 55mg18%
Sodium 140mg6%
Carbohydrates 22g7%
Dietary Fiber 0g0%
Sugars 17g
Protein 4g
Vitamin A8%
Vitamin C0%
* Percent Daily Values are based on a 2,000 calorie diet.
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