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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 24


Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 24
Calories 230
Calories from Fat 120
%Daily Value*
Total Fat 14g 21%
Saturated Fat 8g 42%
Cholesterol 55mg 18%
Sodium 140mg 6%
Total Carbohydrate 22g 7%
Dietary Fiber 0g 0%
Sugars 17g
Protein 4g
Vitamin A 8%
Vitamin C 0%
Calcium 8%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
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