HOW TO MAKE IT :
- In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
- In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until ⅔ full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
- When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
- Spoon about 1-2 Tbsp of ganache over each cooled cheesecake.
- For the frosting, beat butter for 2 minutes, until pale in color. Beat in a marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy. Pipe onto top of cheesecakes (above the ganache. Top each dessert with a piece of chocolate bar. Refrigerate for at least two hours for best flavor.
- Store in refrigerator for 3 days. ENJOY.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:Calories: 282Total Fat: 14gSaturated Fat: 8g
Trans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 60mg
Carbohydrates: 36gFiber: 1gSugar: 30gProtein: 3g
