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Chocolate Chip Cheesecake Tea Cakes | Can't Stay Out of the Kitchen | these scrumptious #TeaCakes are so easy to make since they start with a #chocolate #CakeMix. They include #Cheesecake #PuddingMix & miniature #ChocolateChips. These are a delectable treat for #holidays and #Christmas baking. Everyone will swoon over them! #dessert #ChocolateDessert #HolidayDessert #cake #ChocolateChipCheesecakeTeaCakes

Chocolate Chip Cheesecake Tea Cakes

Teresa Ambra
Chocolate Chip Cheesecake Tea Cakes are heavenly. These chocolaty desserts are made in miniature Bundt pans and include cheesecake pudding mix and miniature chocolate chips in a chocolate cake mix. They're rich, decadent and festive enough for any holiday or Christmas party, but easy enough to make all year round. Your family and friends will swoon over every bite!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 23
Calories 346 kcal

Equipment

  • 1 20-tin miniature bundt pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • 2 wire cooling racks
  • measuring cups
  • 1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients
  

TEA CAKES:

  • 1 box Triple Fudge Chocolate Cake Mix
  • 3.9 oz. box cheesecake pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup half-and-half
  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 12 oz. bag miniature chocolate chips

ICING:

  • 1 can chocolate frosting
  • 23 candied cherries for decoration, if desired

Instructions
 

TEA CAKES:

  • Mix cake mix, pudding mix, sour cream, eggs, half-and-half and oil in a large mixing bowl with a wooden spoon.
  • Fold in chips.
  • Spoon into well-greased and floured miniature Bundt pans about two-thirds full.
  • Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely before adding icing.

ICING:

  • Remove lid and foil liner on canned frosting.
  • Microwave about 15-20 seconds to soften icing.
  • Drizzle over individual Tea Cakes
  • Place a candied cherry in the center of each miniature Bundt cake.
  • Allow icing to set up about 30-60 minutes before wrapping with plastic wrap or transferring cakes to plastic containers.

Notes

NOTE: Rotate Bundt pans on oven shelf racks after 10 minutes of baking time if baking more than one rack of miniature Bundt pans at a time.
 
NOTE: You can also spoon the softened frosting into a zip lock bag without the bottom. Snip off a corner and pipe frosting over individual Tea Cakes.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 346kcalCarbohydrates: 44gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 42mgSodium: 286mgPotassium: 132mgFiber: 1gSugar: 34gVitamin A: 162IUVitamin C: 0.2mgCalcium: 68mgIron: 1mg
Keyword cake, cheesecake, chocolate, chocolate chip cheesecake tea cakes, dessert, holiday dessert, tea cakes
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