Mini Chocolate Cheesecakes

Why You’ll Love This Recipe

Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned treats that combine a smooth chocolate cheesecake filling with a chocolate cookie crust. Baked in muffin tins, they’re ideal for parties, holidays, or whenever you crave an indulgent dessert without making a full-sized cake. Their individual size makes them easy to serve and even easier to enjoy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chocolate cookie crumbs (such as Oreos)unsalted buttermelted cream cheesegranulated sugarsour creameggssemisweet or dark chocolatevanilla extractsalt

directions

this Recipe

Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

In a small bowl, mix the chocolate cookie crumbs and melted butter until combined.

Spoon about 1 tablespoon of crust mixture into each liner and press down firmly.

Bake crusts for 5 minutes, then set aside to cool slightly.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the sour cream, vanilla extract, and salt, mixing until well blended.

Melt the chocolate and allow it to cool slightly, then mix it into the cream cheese mixture.

Add the egg and mix just until incorporated—do not overbeat.

Divide the batter evenly among the liners, filling nearly to the top.

Bake for 16-20 minutes, or until the centers are just set and slightly jiggly.

Cool in the pan for 10 minutes, then transfer to a wire rack.

Chill in the refrigerator for at least 2 hours before serving.

Servings and timing

This recipe yields 10-12 mini cheesecakes.Preparation time: 15 minutesBaking time: 20 minutesCooling and chilling time: 2 hours 10 minutesTotal time: 2 hours 45 minutes

Variations

Top with ganache or whipped cream for added richness.

Sprinkle with sea salt or crushed nuts for contrast.

Swirl raspberry jam into the batter before baking.

Use white chocolate for a lighter twist.

Add a splash of espresso powder to enhance the chocolate flavor.

storage/reheating

Store mini cheesecakes in the refrigerator in an airtight container for up to 5 days.They can be frozen for up to 1 month—thaw in the refrigerator overnight.Best served chilled or slightly softened at room temperature.

FAQs

Can I use a graham cracker crust instead?

Yes, but chocolate cookies complement the filling best.

Can I make these ahead?

Absolutely—they’re perfect for making a day or two in advance.

Do I need to use a water bath?

Not for mini cheesecakes—the smaller size helps them bake evenly without one.

Can I skip the sour cream?

It adds creaminess, but plain Greek yogurt is a good substitute.

Why did my cheesecakes crack?

Overmixing or overbaking can cause cracks—be gentle with the batter and bake just until set.

Can I use milk chocolate?

Yes, but it will result in a sweeter and lighter flavor.

Do they need to be refrigerated?

Yes, to maintain their texture and freshness.

Can I make them without liners?

Yes, but use a nonstick pan and grease it well.

Can I add mix-ins?

Yes, try mini chocolate chips or chopped nuts folded into the batter.

What if I don’t have a mixer?

A whisk works fine—just ensure the cream cheese is very soft for smooth mixing.

Conclusion

Mini Chocolate Cheesecakes are decadent, easy-to-make treats that deliver all the flavor of a classic cheesecake in a compact, irresistible form. Whether for a special occasion or just because, these creamy bites are sure to impress with their rich chocolatey goodness and elegant presentation.

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