Description
Mini Chocolate Cheesecakes are rich, creamy, and indulgent treats made with a chocolate cookie crust and a smooth chocolate cream cheese filling, perfect for parties or individual servings.
Ingredients
Units
Scale
- 1 cup chocolate cookie crumbs
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 4 oz semi-sweet chocolate, melted and slightly cooled
- 1/4 cup sour cream
- Pinch of salt
- Whipped cream and chocolate shavings (optional, for topping)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a bowl, mix chocolate cookie crumbs and melted butter until combined. Press about 1 tablespoon into the bottom of each muffin liner.
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the egg, vanilla extract, melted chocolate, sour cream, and salt. Mix until fully incorporated and smooth.
- Divide the cheesecake batter evenly among the muffin cups, filling nearly to the top.
- Bake for 15–18 minutes or until the centers are set.
- Allow to cool at room temperature, then refrigerate for at least 2 hours or until chilled.
- Top with whipped cream and chocolate shavings before serving, if desired.
Notes
- Use high-quality chocolate for a richer flavor.
- Ensure cream cheese is fully softened for smooth mixing.
- Can be made a day ahead and stored in the fridge.
- Freeze for longer storage, up to 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg