Mini Chocolate Cheesecakes Clara quick dinners

Mini chocolate cheesecakes are decadent, individual-sized desserts that combine rich, creamy chocolate cheesecake with a crunchy cookie crust. These bite-sized treats are perfect for parties, holidays, or when you want a satisfying dessert without making a full-sized cake.

Why You’ll Love This Recipe

Mini chocolate cheesecakes are everything you love about a traditional cheesecake, but in a smaller, more manageable size. They’re easy to make, bake quickly, and are ideal for portion control. The deep chocolate flavor and smooth texture make them a hit with chocolate lovers, and they can be topped with anything from whipped cream to fresh berries or ganache.

ingredients

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

• Chocolate cookie crumbs (like Oreos)
• Unsalted butter (melted)
• Cream cheese
• Granulated sugar
• Eggs
• Sour cream
• Semi-sweet or dark chocolate (melted)
• Vanilla extract
• Salt (optional)

directions

1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. In a small bowl, combine the chocolate cookie crumbs and melted butter. Mix until combined.
3. Press about 1 to 1½ tablespoons of the crumb mixture into the bottom of each muffin liner and pack down firmly.
4. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the eggs one at a time, mixing just until combined after each.
6. Mix in the sour cream, melted chocolate, vanilla extract, and salt (if using) until fully incorporated.
7. Divide the filling evenly among the prepared crusts, filling each about ¾ full.
8. Bake for 1518 minutes, or until the centers are just set with a slight jiggle.
9. Cool in the pan for 1015 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours before serving.
10. Optional: top with whipped cream, ganache, or chocolate shavings before serving.

Servings and timing

Servings: 12 mini cheesecakes
Prep time: 15 minutes
Bake time: 1518 minutes
Chill time: 2 hours
Total time: About 2.5 hours including chilling

Variations

• Mint Chocolate: Add a few drops of peppermint extract for a cool twist.
• Peanut Butter Swirl: Drop small spoonfuls of peanut butter on top before baking and swirl gently.
• Mocha Flavor: Add 12 teaspoons of instant espresso powder to the batter.
• Nut Crust: Use ground almonds or pecans mixed with butter instead of cookie crumbs.
• Toppings: Try fruit compote, crushed candy, or caramel drizzle for extra flair.

storage/reheating

Store mini chocolate cheesecakes in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them for up to 2 months. Wrap each cheesecake individually and store in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
These cheesecakes are best served chilled and do not require reheating.

FAQs

Can I make these without cupcake liners?

Yes, but liners help with easy removal. If not using liners, grease the pan well and let them cool fully before removing.

What type of chocolate works best?

Use semi-sweet or dark chocolate for the best balance of flavor and richness.

Can I use a different type of cookie for the crust?

Yes, graham crackers, chocolate wafers, or even digestive biscuits will work well.

Do I need a water bath for mini cheesecakes?

No, mini cheesecakes bake evenly without the need for a water bath due to their small size.

How do I know when they’re done baking?

The centers should be slightly jiggly but not liquid. They’ll firm up as they cool.

Can I make these ahead of time?

Absolutely! These are perfect for making a day or two ahead of serving.

Why did my cheesecakes crack?

Overbaking or rapidly changing temperatures can cause cracks, but they’re easily covered with toppings.

Can I make this recipe gluten-free?

Yes, just use gluten-free cookies for the crust and ensure all other ingredients are certified gluten-free.

Can I double the recipe?

Yes, simply double all ingredients and bake in two muffin tins or in batches.

Can I bake these in a mini muffin pan?

Yes, just reduce the baking time to about 1012 minutes and adjust portion sizes accordingly.

Conclusion

Mini chocolate cheesecakes are rich, creamy, and perfectly portioned for any occasion. With their simple preparation, quick baking time, and endless topping options, they’re an ideal dessert for entertaining or indulging at home. Make a batch and enjoy the chocolatey goodness bite by bite.

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