Description
Mini Chocolate Cheesecakes are rich, creamy, and indulgent bite-sized desserts made with a chocolate cookie crust and a smooth chocolate cheesecake filling, perfect for parties or portion-controlled treats.
Ingredients
Units
Scale
- 1 cup chocolate cookie crumbs (such as Oreos)
- 2 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 6 oz semi-sweet chocolate, melted and slightly cooled
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
- In a small bowl, combine chocolate cookie crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
- Bake crusts for 5 minutes, then remove from oven and let cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.
- Stir in melted chocolate until fully combined.
- Divide the cheesecake batter evenly among the prepared crusts.
- Bake for 18–22 minutes, or until centers are set but still slightly jiggly.
- Cool cheesecakes in the pan, then refrigerate for at least 2 hours before serving.
Notes
- Top with whipped cream, chocolate shavings, or berries for added flair.
- Cheesecakes can be made ahead and stored in the fridge for up to 5 days.
- Use a water bath to prevent cracks, though not strictly necessary for minis.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg