Mini Chocolate Cheesecakes
Indulge in the rich decadence of Mini Chocolate Cheesecakes—bite-sized treats that are perfect for any chocolate lover! These creamy, velvety cheesecakes feature a buttery graham cracker crust and a luscious chocolate-infused filling made with melted semisweet chocolate, cream cheese, and a touch of vanilla for a perfectly balanced flavor. Quick to prepare with just 20 minutes of prep time, these individual desserts bake in a muffin tin, making them easy to serve and ideal for parties, holidays, or an irresistible weeknight treat. Garnish them with chocolate chips or a drizzle of melted chocolate for an extra touch of elegance. With their combination of smooth texture, deep chocolate flavor, and delightful presentation, these mini cheesecakes are sure to impress!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cup Granulated sugar
- 0.5 cup Sour cream
- 1 teaspoon Vanilla extract
- 2 whole Eggs
- 6 ounces Semisweet chocolate, melted
- 0.5 cup Chocolate chips (optional for topping)
Instructions
Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Evenly distribute the crumb mixture into the bottom of each paper liner, pressing it down firmly with the back of a spoon or the bottom of a shot glass. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
Add the granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix until well combined.
Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next.
Fold in the melted semisweet chocolate until the batter is smooth and evenly combined.
Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set and only slightly jiggle when shaken.
Remove the cheesecakes from the oven and allow them to cool to room temperature in the muffin tin.
Transfer the cheesecakes to the refrigerator to chill for at least 2 hours, or until fully set.
Optionally, top each mini cheesecake with a few chocolate chips or a drizzle of melted chocolate before serving.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 24.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
