Mini Cocoa Swirl Cheesecakes
Indulge in the rich decadence of Mini Cocoa Swirl Cheesecakes, the perfect treat for any dessert lover. These individual-sized cheesecakes feature a buttery graham cracker crust that serves as the foundation for a velvety cream cheese filling, delicately flavored with vanilla. The highlight? A luxurious swirl of chocolatey cocoa batter, artfully marbled into each cheesecake for a stunning visual and a burst of bold flavor in every bite. Made in a muffin tin and ready in under an hour of active time, these bite-sized delights are as easy to make as they are to devour. Chill them to perfection and serve them as an elegant dessert for parties, family gatherings, or special occasions. Keywords: mini cheesecakes, cocoa swirl, individual desserts, easy cheesecake recipe, homemade cheesecake.
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Recipe Information
Ingredients
- 120 grams Graham cracker crumbs
- 60 grams Unsalted butter, melted
- 30 grams Granulated sugar (for crust)
- 450 grams Cream cheese, softened
- 100 grams Granulated sugar (for filling)
- 1.5 teaspoons Vanilla extract
- 2 large Eggs
- 2 tablespoons Cocoa powder
- 2 tablespoons Heavy cream (optional, for swirl mixture)
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 160°C (320°F) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 30 grams of sugar. Mix until the mixture resembles wet sand.
Divide the mixture evenly among the prepared cupcake liners, pressing it down firmly to create a crust layer. Use the back of a spoon to smooth it out.
Bake the crusts in the preheated oven for 5 minutes, then remove and let cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add 100 grams of sugar, vanilla extract, and a pinch of salt to the cream cheese, and beat again until well combined.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
Reserve about 1/3 cup of the cheesecake batter in a small bowl. Add the cocoa powder and heavy cream to the reserved batter and stir until smooth and well combined.
Divide the plain cheesecake batter evenly among the prepared crusts. Each liner should be about 2/3 full.
Drop small spoonfuls of the cocoa batter onto the surface of the plain batter in each cup. Use a toothpick or skewer to swirl the cocoa mixture into the plain batter, creating a marbled effect.
Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the centers are just set and slightly jiggly.
Remove the cheesecakes from the oven and allow them to cool completely in the pan. Once cooled, transfer them to the refrigerator to chill for at least 2 hours or overnight.
Serve chilled and enjoy your Mini Cocoa Swirl Cheesecakes!
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 139.4 g | 697% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 177.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 614 mg | 47% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 959 mg | 20% | |
*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.
