Mini Marbled Cheesecakes
Indulge in creamy, bite-sized decadence with these Mini Marbled Cheesecakes, a dessert that’s as visually stunning as it is delicious. Featuring a buttery graham cracker crust and a lusciously smooth cream cheese filling, these cheesecakes are elevated with a swirl of rich, melted semi-sweet chocolate that creates their signature marbled look. Perfectly portioned in a muffin tin, they’re easy to make and ideal for entertaining, offering a show-stopping treat for parties, holidays, or any occasion. Ready in under an hour of active prep and baking time, these mini desserts are a delightful combination of simplicity and sophistication. Chill them to perfection and serve them straight from the fridge for a cool, refreshing finish to your meal. Keywords: Mini Marbled Cheesecakes, individual cheesecakes, chocolate swirl, graham cracker crust, easy dessert recipe.
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.6667 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 0.25 cup Sour cream
- 4 ounces Semi-sweet chocolate, melted
Instructions
Preheat your oven to 325°F (163°C) and line a standard muffin tin with 12 paper liners.
In a small mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly moistened.
Spoon about 1 tablespoon of the crust mixture into each muffin liner and press it down firmly using the back of a spoon or a small glass. Set aside.
In a large mixing bowl, beat the softened cream cheese and 2/3 cup granulated sugar until creamy and smooth, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream until the batter is smooth and well combined.
Divide the batter evenly among the muffin liners, filling them about 3/4 full.
Drizzle about 1 teaspoon of melted chocolate onto the top of each cheesecake. Use a toothpick or skewer to gently swirl the chocolate into the cheesecake batter, creating a marbled effect.
Bake in the preheated oven for 20-25 minutes, or until the centers are set and only slightly jiggly.
Remove the cheesecakes from the oven and let them cool in the pan for 30 minutes. Then transfer them to the refrigerator to chill for at least 2 hours or until fully set.
Serve the mini marbled cheesecakes chilled and enjoy!
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 22.4 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 97 mg | 2% | |
*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.
