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Mini Chocolate Cheesecakes: Indulge in a Decadent Dessert Delight


  • Author: Melissa
  • Total Time: 165 minutes
  • Yield: 24 mini cheesecakes 1x

Description

Indulge in rich and creamy mini chocolate cheesecakes with a buttery graham cracker crust and luscious chocolate filling. Perfectly portioned for a delightful treat, these bite-sized desserts are sure to impress at any gathering!


Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup semi-sweet chocolate chips, melted
  • Whipped cream (for topping)
  • Chocolate shavings or mini chocolate chips (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until it resembles wet sand.
  3. Line a mini muffin tin with paper liners.
  4. Scoop about a tablespoon of the crust mixture into each muffin cup and press down firmly to create an even layer.
  5. Bake the crusts for 5-7 minutes until lightly golden. Remove from the oven and let cool.
  6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
  7. Gradually add the granulated sugar and continue to beat until fluffy.
  8. Add the vanilla extract and mix until incorporated.
  9. Add the eggs one at a time, mixing on low speed after each addition.
  10. Add the sour cream and melted chocolate chips, mixing until smooth.
  11. Spoon the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.
  12. Tap the muffin tin on the counter to remove air bubbles.
  13. Bake for 18-20 minutes until set around the edges but slightly jiggly in the center.
  14. Turn off the oven and crack the door open, letting the cheesecakes cool in the oven for 30 minutes.
  15. Remove the muffin tin and let it cool to room temperature, then refrigerate for at least 2 hours or overnight.
  16. Carefully remove the mini cheesecakes from the muffin tin.
  17. Top each cheesecake with whipped cream and sprinkle with chocolate shavings or mini chocolate chips.
  18. Serve chilled and enjoy!

Notes

  • For best results, ensure the cream cheese is softened to room temperature before mixing.
  • Allowing the cheesecakes to cool gradually in the oven helps prevent cracks.
  • These mini cheesecakes can be made a day in advance for convenience.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes