Bite-Sized Chocolate Cheesecake Bliss

Prepare to delight your taste buds with these utterly irresistible chocolate mini cheesecakes! These individual desserts are a dream come true for any chocolate lover, combining a perfectly crumbly, buttery biscuit base with a luxuriously rich and extra-creamy chocolate filling. Crowned with a swirl of airy whipped chocolate cream, they offer a sophisticated yet delightfully easy treat.

Whether you’re planning a festive gathering, looking for an impressive Easter dessert, or simply want to use up some leftover chocolate, this recipe is your go-to. It requires no complex equipment or advanced baking skills, making it accessible to bakers of all levels. With minimal baking time and the convenience of being made in advance, these mini cheesecakes are the epitome of a crowd-pleasing dessert that delivers maximum flavor with minimum fuss.

Why Mini Cheesecakes Are Simply the Best

Individual cheesecakes, like this chocolate rendition, are a personal favorite for celebrations, holidays, or any occasion that calls for something special. Their individual portions offer numerous advantages that make them a superior choice for entertaining:

• Portion Control: Each guest receives their own perfectly sized dessert, eliminating the need for slicing and serving a large cheesecake. This also helps with managing portions, satisfying sweet cravings without overindulging.
• Ease of Serving: No more messy slices or struggling with a springform pan! Simply pick up a mini cheesecake and enjoy. They are ideal for buffets and potlucks.
• Make-Ahead Convenience: These mini delights can be prepared well in advance, freeing up your time on the day of your event. A little chilling time is all they need before being topped and served.
• Universal Appeal: Everyone loves a classic cheesecake, and these chocolate versions are universally adored. Their rich flavor and charming individual presentation are sure to impress.
• Versatility: Easy to customize with different toppings or flavor variations, adapting to various tastes and dietary needs.

This recipe is a delightful adaptation of my popular Classic Mini Cheesecakes recipe, showcasing how simple it is to transform a beloved dessert into new, exciting flavors. If you’re a fan of cheesecakes but prefer the no-bake variety, don’t miss my refreshing Strawberry and White Chocolate Cheesecake or the decadent No-Bake Baileys Cheesecake recipe for equally delightful options.

Essential Ingredients for Chocolate Mini Cheesecakes

Crafting these extraordinary chocolate mini cheesecakes requires a selection of high-quality ingredients. Each component plays a vital role in achieving the perfect texture and profound chocolate flavor. Here’s a detailed look at what you’ll need:

• Cheesecake Base:
  • Digestive-style biscuits: These provide a classic, subtly sweet, and wonderfully crumbly foundation for your cheesecakes. Their neutral flavor allows the chocolate filling to shine.
  • Unsalted butter: Melted butter binds the biscuit crumbs together, creating a firm and flavorful crust that holds its shape beautifully after baking.
• Rich Chocolate Filling:
  • Full-fat cream cheese (e.g., Philadelphia): This is the star ingredient for a truly rich, dense, and creamy cheesecake texture. Always opt for full-fat, as lower-fat versions can result in a runny or grainy filling. Ensure it’s at room temperature for a smooth, lump-free batter.
  • Granulated or caster sugar: Sweetens the filling, balancing the richness of the chocolate and the tang of the cream cheese.
  • Cocoa powder: Adds depth and intensity to the chocolate flavor, complementing the melted chocolate.
  • Melted chocolate: Provides the luscious, gooey chocolate core of the cheesecake. You can use milk, dark, or semi-sweet chocolate, depending on your preference for sweetness and intensity.
  • Soured cream: Contributes a slight tang and helps to create an incredibly smooth, velvety texture in the filling. It also adds moisture, preventing the cheesecakes from becoming dry. Ensure it’s at room temperature.
  • Vanilla extract: A touch of vanilla enhances the overall flavor profile, adding warmth and complexity that pairs perfectly with chocolate.
  • Eggs: Act as a binder and help set the cheesecake filling, giving it structure and preventing it from cracking excessively. Make sure they are at room temperature.
• Luxurious Cheesecake Topping:
  • Double/heavy or whipping cream: Whipped to light and airy perfection, this provides a beautiful contrast in texture to the dense cheesecake.
  • Icing sugar (powdered sugar): Sweetens the cream and helps stabilize it when whipped.
  • Cocoa powder: Infuses the whipped cream with a delightful chocolate flavor, making it extra special.
  • Mini chocolate eggs (optional): Perfect for a festive touch, especially around Easter, or any mini chocolates for year-round decoration.

For the complete ingredient quantities and precise measurements, please scroll down to the full recipe card at the bottom of this page.

Step-by-Step Instructions for Perfect Mini Chocolate Cheesecakes

For a visual guide, consider watching the video demonstration embedded within the recipe card!

Creating these mini chocolate cheesecakes is a straightforward process, broken down into a few simple steps. Follow these instructions carefully for the best results:

1. Prepare the Biscuit Base

1. Begin by preheating your oven to 170°C (340°F) fan. Line a 12-hole muffin tin with paper cases or cupcake liners. This makes individual serving effortless.
2. Crush your digestive-style biscuits into fine crumbs. You can achieve this easily using a food processor for a uniform texture, or by placing them in a sealed bag and crushing them with a rolling pin.
3. Transfer the biscuit crumbs to a medium bowl. Pour in the melted unsalted butter and mix thoroughly until all the crumbs are moistened and resemble wet sand. This ensures a firm base.
4. Divide this buttery biscuit mixture evenly among the prepared paper cases in your muffin pan. Use the back of a spoon or your fingers to press the crumbs firmly into the bottom of each case. A tightly packed base is key to preventing crumbling.
5. Bake the bases in your preheated oven for just 5 minutes. This light pre-baking helps to set the crust and enhance its flavor. Remove from the oven and set aside to cool slightly, but keep the oven on for the cheesecake filling.

2. Craft the Creamy Chocolate Filling

6. In a large mixing bowl, combine the full-fat cream cheese, caster sugar, and cocoa powder. Using an electric mixer or a freestanding mixer fitted with the paddle attachment, beat these ingredients together on medium speed until they are light, fluffy, and completely smooth. Make sure there are no lumps of cream cheese.
7. Add the soured cream, vanilla extract, and eggs to the mixture. Continue to beat until all ingredients are well combined and the batter is smooth and homogeneous. Be careful not to overmix, as this can incorporate too much air, leading to cracks during baking.
8. Finally, gently fold in the melted chocolate. Mix until just combined, ensuring the chocolate is evenly distributed throughout the batter. You should now have a super-smooth, thick, and luscious chocolate cheesecake batter.

3. Bake and Chill Your Cheesecakes

9. Carefully scrape down the sides and bottom of the mixing bowl to ensure all ingredients are fully incorporated. This guarantees a consistent texture throughout your cheesecakes.
10. Divide the cheesecake batter evenly among the paper cases, filling them over the biscuit base. For uniform mini cheesecakes, an ice cream scoop is an excellent tool to measure out equal portions.
11. Transfer the muffin tin back to the preheated oven and bake for 15-18 minutes, or until the tops of the cheesecakes appear set and firm to the touch but still have a slight wobble in the center. Avoid overbaking, as this can lead to dryness and cracking.
12. Once baked, remove the cheesecakes from the oven. Allow them to cool completely in the muffin tin at room temperature. Once cooled, transfer the entire tin to the refrigerator for at least 2 hours, or preferably overnight, to allow them to set properly. Chilling is crucial for the cheesecake to firm up and develop its optimal texture.

4. Decorate and Serve

13. While the cheesecakes are chilling, prepare your whipped chocolate cream topping. In a large bowl, combine the cold whipping cream and icing sugar. Whisk with an electric mixer until soft peaks form. Gently fold in the cocoa powder and continue whisking until stiff peaks are achieved. Be careful not to over-whisk, which can turn it grainy.
14. Transfer the whipped chocolate cream to a piping bag fitted with your favorite nozzle (a Wilton 1M tip works beautifully for elegant swirls). Keep the piping bag refrigerated until you are ready to top the cheesecakes.
15. Just before serving, pipe a generous swirl of whipped chocolate cream onto each chilled cheesecake.
16. Adorn your mini cheesecakes with some mini chocolate Easter eggs for a festive touch, or sprinkle them with chocolate shavings, chocolate curls, or a dusting of cocoa powder. This optional step adds visual appeal and another layer of chocolatey goodness.

Expert Tips for Cheesecake Success

Achieving bakery-quality mini cheesecakes is easier than you think with these professional tips:

• Room Temperature Ingredients Are Crucial: Ensure your cream cheese, sour cream, and eggs are all at room temperature before you start mixing. This allows them to combine smoothly and evenly, preventing lumps and ensuring a perfectly uniform cheesecake batter.
• Don’t Overmix the Batter: Once you add the eggs, mix only until just combined. Overmixing can incorporate too much air into the batter, which expands during baking and then collapses as it cools, leading to cracks.
• Use an Ice Cream Scoop for Consistency: For perfectly uniform mini cheesecakes, use an ice-cream scoop to divide the batter evenly among the paper cases. This simple trick ensures each cheesecake bakes uniformly and looks professional.
• Patience is a Virtue (Especially with Chilling): Resisting the urge to serve them too early is the hardest part! Adequate cooling and chilling time is absolutely essential for the cheesecakes to set properly. This firm texture is what makes a cheesecake so enjoyable. At least 2 hours, or ideally overnight, in the fridge will give you the best results.
• Don’t Worry About Cracks: Baked cheesecakes can sometimes develop small cracks on the surface, often due to temperature fluctuations during baking or cooling. Don’t fret! Your decadent whipped chocolate cream topping will effortlessly conceal any imperfections, and the taste will be utterly delicious regardless.
• Gentle Cooling Prevents Cracks: After baking, turn off the oven and leave the cheesecakes inside with the door slightly ajar for about 30 minutes to an hour. This gradual cooling process helps prevent sudden temperature changes that can cause cracking.

Smart Substitutions for Your Mini Cheesecakes

This recipe is quite flexible, allowing for several substitutions to suit your pantry or dietary preferences without compromising on flavor or texture. Here are some options:

• Biscuit Base Alternatives: While digestive-style biscuits are a traditional and favorite choice for their buttery crunch, you have many options. Feel free to use rich tea biscuits, graham crackers for a more American twist, shortbread for extra butteriness, Orea cookies for a chocolate-on-chocolate experience, or even bourbon biscuits or Hobnobs for unique flavors.
• Sugar Choices: Caster sugar is recommended for its fine texture, but granulated sugar can be used as a direct substitute. For an even smoother texture that dissolves quickly, icing (powdered) sugar is also an option, though you might need to adjust quantities slightly to achieve your desired sweetness.
• Cream Cheese Variations: For the ultimate creamy and rich filling, sticking to full-fat cream cheese (like Philadelphia) is highly recommended. Low-fat or fat-free versions often contain more water and stabilizers, leading to a less stable and potentially grainy cheesecake. However, an excellent alternative for an equally rich result is mascarpone cheese, used in the same quantity.
• Sour Cream Replacements: Sour cream contributes a subtle tang and moisture. If you don’t have it on hand, an equal amount of full-fat heavy whipping cream can be used for richness, or plain full-fat Greek yogurt can offer a similar tanginess but might slightly alter the texture.
• Chocolate Variety: The beauty of these cheesecakes is that almost any type of chocolate works! Use milk chocolate for a sweeter, classic profile, or opt for dark chocolate (sweet or semi-sweet) for a deeper, more intense cocoa flavor. Chocolate chips are also perfectly suitable and melt wonderfully into the filling.
• Egg Sizes: This recipe calls for large eggs, which are standard in many recipes. If you only have medium eggs, you might need to add an extra half an egg (whisk an egg and use half) to maintain the correct consistency and binding power, or simply use three medium eggs for a slightly firmer set.

Creative Variations for Your Mini Chocolate Cheesecakes

While these chocolate mini cheesecakes are perfect as is, they also serve as a fantastic canvas for culinary creativity. Here are a few suggestions to adapt this recipe and explore new flavor dimensions:

• Triple Chocolate Indulgence: For the ultimate chocolate experience, elevate your base by using crushed chocolate biscuits like Bourbon biscuits or Oreos. This adds another layer of deep chocolate flavor right from the foundation (for inspiration, check out this Raspberry Ripple Cheesecake recipe, which features an Oreo cookie crust). Once your cheesecakes are set, take them to the next level by drizzling or spreading a luscious chocolate ganache over the top before adding the whipped cream. A sprinkle of chocolate shavings will complete this decadent masterpiece.
• Make it Boozy (Adults Only!): Infuse your cheesecake filling with a sophisticated kick by adding a splash of your favorite liqueur. A tablespoon or two of Baileys Irish Cream, Cointreau (orange liqueur), Amaretto (almond liqueur), or Kahlua (coffee liqueur) will add an irresistible adult twist to the chocolate flavor profile.
• Gluten-Free Friendly: Easily transform this recipe into a gluten-free delight by simply swapping the regular biscuits for your preferred brand of gluten-free digestive biscuits or graham crackers in the base. All other ingredients are naturally gluten-free, making this a simple adjustment.
• Discover Vegan Alternatives: If you’re looking for a completely plant-based option, while this recipe is not vegan, many fantastic vegan chocolate cheesecake recipes are available. For a tried-and-true option, I highly recommend checking out this Vegan Chocolate Cheesecake recipe from Brandi’s wonderful blog, The Vegan 8.
• Texture and Flavor Boosters: Get adventurous by folding in additional ingredients to the cheesecake batter for extra texture and flavor. Consider adding finely chopped nuts like pecans or walnuts for a delightful crunch, dried fruits such as raisins or cranberries for a chewy sweetness, extra chocolate chips for intense chocolate bursts, small pieces of mini toffee or caramel bites for a chewy caramel note, or even some citrus zest (orange or tangerine work beautifully with chocolate) for a bright, aromatic lift.

Essential Equipment for Baking Mini Cheesecakes

To make these delicious chocolate mini cheesecakes efficiently and successfully, you’ll need a few standard kitchen tools:

• 12-hole muffin tin
• Paper cases or cupcake liners (for easy individual servings)
• Food processor or a rolling pin (for crushing biscuits)
• Hand-held electric mixer or a freestanding mixer with a paddle attachment (for mixing the filling and whipping cream)
• Piping bag with your preferred nozzle (a Wilton 1M is great for swirls)

Storage and Freezing Instructions

Proper storage is key to enjoying your chocolate mini cheesecakes at their best, and they can also be prepared ahead of time or frozen for future indulgence:

• Storage: These mini chocolate cheesecakes are best enjoyed fresh, when their flavors and textures are at their peak. Any leftovers, without the whipped cream topping, can be stored in an airtight container in the refrigerator for up to 3 days. If topped with whipped cream, consume within 1-2 days for optimal freshness.
• Freezing: For longer preservation, plain cheesecakes (without the whipped cream topping) can be frozen for up to 3 months. Place them in a freezer-friendly, airtight container, ensuring they are well-protected from freezer burn. To thaw, simply transfer them to the refrigerator overnight. Once thawed, you can add the freshly whipped cream topping right before serving.
• Make-Ahead Convenience: This recipe is perfect for making ahead! Prepare the cheesecakes completely, following all recipe instructions up to the chilling stage. Store them in the refrigerator overnight. Prepare the whipped chocolate cream topping separately and keep it refrigerated. Add the whipped cream and any decorations just before serving to ensure the topping remains fresh and holds its shape beautifully.

Frequently Asked Questions About Chocolate Mini Cheesecakes

Here are answers to some common questions that arise when baking cheesecakes, ensuring your experience is as smooth as your cheesecake filling!

Do I have to use full-fat cream cheese in this recipe?
Yes, absolutely! Using full-fat cream cheese is non-negotiable for achieving the signature rich, dense, and creamy texture that is characteristic of a truly exceptional cheesecake. Low-fat or fat-free cream cheese alternatives contain more water and less fat, which can lead to a thinner, runnier, or grainy filling that may not set properly and lacks the luxurious mouthfeel we’re aiming for. Investing in good quality full-fat cream cheese makes all the difference.

Why did my cheesecakes crack on top?
Cracking is a common concern with baked cheesecakes, and it’s usually due to a sudden temperature change or overbaking. When a cheesecake cools too quickly, the outer edges contract faster than the center, causing the surface to split. To prevent this, ensure you:

• Don’t open the oven door during baking: This maintains a consistent baking temperature.
• Avoid overbaking: Bake only until the edges are set and the center still has a slight wobble. Overbaking dries out the cheesecake and makes it more prone to cracking.
• Cool gradually: Once baked, turn off the oven and leave the cheesecakes inside with the oven door ajar for at least 30 minutes, or even an hour, before removing them to cool completely at room temperature. This slow transition helps prevent cracking.

Remember, even if your cheesecakes do crack slightly, the delicious whipped cream topping will beautifully hide any imperfections, and they will still taste incredible!

Why didn’t my cheesecake set properly?
A cheesecake that hasn’t set can be disappointing, but there are usually clear reasons:

• Underbaking: Taking the cheesecakes out of the oven too soon means the eggs haven’t fully coagulated to set the filling. Ensure the tops are set with a slight jiggle in the center when gently shaken.
• Insufficient chilling: Proper chilling time in the refrigerator (at least 2 hours, ideally overnight) is crucial for the cheesecake to fully firm up and develop its stable structure.
• Ingredient substitutions: Using lower-fat or fat-free cream cheese, or altering other key ingredients, can significantly impact the cheesecake’s ability to set correctly. Always stick to the recommended full-fat dairy products.
• Overmixing: While uncommon for not setting, overmixing can incorporate too much air, which can lead to a lighter, less dense texture that feels less “set.”

What type of chocolate is best to use?
Any good quality chocolate that melts smoothly will work wonderfully in this recipe. While you don’t need to break the bank, using a chocolate you enjoy eating on its own will certainly translate to a better-tasting cheesecake. Dark chocolate (around 50-70% cocoa solids) will yield a richer, more intense chocolate flavor, while milk chocolate will result in a sweeter, milder taste. Semi-sweet chocolate or chocolate chips are also excellent choices for a balanced flavor.

Can I use this recipe to bake one large cheesecake instead of individual portions?
Yes, you certainly can! To adapt this recipe for a single, larger cheesecake, I recommend using a 23 cm (9-inch) loose-bottom or springform baking tin. You will need to adjust the baking times accordingly:

• Biscuit Base: Bake the biscuit base for approximately 10-15 minutes until lightly golden and fragrant.
• Cheesecake Filling: Pour the entire cheesecake filling over the pre-baked base. Bake the full-sized cheesecake for about 50-70 minutes, or until the edges are set and the center still has a slight wobble.
• Cooling: Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for an additional hour to cool gradually before removing it to chill thoroughly in the refrigerator for at least 4-6 hours, or overnight.

If you recreate this recipe, or any other delicious dish from Anna Banana, please take a moment to rate the recipe and/or leave a comment below. Your feedback is incredibly valuable, not only for me but also for other readers contemplating making the recipe. Your insights help our community grow!

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Chocolate Mini Cheesecakes

Rich and decadent chocolate mini cheesecakes! Quick and easy recipe, great for using any leftover chocolate.

Prep Time: 20 mins

Cook Time: 20 mins

Chilling and cooling: 2 hrs

Total Time: 2 hrs 40 mins

Course: Dessert
Cuisine: British
Keyword: cheesecake, chocolate cheesecake, mini cheesecakes

Servings: 12 people

Calories: 326 kcal

Author: Anna Wierzbinska

Equipment

• 1 12-hole muffin tin
• 12 paper cases/cupcake liners
• 1 food processor or rolling pin
• 1 hand-held electric mixer or freestanding mixer with the paddle attachment
• 1 piping bag with nozzle

Ingredients

Cheesecake Base & Filling:

• 150 g digestive-style biscuits
• 55 g unsalted butter, melted
• 120 g chocolate, melted
• 260 g full-fat cream cheese, room temperature
• 50 g caster sugar
• 20 g cocoa powder
• 60 g soured cream, room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

For the whipped cream topping:

• 200 ml whipping cream
• 30 g icing sugar
• 30 g cocoa powder
• 1 pack chocolate mini eggs (optional)

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. While I have provided US customary conversions in the past, for precise baking, metric measurements are always preferred.

Instructions

1. Preheat the oven to 170°C (340°F) fan and line a 12-hole muffin tin with paper cases.
2. Crush the biscuits into fine crumbs, using a food processor or by placing them into a bag and crushing them with a rolling pin. Transfer to a bowl and mix well with the melted butter. The mixture should resemble the texture of wet sand. Divide the mixture evenly between the paper cases and press it firmly towards the bottom of each case. Transfer to the oven and bake for 5 minutes. Remove from the oven and set aside. Leave the oven on.
3. In a large bowl, mix together the cream cheese, caster sugar, and cocoa powder, using an electric mixer or a freestanding mixer with the paddle attachment. Beat the ingredients together until you have a smooth mixture. Add soured cream, vanilla, and eggs and beat well to combine until smooth. Lastly, add the melted chocolate and mix gently to combine. You should have a smooth, thick batter, without any lumps.
4. Divide the cheesecake batter evenly between the cases with the biscuit base (use an ice cream scoop if you have one for consistent portions). Transfer to the oven and bake for 15-18 minutes, or until the cheesecake batter is set on top with a slight wobble in the center. Remove from the oven and allow to cool completely at room temperature, then transfer to the fridge for at least 2 hours to set properly.

For the whipped cream topping:

1. Place the cold whipping cream into a large bowl. Add the icing sugar and whisk briefly with a hand whisk. Add the cocoa powder and continue whisking until soft peaks form. Transfer the cream into a piping bag fitted with your preferred nozzle (a Wilton 1M works beautifully) and keep refrigerated until needed.
2. Top each chilled cheesecake with the whipped chocolate cream and decorate with some chocolate mini eggs. You can also sprinkle each cheesecake with some chocolate shavings or chocolate curls if you desire for an extra touch.

Video

A video showing the step-by-step process of making these chocolate mini cheesecakes can be found here.

Notes

Make ahead instructions:

Bake the mini cheesecakes as per the recipe instructions and store them in the fridge overnight.

Whipped chocolate cream can also be made in advance and stored in the fridge overnight. Top the cheesecakes with whipped cream just before serving.

Storage and freezing:

Store any leftovers in the fridge for up to 3 days in an airtight container.

Plain cheesecakes, without whipped cream topping, can also be frozen for up to 3 months. Place them in a freezer-friendly container. Thaw in the fridge overnight, and top with whipped cream just before serving.

Nutrition

Serving: 70g
| Calories: 326kcal
| Carbohydrates: 26g
| Protein: 5g
| Fat: 24g
| Saturated Fat: 14g
| Polyunsaturated Fat: 1g
| Monounsaturated Fat: 7g
| Trans Fat: 1g
| Cholesterol: 90mg
| Sodium: 154mg
| Potassium: 172mg
| Fiber: 2g
| Sugar: 17g
| Vitamin A: 727IU
| Vitamin C: 1mg
| Calcium: 54mg
| Iron: 2mg

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