If you have a serious sweet tooth and adore the rich, creamy texture of cheesecake combined with the indulgent flavor of chocolate, then this Mini Chocolate Cheesecake Recipe is going to be your new favorite treat. Perfectly portioned into cute, individual servings, these little delights bring together a luscious chocolate crust, a silky smooth chocolate cheesecake filling, and a hint of tangy sour cream that balances the sweetness in the best possible way. Whether you’re serving them up for a party, a special occasion, or just because you deserve a little decadent pleasure, this recipe delivers big flavor in a small package.
Ingredients You’ll Need
The beauty of this Mini Chocolate Cheesecake Recipe lies in its straightforward ingredients that pack a punch in both flavor and texture. Each component plays a crucial role, from creating the tender chocolate crust to achieving that creamy and perfectly set cheesecake filling.
- 1 1/2 Cups flour: Provides the structure for the crust with a tender crumb.
- 3 Tablespoons cocoa powder: Adds deep chocolate richness both in the crust and filling.
- 1 teaspoon baking soda: Helps the crust rise slightly for a delicate texture.
- 1/2 teaspoon kosher salt: Enhances all the chocolate and creamy flavors.
- 10 Tablespoons unsalted butter (softened): Brings richness and moisture to the crust.
- 1 Cup sugar (for crust): Sweetens the crust, balancing the cocoa’s bitterness.
- 2 large egg yolks: Adds richness and helps bind the crust.
- 2 Tablespoons whole milk: Moisturizes the crust, keeping it tender.
- 2 teaspoons pure vanilla extract: Lifts the chocolate flavors beautifully.
- 2 – 8 oz cream cheese (softened): The star ingredient for that creamy cheesecake filling.
- 1 Cup sugar (for filling): Sweetens the cheesecake filling perfectly.
- ½ Cup sour cream: Gives a slight tang and smooth texture to the cheesecake.
- ¾ teaspoon pure vanilla extract: Adds a comforting, warm note in the filling.
- ⅛ teaspoon kosher salt: Balances the sweet and creamy filling flavors.
- 2 large eggs: Gives body and stability to the cheesecake.
- 3 Tablespoons Hershey Dark cocoa powder: Infuses the filling with rich chocolate intensity.
- 1 box Whopper chocolate candies: Optional but adds fun crunch and malted goodness.
- 1 Cup semi sweet chocolate chips: For a melty surprise inside the cheesecake.
- ½ Cup heavy whipping cream: Perfect for an optional ganache topping or whipped cream garnish.
How to Make Mini Chocolate Cheesecake Recipe
Step 1: Prepare the Chocolate Crust
First, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate bowl, beat the softened butter with sugar until light and fluffy. Add egg yolks, milk, and vanilla extract to the butter mixture and mix well. Gradually combine the dry ingredients into the wet mixture until a dough forms. Press this chocolatey dough evenly into the bottoms of your mini muffin tins or small cheesecake pans to create the crust layer that will hold all our creamy filling.
Step 2: Make the Cheesecake Filling
Using a stand mixer or hand whisk, beat the softened cream cheese until smooth and creamy. Add sugar, sour cream, vanilla, and salt, mixing until fully combined. Beat in the eggs one at a time, making sure each is incorporated before adding the next. Finally, sift in the dark cocoa powder and fold gently to create a luscious, velvety chocolate cheesecake batter that’s ready to fill the crust-lined pans.
Step 3: Assemble and Bake
Spoon the cheesecake batter over each chocolate crust, filling each cup nearly to the top. If you love texture, press a few Whopper chocolate candies and chocolate chips into each cheesecake for delightful bite-sized surprises. Bake in a preheated oven at 325°F (160°C) for about 25 to 28 minutes, or until the edges are set but the centers still jiggle slightly. Let the mini cheesecakes cool at room temperature before chilling them thoroughly in the fridge for at least 3 hours so they develop that perfectly creamy, melt-in-your-mouth texture.
How to Serve Mini Chocolate Cheesecake Recipe
Garnishes
The perfect garnish can elevate your mini chocolate cheesecakes from delicious to truly show-stopping. Consider topping each cheesecake with a dollop of freshly whipped cream made from the heavy whipping cream ingredient, a light dusting of cocoa powder, or even a few extra chocolate chips sprinkled on top for that extra glossy, chocoholic effect.
Side Dishes
Mini chocolate cheesecakes pair wonderfully with fresh berries such as raspberries or strawberries, which add a lovely tart contrast. A refreshing drizzle of raspberry or cherry sauce can also complement the rich chocolate flavor without overpowering it, creating a harmonious balance.
Creative Ways to Present
Think beyond the traditional plate! Serve these mini cheesecakes in pretty cupcake liners or place them on decorative mini dessert stands for a charming display. You could also present them in little mason jars or layered with chocolate cookie crumbles and whipped cream in small glass cups to make an elegant parfait-style dessert.
Make Ahead and Storage
Storing Leftovers
Keep your mini chocolate cheesecakes stored in an airtight container in the refrigerator. They stay fresh and super creamy for up to 4 days, making them a perfect make-ahead treat for unexpected guests or quick sweet fixes throughout the week.
Freezing
If you want to enjoy these later, these mini cheesecakes freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They will keep well for up to 2 months. Just be sure to thaw overnight in the refrigerator before serving.
Reheating
Since these are undeniably best served cold, reheating is not recommended. Instead, let them come to room temperature for about 15 minutes before indulging to soften the chocolate and release the full depth of flavors without losing that creamy texture.
FAQs
Can I make this Mini Chocolate Cheesecake Recipe dairy-free?
While this recipe relies heavily on cream cheese, butter, and sour cream for its signature texture and flavor, you could try substituting dairy-free cream cheese and plant-based butter. Keep in mind the texture and taste will vary slightly from the classic version.
What size pan should I use for these mini cheesecakes?
A standard mini muffin pan or mini cheesecake pan works perfectly. These pans help give the cheesecakes their adorable size and make portion control a breeze.
Can I use milk chocolate instead of dark cocoa powder?
Dark cocoa powder brings a rich intensity that balances the sweetness, but you absolutely can use milk chocolate or even a mix of milk and dark to suit your taste. Adjust sugar slightly if you go sweeter.
Is it okay if the cheesecakes crack during baking?
Small cracks can happen but chilling the cheesecakes properly and not overbaking will help prevent them. Baking them gently at a low temperature and allowing them to cool slowly also minimizes cracking.
How long do these mini cheesecakes take to bake?
The baking time is usually around 25 to 28 minutes. They are done when the edges look set but the center still has a gentle jiggle, ensuring they stay silky and not dry.
Final Thoughts
I truly believe this Mini Chocolate Cheesecake Recipe is a treasure for anyone who loves a little indulgence without the fuss. It’s approachable, delightful, and manages to satisfy chocolate cravings while offering that classic cheesecake creaminess. So go on, grab your ingredients, and treat yourself and your loved ones to these little chocolatey masterpieces. You’ll be so glad you did!
Print
Mini Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 20 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Chocolate Cheesecakes offer a rich and decadent treat with a chocolate-infused crust, creamy chocolate cheesecake filling, and a smooth chocolate ganache topping, perfect for parties or a special dessert.
Ingredients
Crust
- 1 1/2 Cups flour
- 3 Tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 Tablespoons unsalted butter, softened
- 1 Cup sugar
- 2 large egg yolks
- 2 Tablespoons whole milk
- 2 teaspoons pure vanilla extract
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 Cup sugar
- 1/2 Cup sour cream
- 3/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 large eggs
- 3 Tablespoons Hershey Dark cocoa powder
Topping
- 1 box Whopper chocolate candies
- 1 Cup semi sweet chocolate chips
- 1/2 Cup heavy whipping cream
Instructions
- Prepare the crust mixture: In a large mixing bowl, combine the flour, cocoa powder, baking soda, and kosher salt. In a separate bowl, beat the softened butter with sugar until creamy. Add the egg yolks, whole milk, and vanilla extract, mixing well. Gradually combine the wet ingredients with the dry ingredients until a smooth dough forms. Press the dough evenly into the bottom of mini cheesecake tins or a mini muffin pan to form the crust base.
- Make the cheesecake filling: In a clean bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, vanilla extract, and salt, and continue to beat until creamy and fully combined. Beat in the eggs one at a time, then mix in the Hershey Dark cocoa powder until the mixture is fully blended and smooth. Pour the filling evenly over the crusts in the mini pans.
- Bake the mini cheesecakes: Preheat your oven to 325°F (163°C). Place the mini pans on a baking sheet and bake for approximately 28 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow cooling to room temperature before refrigeration for several hours or overnight to set fully.
- Prepare the chocolate ganache topping: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi sweet chocolate chips in a heatproof bowl. Let sit for two minutes, then stir until smooth and glossy. Spoon or drizzle the ganache over the chilled cheesecakes and decorate each with Whopper chocolate candies.
- Serve and enjoy: Once the ganache is set, carefully remove the mini cheesecakes from the pans, serve chilled, and enjoy the delicious chocolate-infused treat.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
- Use a non-stick or silicone mini muffin pan for easier removal of the cheesecakes.
- You can substitute Whopper candies with any other favorite chocolate candies or sprinkles.
- For a firmer crust, chill the dough in the pans for 10 minutes before baking.
- Store leftover cheesecakes refrigerated in an airtight container for up to 4 days.
