Description
These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned for any occasion. Each mini cheesecake features a chocolate cookie crust and a velvety smooth chocolate filling topped with whipped cream and chocolate shavings.
Ingredients
Scale
- 1 cup chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 6 ounces semi-sweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped cream and chocolate shavings, for topping
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Combine cookie crumbs and melted butter, then press into the bottom of each liner to form a crust.
- Bake crusts for 5 minutes and set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
- Stir in sour cream, melted chocolate, vanilla extract, and salt until fully combined.
- Pour the mixture evenly over crusts and bake for 18–20 minutes until centers are just set.
- Cool completely on a rack, then refrigerate for at least 3 hours before serving.
- Top with whipped cream and chocolate shavings before serving.
Notes
- Ensure all ingredients are at room temperature before mixing.
- Do not overbake; centers should be slightly jiggly when done.
- Chill thoroughly for the best creamy texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg