Why You’ll Love This Recipe

Mini Chocolate Cheesecakes are rich, creamy, and indulgent bite-sized desserts perfect for parties, holidays, or an anytime chocolate fix. With a crunchy chocolate cookie crust and a velvety chocolate cheesecake filling, these individual cheesecakes offer all the flavor of a classic dessert in a convenient, handheld size. They’re easy to make, portion-controlled, and guaranteed to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chocolate cookie crumbsunsalted buttermelted sugarsaltcream cheesegranulated sugareggsour creamvanilla extractsemi-sweet chocolate (melted)cocoa powderwhipped cream or chocolate shavings (optional, for topping)

directions

Preheat your oven to 325°F (163°C) and line a muffin pan with paper liners.

In a bowl, mix chocolate cookie crumbs, melted butter, sugar, and a pinch of salt until well combined.

Press the mixture into the bottoms of the muffin liners to form a crust. Bake for 5 minutes, then remove and let cool.

In a large mixing bowl, beat cream cheese until smooth.

Add sugar and mix until incorporated.

Mix in eggs one at a time, followed by sour cream and vanilla extract.

Stir in melted chocolate and cocoa powder until the batter is smooth and creamy.

Spoon the batter evenly over the crusts in the muffin pan.

Bake for 18–20 minutes, or until the centers are just set.

Let cool at room temperature, then refrigerate for at least 2 hours before serving.

Top with whipped cream or chocolate shavings if desired.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.
Preparation time: 20 minutes
Baking time: 18–20 minutes
Cooling and chilling time: 2–3 hours
Total time: 3–4 hours

Variations

Use white chocolate for a sweeter twist.
Add a raspberry or cherry on top before serving.
Use Oreo cookies for the crust for an extra chocolate boost.
Sprinkle sea salt on top for a sweet-salty combo.
Add espresso powder to the batter for a mocha flavor.

storage/reheating

Store mini chocolate cheesecakes in an airtight container in the refrigerator for up to 5 days.
They can be frozen (without toppings) for up to 2 months. Thaw in the refrigerator before serving.
No reheating is needed; serve chilled or at room temperature.

FAQs

Can I use milk chocolate instead of semi-sweet?

Yes, but it will make the cheesecakes sweeter and less rich.

Do I need a water bath for baking?

No, the small size allows for even baking without a water bath.

Can I make these ahead of time?

Absolutely, they’re perfect for making a day or two in advance.

What kind of chocolate works best?

High-quality semi-sweet baking chocolate gives the best flavor and texture.

Can I make this gluten-free?

Yes, use gluten-free chocolate cookies for the crust.

Do I have to use paper liners?

Paper liners make removal easier, but silicone molds work well too.

Why did my cheesecakes crack?

Overbaking or rapid temperature changes can cause cracks—chill slowly.

Can I use a mini muffin tin?

Yes, adjust baking time to 10–12 minutes for mini versions.

Can I swirl in peanut butter or caramel?

Yes, gently swirl a spoonful into the batter before baking.

What toppings go best?

Whipped cream, berries, chocolate ganache, or nuts all work wonderfully.

Conclusion

Mini Chocolate Cheesecakes deliver all the decadence of traditional cheesecake in a fun, convenient size. Whether you’re serving them at a party or keeping a stash in the fridge for dessert cravings, these rich, creamy treats are sure to satisfy. With their smooth filling, crunchy base, and endless topping options, they’re a chocolate lover’s dream come true.