Can I make these without a muffin tin?

Yes! Use ramekins or small mason jars, adjusting baking time as needed. Individual portions work best for even cooking.

What's the best chocolate to use?

Good quality dark chocolate with 60-70% cocoa content works beautifully. Avoid chocolate chips, as they don't melt as smoothly.

Can I skip the water bath method?

These mini cheesecakes don't require a water bath due to their size, but if you're concerned about cracking, place a pan of hot water on the bottom oven rack.

How do I know when they're done?

The centers should be almost set but still slightly jiggly when gently shaken. They'll continue firming up as they cool.

Can I double the recipe?

Absolutely! This recipe scales well for larger gatherings. You may need multiple muffin tins or bake in batches.

Why did my cheesecakes sink?

This usually happens from overmixing air into the batter or opening the oven door too frequently during baking. They'll still taste delicious!

Mini Chocolate Cheesecakes Recipe You'll Love

Description

These mini chocolate cheesecakes are rich, smooth, and perfectly portioned for effortless indulgence. Each one features a buttery graham cracker crust topped with a silky chocolate cheesecake filling that melts in your mouth. Ideal for make-ahead desserts, parties, or special occasions, these mini treats develop even better flavor after chilling overnight and deliver bakery-quality results with minimal effort.

Ingredients

Scale

For the Crust:

1 cup graham cracker crumbs
3 tablespoons melted unsalted butter
2 tablespoons granulated sugar
Pinch of salt

For the Chocolate Filling:

16 oz cream cheese, softened to room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1/3 cup sour cream
1/4 cup heavy cream
6 oz dark chocolate, melted and cooled slightly
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

For Topping (Optional):

Fresh berries
Whipped cream
Chocolate shavings
Caramel or chocolate drizzle

Substitution Ideas:

Gluten-free: Replace graham crackers with gluten-free cookies or almond flour
Dairy-free: Use vegan cream cheese and coconut cream instead of dairy
Lower sugar: Substitute half the sugar with your preferred sweetener
Chocolate variations: Try milk chocolate, white chocolate, or sugar-free chocolate chips

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Instructions

1. Prepare the Workspace
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and place it on a baking sheet.

2. Make the Crust
Mix graham cracker crumbs, melted butter, sugar, and salt until it holds together when pressed. Press about 1 tablespoon firmly into each liner.

3. Prepare the Filling
Beat cream cheese until smooth and fluffy, 2–3 minutes. Gradually add sugar. Add eggs one at a time, mixing just until combined.

4. Add Chocolate and Cream
Mix in melted chocolate, sour cream, heavy cream, vanilla, and flour on low speed until smooth and glossy.

5. Fill and Bake
Fill each crust about ¾ full. Bake 18–22 minutes, until centers are mostly set but slightly jiggly and tops look matte.

6. Cool and Chill
Turn off oven and crack the door open. Let cheesecakes cool inside for 1 hour, then bring to room temperature and refrigerate at least 3 hours.

Prep Time: 20m
Cook Time: 18m
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 285
Fat: 20g
Carbohydrates: 22g
Fiber: 1g
Protein: 5g