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Judy John

Mini Chocolate Cheesecakes

These Mini Chocolate Cheesecakes feature a chocolate cookie base and creamy chocolate cheesecake filling in individually portioned desserts perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Crust
  • 1.5 cups chocolate cookie crumbs finely crushed
  • 4 tbsp unsalted butter melted
Chocolate Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 4 oz semi-sweet chocolate melted
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Muffin Pan
  • Paper Liners
  • Electric Mixer
  • Cookie Scoop
  • Freezer
  • Tray
  • Oven
  • Spatula
  • Measuring Cups

Method
 

  1. Preheat the oven and line a muffin pan with paper liners.
  2. Mix cookie crumbs and butter, then press a small amount into each liner.
  3. Beat cream cheese and sugar until smooth and fluffy.
  4. Add eggs, vanilla, and melted chocolate until the mixture becomes silky.
  5. Fill each liner evenly, leaving a little space at the top.
  6. Bake until centers appear just set and slightly soft.
  7. Cool completely, chill for the best texture, and serve.

Notes

For a softer crust, reduce baking time slightly. For a crispier base, bake the crust a few extra minutes before filling. Freeze fully chilled cheesecakes in airtight containers for up to two months. Handle gently during assembly to maintain smooth tops. Customize flavors with caramel, peppermint, espresso powder, berries, or chocolate chips. Store covered in the refrigerator for up to five days.