These chocolate mini cheesecakes are an ultimate treat for any chocolate fans out there! Made with crumbly, buttery biscuit base, rich and extra-creamy chocolate filling and a topping of whipped chocolate cream. You can decorate them with some mini chocolate Easter eggs for quick and easy Easter treat!
This recipe is also a great way of using up any leftover chocolate, and doesn't require any fancy equipment or any special baking skills. They require a minimal baking time, and are great for making in advance. If you are looking for a crowd-pleasing dessert with minimum effort, these mini cheesecakes are IT!
This recipe is another adaptation of my Mini Cheesecakes recipe. Individual cheesecakes are one of my favourite treats to make for any sort of celebrations or gatherings, because they are quick, fuss-free, ideal to make ahead of time and everyone loves them.
Here are the ingredients you will need to make these chocolate mini cheesecakes:
- Cheesecake base - you will need digestive- style biscuits and unsalted butter.
- Chocolate filling - this is made with full-fat cream cheese (I like Philadelphia), sugar, cocoa powder, chocolate, soured cream, vanilla and eggs.
- Cheesecake topping - double/ heavy or whipping cream, icing sugar, cocoa powder, mini chocolate eggs (optional).
Scroll down to the bottom of this post for the recipe card and full list of the ingredients.
Watch the video in the recipe card to see how I made these mini cheesecakes!
Start by preparing the biscuit base. Use food processor or rolling pin to crush the biscuits into fine crumbs, then mix them well with melted butter. Divide this mixture between the paper cases/ liners placed in the muffin pan, and press firmly into each case. Bake in the heated oven for 5 minutes, then set aside.
Next, prepare the cheesecake filling. Beat cream cheese, sugar and cocoa together using an electric mixer or freestanding mixer with the paddle attachment. Add the soured cream, vanilla and eggs and whisk until smooth. Lastly, fold in the melted chocolate.
Make sure to scrape the sides and the bottom of the mixing bowl really well, you want the batter to be super-smooth, thick and lump-free.
Divide the cheesecake batter between the cases with the biscuit base, and bake for 15-18 minutes, or until the top of the cheesecakes is set.
Hint: Use an ice cream scoop to divide the cheesecake batter between the cases. This way you can ensure that they all are exactly same size.
Allow the baked cheesecakes to cool down, then transfer them to the fridge for a couple of hours, giving them a chance to set properly.
Hint: Don't worry if your cheesecakes split or crack a bit. The whipped cream topping will hide any imperfections and they will still taste utterly delicious!
Top the cheesecakes with whipped chocolate cream and some mini chocolate eggs before serving them. I also like to add a sprinkle of chocolate shavings or chocolate curls on top of the whipped cream, but it is totally optional.
- Any type of biscuit can be used for the base. Digestive-type biscuits are the most commonly used in cheesecake recipes, and they are my personal favourite, but you can also use rich tea biscuits, graham crackers, shortbread, oreo cookies, bourbon biscuits or Hobnobs.
- Sugar - You can use caster, granulated or icing/ powdered sugar in this recipe.
- Cream cheese - I always recommend using full-fat cream cheese, as it produces the best results. Do not swap it for fat-free or low-fat options. Alternatively, you can use same amount of mascarpone cheese.
- Sour cream - This ingredient can be swapped for double/ heavy whipping cream.
- Chocolate - Feel free to use milk or dark chocolate (sweet chocolate or semi sweet chocolate or chocolate chips).
- Eggs - Large or medium eggs can be used.
Here are few suggestions on how you can easily adapt this recipe:
- Triple chocolate cheesecakes - Use crushed chocolate biscuits for the base of your cheesecakes. Bourbon biscuits or Oreos will work really well (check out this Raspberry Ripple Cheesecake recipe, which has oreo cookie crust). Adding chocolate ganache on top of the set cheesecakes is also a delicious idea!
- Make it boozy - Add a splash of Baileys, Cointreau, Amaretto or Kahlua to the filling for an extra flavour (adults only!).
- Gluten free cheesecake - Use gluten free biscuits in the base to turn this recipe into gluten free version.
- Vegan cheesecake - Check out this Vegan Chocolate Cheesecake recipe from lovely Brandi and her blog The Vegan 8.
- Add some extras to the cheesecake batter for more texture and flavour. Try chopped nuts (pecans or walnuts will work well), dried fruit like raisins or cranberries, chocolate chips, pieces of mini toffee or caramel bites, citrus zest, etc.
- 12-hole muffin tin.
- Paper cases/ cupcake liners.
- Food processor or rolling pin.
- Hand-held electric mixer or a freestanding mixer with paddle attachment.
- Piping bag with nozzle.
Storage and freezing
Mini chocolate cheesecakes will taste best while they are fresh. You can store any leftovers in the fridge for up to 3 days, in the airtight container.
Plain cheesecakes, without the whipped cream can also be frozen for up to 3 months. Thaw them in the fridge overnight and top with whipped cream right before serving.
This recipe is also great to be made ahead of time. Make the cheesecakes as per the recipe instructions and keep them in the fridge overnight. Add the whipped cream right before serving them.
Do I have to use full-fat cream cheese in this recipe?
Yes. Using full-fat cream cheese produces the best taste and the best texture in cheesecake, which low-fat or fat-free options will simply not be able to do.
Why did my cheesecakes cracked and split on top?
This is a common occurrence with baked cheesecakes, and is most likely due to the changes in oven temperature. But even if your bake splits or cracks, it will still taste delicious!
To avoid any splits or cracks in the cheesecake surface, make sure not to open the oven door while the cheesecake is baking. If the cheesecake was baked for too long, it could also result in cracks appearing on top. Stick to the recommended baking times.
Why my cheesecake didn't set properly?
This could be due to taking them out of the oven too soon, or not allowing your cheesecake to cool down for long enough. Bake them for 15-18 minutes, until the tops are set, and make sure to allow the cooled cheesecakes to sit in the fridge for at least 2 hours.
Swapping the ingredients for lower-fat or fat-free alternatives can also cause the cheesecake not to set correctly.
What type of chocolate is best to use?
Any type of chocolate will work well in this recipe. I always recommend using best chocolate you can afford, but in this particular recipe, any chocolate that melts well will be good to use.
Can I use this recipe to bake one cheesecake instead of individual portions?
Yes you can. I would suggest to use 23 cm loose-bottom or springform baking tin. The baking times will have to be adjusted accordingly. Bake the biscuit base for about 15 minutes, and the whole cheesecake for about 1 hour, or until set. Turn the oven off and leave the cheesecake inside for a further one hour to cool.
If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you , but it also helps the other readers who are thinking of making the recipe.
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Chocolate Mini Cheesecakes
- 1 12 hole muffin tin
- 12 paper cases/ cupcake liners
- 1 food processor or rolling pin
- 1 hand-held electric mixer or freestanding mixer with the paddle attachment
- 1 piping bag with nozzle
- 150 g digestive-style biscuits
- 55 g unsalted butter melted
- 120 g chocolate melted
- 260 g full-fat cream cheese room temperature
- 50 g caster sugar
- 20 g cocoa powder
- 60 g soured cream room temperature
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
For the whipped cream topping:
- 200 ml whipping cream
- 30 g icing sugar
- 30 g cocoa powder
- 1 pack chocolate mini eggs optional
- Preheat the oven to 170°C (fan) and line 12-hole muffin tin with paper cases.
- Crush the biscuits into fine crumbs, using the food processor or by placing them into a bag and crushing them with the rolling pin. Transfer to a bowl and mix well with the melted butter. The mixture should resemble the texture of the wet sand. Divide the mixture between paper cases and press it firmly towards the bottom of each case. Transfer to the oven and bake for 5 minutes. Remove from the oven and set aside. Leave the oven on.
- In a large bowl, mix together the cream cheese, caster sugar and cocoa powder, using an electric mixer or a freestanding mixer with the paddle attachment. Beat the ingredients together until you have smooth mixture. Add soured cream, vanilla and eggs and beat well to combine. Lastly, add the melted chocolate and mix to combine. You should have smooth, thick batter, without any lumps.
- Divide the cheesecake batter between the cases with the biscuit base (use an ice cream scoop if you have one). Transfer to the oven and bake for 15-18 minutes, or until the cheesecake batter is set on top. Remove from the oven and allow to cool, then transfer to the fridge for at least 2 hours.
For the whipped cream topping:
- Place the whipping cream into a large bowl. Add the icing sugar and whisk briefly with the hand whisk. Add the cocoa powder and whisk again, until soft peaks. Transfer the cream into the piping bag fitted with the nozzle (I used Wilton 1M) and keep refrigerated until needed.
- Top each cheesecake with the whipped cream and decorate with some chocolate mini eggs. You can also sprinkle each cheesecake with some chocolate shavings/ chocolate curls if you would like.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.