Mini cheesecakes are one of those desserts that feel instantly special—small, elegant, and indulgent without being overwhelming. These Chocolate Mini Cheesecakes combine the silky richness of classic cheesecake with deep cocoa flavor and a buttery cookie base. They’re baked in individual portions, making them perfect for dessert trays, baby showers, holiday buffets, or even as edible gifts.
What makes this recipe stand out is how easy it is. No water bath, no fancy equipment—just a mixer, a muffin tin or mini cheesecake pan, and a few pantry staples. With the right technique, your cheesecakes will bake up smooth, creamy, and crack-free every time.
Let’s get started!
⭐ INGREDIENTS
For the Crust
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1 cup chocolate cookie crumbs (Oreo crumbs or chocolate graham crumbs)
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2 tablespoons granulated sugar
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3 tablespoons melted butter
For the Chocolate Cheesecake Filling
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12 oz (340 g) cream cheese, softened
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½ cup granulated sugar
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¼ cup brown sugar (adds moisture + deeper flavor)
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1 large egg + 1 egg yolk, room temperature
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½ cup sour cream, room temperature
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½ teaspoon vanilla extract
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½ cup semisweet chocolate chips, melted and slightly cooled
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2 tablespoons unsweetened cocoa powder
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1 tablespoon cornstarch (helps prevent cracking)
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Pinch of salt
For Topping (Optional but Amazing)
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Fresh whipped cream
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Chocolate curls, sprinkles, or gold sugar pearls
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Melted chocolate drizzle
🧁 STEP-BY-STEP INSTRUCTIONS
1. Prepare the Pan
You can use:
-
A 12-count muffin tin with paper liners
OR -
A mini cheesecake pan with removable bottoms (best for clean edges)
Spray lightly with nonstick spray if using a metal cheesecake pan.
Preheat oven to 325°F (163°C).
