MINI CHOCOLATE CHEESECAKE RECIPE
15
20
8
They say good things come in small packages, and these mini chocolate cheesecakes are all the proof you need. Bite-sized and ultra chocolatey, they’re a total crowd-pleaser as a little brunch bite or dinner party dessert. Crispy on the bottom and perfectly gooey in the middle, it’s nearly impossible to eat just one – whether you’re a cheesecake or chocolate lover.
Recipe
ingredients
8 chocolate wafer cookies
½ cup reduced-fat cream cheese, at room temperature
½ cup creamy yogurt
¼ cup sugar
1 large egg
1 tbsp. cocoa powder, sifted
1 tsp. vanilla extract
½ cup semi-sweet chocolate chips, melted
directions
- Preheat the oven to 350°F.
- Take out a muffin tin and place 8 cupcake liners inside. Place a wafer cookie on the bottom of every liner.
- In a medium bowl, use an electric hand mixer at medium-high speed to blend the cream cheese until it’s nice and smooth.
- Add the yogurt, sugar, egg, cocoa, and vanilla to the bowl, then blend all the ingredients into a smooth batter. Next, stir in the melted chocolate. The cocoa powder adds chocolate flavour and acts as a binding agent to improve texture.
- Spoon equal amounts of cream cheese mixture into each of the 8 cupcake liners.
- Bake for 20 minutes, or until the cakes are set. Give them time to cool down for a few hours and refrigerate until serving time.
Pro-Tip
Finish your mini chocolate cheesecake recipe with a garnish
You can sprinkle any number of delicious garnishes on top of your chocolate cheesecakes to serve the perfect dessert: raspberries, mini chocolate chips, coconut shavings, diced strawberries, even a drizzle of chocolate sauce… use your imagination!
