Best 2 Mini Chocolate Cheesecake Recipes

Are you craving a delectable treat that combines the richness of chocolate and the creamy texture of cheesecake? If so, then mini chocolate cheesecakes are the perfect dessert for you! Whether you're looking for an indulgent dessert to end a special meal or a sweet snack to satisfy your cravings, these bite-sized cheesecakes offer the perfect balance of flavors and textures. With their creamy chocolate filling, graham cracker crust, and rich chocolate ganache topping, these mini cheesecakes are sure to tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

DEATH BY CHOCOLATE MINI CHEESECAKE PIES

Death By Chocolate Mini Cheesecake Pies image

A perfect make-ahead choice for entertaining, these mini cakes use chocolate and chopped Snickers™ candy bars to create a "to die for" dessert.

Provided by Tieghan Gerard

Categories Dessert

Time 2h30m

Yield 24

Number Of Ingredients 15

Ingredients

48 chocolate wafer cookies, crushed (about 2 1/2 cups)
6 tablespoons butter, melted
2 teaspoons corn syrup or honey
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla
2 tablespoons coffee-flavored liqueur, if desired
2 eggs
6 oz chocolate (I like to use 60% cocoa chocolate bars), melted and cooled
1/2 cup Original Bisquick™ mix
3/4 cup milk
2 cups whipping cream
2 tablespoons powdered sugar
6 oz semisweet chocolate chips, melted and cooled slightly
20 to 24 Snickers™ fun-size candy bars, frozen and then chopped

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, mix Crust ingredients. Divide mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and liqueur. Beat in eggs, 1 at a time, until well blended. Pour in the cooled (but still pourable) melted chocolate, and beat until there are no more streaks and batter looks chocolaty. Add Bisquick mix, and beat until incorporated. Pour in milk, and beat until smooth and creamy.
Divide batter evenly among cups (cups will be almost full).
Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar. Remove 3/4 cup of the whipped cream, and place in bowl; set aside. Add all but 2 tablespoons (reserve for drizzling) of the melted chocolate to the remaining whipped cream, and beat until there are no more chocolate streaks.
Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of chocolate cream and then a little dollop of whipped cream. Just before serving, garnish with chopped candy bars and a drizzle of melted chocolate. Serve chilled.

Nutrition Facts : ServingSize 1 Serving

MINI CHOCOLATE CHIP CHEESECAKE BITES

Mini Chocolate Chip Cheesecake Bites image

This is a modification of a recipe I found on cooks.com. If you love cheesecake, but are watching your figure, these are glorious!

Provided by chefGIR

Categories Cheesecake

Time 20m

Yield 20 cheesecake bites, 20 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces light cream cheese
3/4 cup Splenda granular, sugar substitute
1/2 cup Better'n Eggs®
1 teaspoon vanilla extract
1/2 cup mini chocolate chip

Steps:

Preheat oven to 375°F.
Blend first 4 ingredients together with mixer.
Stir in mini chocolate chips.
Pour into mini cupcake papers.
Bake for approximately 15-20 minutes.
Refrigerate.
Enjoy!

Tips:

Use high-quality ingredients: The better the ingredients, the better the cheesecake will taste. Use real cream cheese, good quality chocolate, and fresh eggs.
Follow the recipe carefully: Cheesecake is a delicate dessert, so it's important to follow the recipe carefully. Don't skip any steps or substitute ingredients unless you know what you're doing.
Don't overbeat the batter: Overbeating the batter can make the cheesecake tough. Mix the ingredients until they are just combined.
Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water.
Let the cheesecake cool slowly: After baking, let the cheesecake cool in the oven with the door cracked open for an hour. Then, refrigerate the cheesecake for at least 4 hours, or overnight.

Conclusion:

Mini chocolate cheesecakes are a delicious and elegant dessert that are perfect for any occasion. With their rich chocolate flavor and creamy filling, these cheesecakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these mini chocolate cheesecakes a try.