Description
These Mini Chocolate Layered Cheesecakes are the perfect combination of creamy cheesecake and rich chocolate, served in adorable bite-sized portions. Smooth layers of vanilla and chocolate sit on a buttery cookie crust, creating a dessert that’s indulgent yet easy to make at home.
Ingredients
Scale
- 1 cup chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 ounces semi-sweet chocolate, melted
- 1/4 cup heavy cream
- Chocolate shavings or cocoa powder for garnish
Instructions
- Preheat oven to 325°F (163°C) and line a muffin pan with paper liners.
- In a bowl, mix cookie crumbs and melted butter until combined, then press a tablespoon into each liner.
- Bake crusts for 5 minutes and let them cool.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Divide the batter in half. Stir melted chocolate and heavy cream into one portion to create the chocolate layer.
- Fill each liner with a layer of plain batter, then top with the chocolate layer. Smooth the tops.
- Bake for 18–20 minutes, or until centers are set but slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours before serving.
- Garnish with chocolate shavings or cocoa powder.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overmix after adding eggs to prevent cracks.
- Chill overnight for the best flavor and texture.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: mini cheesecakes, chocolate dessert, layered cheesecake, easy dessert, party treats