Servings
Font
Back
0 from 9 votes

Mini Chocolate Cheesecakes

These mini chocolate cheesecakes are incredibly creamy and chocolatey. Made with dark chocolate and cream cheese, they are also very easy to make.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6 mini cheesecakes
Calories: 175 kcal
Course: Dessert
Cuisine: American

Ingredients

  • Avocado oil spray for muffin liners
  • 3 ounces Lindt Excellence 70% chocolate chopped
  • 8 ounces reduced-fat cream cheese room temperature; full-fat is OK
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon stevia glycerite heaping (equals about ⅓ cup of sugar)
  • 1 large egg room temperature

Instructions

    Cup of Yum
  1. Preheat the oven to 300°F. Line a muffin tin with 6 foil baking cups (the cakes will stick to paper liners). Lightly spray the liners with avocado oil spray.
  2. Place the chocolate in a small bowl. Microwave it in 30-second intervals, stirring after each microwave session, until the chocolate is completely melted. Set aside.
  3. In a medium bowl, using an electric hand mixer set to the lowest speed, beat the cream cheese, vanilla, and stevia until smooth. This should take no more than 30 seconds. 
  4. Add the melted chocolate and beat on low just until blended, scraping down the bowl with a rubber spatula as needed.
  5. Add the egg and mix until just incorporated. Don't overmix.
  6. Using a rubber spatula, give the batter one last mix to make sure everything is well incorporated.
  7. Spoon the batter into the prepared muffin cups, smoothing out the tops. Bake until the centers of the cheesecakes are just a bit jiggly, about 15 minutes.
  8. Place the muffin tin on a cooling rack. Let the cakes cool completely for about 2 hours before removing the liners and serving them.

Notes

  • To ensure a smooth texture, all ingredients must be at room temperature, which is always the case when making cheesecakes. One option is to remove the cream cheese and egg from the fridge two hours before you plan to start mixing the ingredients. Alternatively, you can microwave the cream cheese for 30 seconds, and submerge the egg in warm water while you prep the ingredients.
  • You can substitute a granulated sweetener for the stevia. If using a nutritive sweetener like sugar, the nutrition info will change. 
  • Like all cheesecakes, these cakes are ready when they are slightly underbaked. In my oven, 15 minutes at 300°F is perfect.
  • Similar to other cheesecakes, they should be completely cool before you can enjoy them. Thankfully, there's no need to refrigerate them. They are perfect after cooling on a rack for about 2 hours.
  • You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. After that, they become less creamy and fluffy. Remove them from the fridge a full hour before you plan on enjoying them. You can also freeze these cheesecakes for up to a month. Once they're completely cool, wrap each in plastic wrap and then place them in a freezer bag.

Nutrition Information

Serving 1cake Calories 175kcal (9%) Carbohydrates 9g (3%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 7g (35%) Sodium 122mg (5%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 6mini cheesecakes

Amount Per Serving

Calories 175

% Daily Value*

Serving 1cake
Calories 175kcal 9%
Carbohydrates 9g 3%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 7g 35%
Sodium 122mg 5%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.