Chocolate cheesecake is one of my favorite desserts. For a recent party, I made my old chocolate cheesecake recipe (back from 2012!) but updated it to make individual mini cheesecakes. The texture of these is out of this world; they’re smooth, creamy, and deliciously rich. While cheesecake is a bit fussy to make, I like that they can be made ahead of time so that when your party arrives, you know that dessert is already taken care of. If you’re feeling extra fancy you could make a raspberry sauce to serve with these.
What’s your favorite dessert?
Individual Chocolate Cheesecakes
Makes about 30 mini cheesecakes
Adapted from Annie’s Eats
- 1 1/2 packages Nabisco chocolate wafers
- 3 Tbsp sugar
- 6 Tbsp butter, melted
Preheat oven to 400°F. Line muffin tins with 30 muffin liners. In a food processor, chop the cookies until fine, then add in the sugar and butter and pulse until well combined. Scoop about 1 Tbsp of the cookie crumbs into the muffin liners and press into an even layer (a flat bottomed shot glass works well). Bake for 10 minutes, then transfer to a wire rack to cool.
Reduce oven temperature to 300°F.
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 8 oz bittersweet chocolate, finely chopped
- 3 (8oz) packages cream cheese, room temp.
- 3 Tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1 1/4 cup sugar
- 3 eggs, room temp.
For the filling, combine the sour cream, vanilla, and espresso powder in a small bowl. Whisk to blend and set aside. Melt the chocolate in a double boiler until completely smooth. Set aside and let cool slightly.
Beat the cream cheese, cocoa powder, and salt with an electric mixer until smooth and fluffy. Beat in the sugar and continue mixing, scraping down the sides as needed. Add the cooled chocolate and mix well. Beat in the sour cream mixture, then beat in the eggs one at a time until just incorporated. Don’t over-beat the eggs or the cheesecake will puff too much.
Pour the filling into the cooled crust. Bake until the center jiggles very slightly (mine was still pretty jiggly), about 20-25 minutes. Transfer to a wire rack to cool for about an hour before covering and refrigerating for at least 8 hours or overnight. After at least a few hours in the fridge, you can top with the chocolate glaze.
- 4 oz. bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 1/2 Tbsp unsalted butter, room temperature
Bring cream to a simmer in a small saucepan. Turn off the heat and add chopped chocolate to the saucepan. Let sit for 1 minute, then whisk until smooth. Add butter and whisk until incorporated. Spoon the glaze over the chilled cheesecakes. Chill thoroughly.