Mini Chocolate Cheesecakes with Gooey Chocolate Centers

These chocolate mini cheesecakes are a delightful treat for chocolate lovers. They have a crumbly, buttery biscuit base, an extra-creamy chocolate filling and a whipped chocolate cream topping. Finish them with mini chocolate eggs for a quick and festive Easter dessert.

This recipe is perfect for using leftover chocolate and doesn’t require special equipment or advanced baking skills. The baking time is short and they keep well, so you can make them in advance. If you want a crowd-pleasing dessert with minimal effort, these mini cheesecakes are ideal.

These chocolate mini cheesecakes are an adaptation of a classic mini cheesecake recipe. Individual portions are perfect for celebrations and gatherings because they are fuss-free, easy to prepare ahead of time and universally loved.

Ingredients

You’ll need the following to make 12 mini cheesecakes:

• Cheesecake base – digestive-style biscuits (150 g) and melted unsalted butter (55 g).
• Chocolate filling – melted chocolate (120 g), full-fat cream cheese (260 g, room temperature), caster sugar (50 g), cocoa powder (20 g), soured cream (60 g, room temperature), vanilla extract (1 tsp) and 2 large eggs (room temperature).
• Topping – whipping cream (200 ml), icing sugar (30 g), cocoa powder (30 g) and chocolate mini eggs (optional).

Scroll to the recipe card for measurements and the printable version of the recipe.

Instructions

Watch the video in the recipe card to see the full method.

Preheat the oven to 170°C (fan) and line a 12-hole muffin tin with paper cases.

To make the base, crush the biscuits to fine crumbs using a food processor or a rolling pin. Mix the crumbs with the melted butter until the texture resembles wet sand. Divide the mixture between the paper cases and press firmly into the bottom of each. Bake for 5 minutes, then remove from the oven and leave the oven on.

For the filling, beat the cream cheese, caster sugar and cocoa powder together until smooth using a hand-held mixer or a stand mixer with the paddle attachment. Add the soured cream, vanilla and eggs, and beat again until combined. Fold in the melted chocolate and scrape the sides and bottom of the bowl to ensure a lump-free, silky batter.

Use an ice cream scoop or spoon to divide the batter evenly among the cases on top of the pre-baked bases. Bake for 15–18 minutes, or until the tops are set. Allow the cheesecakes to cool, then chill in the fridge for at least 2 hours to set properly.

Tip: An ice cream scoop helps portion the batter so all the cheesecakes are the same size.

Tip: If the cheesecakes crack slightly during baking, don’t worry—the whipped cream topping will hide imperfections and they will still taste wonderful.

To make the whipped chocolate cream topping, whisk the whipping cream with the icing sugar, then add the cocoa powder and whisk to soft peaks. Transfer the cream to a piping bag fitted with a nozzle and pipe a swirl onto each chilled cheesecake. Decorate with mini chocolate eggs or chocolate shavings, if desired.

Substitutions

• Biscuit base: Use any biscuit you prefer—rich tea, shortbread, graham crackers, Oreos, Bourbon or Hobnobs all work well.
• Sugar: Caster, granulated or icing sugar can be used for the filling.
• Cream cheese: Full-fat cream cheese gives the best texture. You can substitute mascarpone in the same quantity but avoid low-fat alternatives.
• Soured cream: Replace with double/heavy cream if needed.
• Chocolate: Use milk or dark chocolate depending on your preference; any chocolate that melts smoothly is suitable.
• Eggs: Large or medium eggs are fine.

Variations

Ideas to customise these mini cheesecakes:

• Triple chocolate: Use chocolate biscuits for the base and add a chocolate ganache layer on top once set.
• Boozy version: Stir a splash of Baileys, Cointreau, Amaretto or Kahlua into the filling for an adult twist.
• Gluten-free: Use gluten-free biscuits for the base.
• Vegan: Try a tested vegan chocolate cheesecake recipe using dairy-free cream cheese and cream alternatives.
• Add-ins: Fold chopped nuts, dried fruit, chocolate chips, caramel pieces or citrus zest into the batter for texture and extra flavour.

Equipment

• 12-hole muffin tin
• Paper cases or cupcake liners
• Food processor or rolling pin
• Hand-held electric mixer or stand mixer with paddle attachment
• Piping bag with nozzle for the whipped cream

Storage and freezing

These mini cheesecakes taste best fresh. Store leftovers in an airtight container in the fridge for up to 3 days.

Plain cheesecakes (without whipped cream) freeze well for up to 3 months. Thaw overnight in the fridge and add the whipped cream just before serving.

You can make the cheesecakes a day ahead, keep them chilled and pipe the whipped cream topping shortly before serving.

FAQ’s

Do I have to use full-fat cream cheese?

Yes. Full-fat cream cheese gives the best flavour and texture for baked cheesecakes. Low-fat or fat-free alternatives can affect the final result.

Why did my cheesecakes crack on top?

Cracking is common and often caused by temperature changes or overbaking. Avoid opening the oven door while baking and follow the recommended baking time. Cracks can be concealed with the whipped cream topping.

Why didn’t my cheesecakes set?

They may not have been baked long enough or chilled sufficiently. Bake until the tops are set (about 15–18 minutes) and chill for at least 2 hours. Substituting lower-fat ingredients can also prevent proper setting.

What chocolate works best?

Use good-quality chocolate that melts smoothly. Both milk and dark chocolate work well depending on how rich you want the filling.

Can I make one large cheesecake instead?

Yes. Use a 23 cm loose-bottom or springform tin. Bake the base for about 15 minutes, then bake the whole cheesecake for around 1 hour or until set. Turn the oven off and leave the cheesecake inside for an additional hour to cool gradually.

If you try this recipe, please rate it or leave a comment—feedback helps other readers and I love hearing from you.

📖 Recipe