Mini Bittersweet Chocolate Cheesecakes

Notes
Switch-Ins:
In place of the granulated sugar, switch in the following:
•1/3 cup brown sugar, firmly packed
In place of the bittersweet or semisweet chocolate, switch in the following:
•5 ounces white chocolate, divided, melted (use 4 ounces in the cheesecake mixture and 1 ounce for drizzling)
Gussy It Up:
• Add 1 teaspoon finely grated orange zest along with the cream cheese.
• Add ½ teaspoon instant coffee granules dissolved in 1 teaspoon vanilla extract along with the cream cheese.
• Serve with a few fresh raspberries and a drizzle of Killer Chocolate Sauce:
Put 6 ounces chopped bittersweet or semisweet chocolate, 4 ounces unsalted butter, and 2 tablespoons light corn syrup in a small heatproof bowl and cook in the microwave or over simmering water until the chocolate and butter are melted. Whisk until smooth and blended. Serve warm or at room temperature. Leftover sauce can be covered and refrigerated for up to 5 days before reheating and serving. Makes about 1 cup.
Serves6
Cooking Methodbaking
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
OccasionFamily Get-together, Formal Dinner Party
Recipe Coursedessert
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentelectric mixer
Five Ingredients or LessYes
Mealdinner
Taste and Texturechocolatey, creamy, rich, sweet
Type of Dishcake, cheesecake, chocolate dessert, dessert
Ingredients
- One 8-ounce package cream cheese, at room temperature
- 1/3 cup granulated sugar
- 4 ounces chocolate (bittersweet or semisweet), chopped, divided, and melted
- 1 large egg
Instructions
-
Heat the oven to 300°F. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray.
-
Put the cream cheese in a medium bowl. Beat with an electric mixer on medium speed until very smooth, about 2 minutes.
-
Add the sugar and 3 ounces of melted chocolate. Beat on medium-low speed until well blended, about 1 minute. Add the egg and mix until just incorporated.
-
Spoon the batter into the muffin cups. Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tin on a rack to cool completely. Cover and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month). Just before serving, drizzle with the remaining 1 ounce melted chocolate (rewarmed, if needed).
Read NextRussell
2010 Abigail Johnson Dodge
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SissieSass
Jun 29, 2017
Ohhh. How decadent and rich this recipe looks. I cannot wait to put this one together and see what everyone in my house thinks of it. It looks like the perfect dish to celebrate a small victory like winning a game or getting a good report about a job well done at work. Great post!
santoshwagh 406484 5
Jun 25, 2014
Very nice recipe! Yummy it was! Mouth watering! Thanks for sharing! chocolate cheese cake.

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