Description
A rich, creamy, and perfectly portioned mini chocolate cheesecake made just for two — the perfect small-batch dessert for chocolate lovers.
Ingredients
4 oz cream cheese, softened
2 tbsp granulated sugar
1 tbsp sour cream
1/2 tsp vanilla extract
1 large egg yolk
2 oz semi-sweet chocolate, melted and slightly cooled
2 chocolate sandwich cookies, crushed (for crust)
1 tbsp melted butter
Whipped cream or chocolate shavings for topping (optional)
Instructions
1. Preheat oven to 325°F (160°C). Line a muffin tin with two cupcake liners.
2. In a small bowl, combine crushed cookies and melted butter. Press the mixture firmly into the bottom of each liner to form the crust.
3. In a medium bowl, beat cream cheese and sugar until smooth and creamy.
4. Add sour cream, vanilla, and egg yolk; mix until fully combined.
5. Stir in melted chocolate until smooth.
6. Divide the batter evenly between the two crusts.
7. Bake for 18–20 minutes or until centers are set but slightly jiggly.
8. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
9. Top with whipped cream or chocolate shavings if desired.
Notes
You can substitute the chocolate sandwich cookies with graham crackers and 1 tsp cocoa powder for a lighter crust.
For an extra indulgent touch, drizzle with warm chocolate ganache before serving.
Store leftovers (if any!) covered in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: mini cheesecake, chocolate dessert, small batch cheesecake, cheesecake for two