Mini-Chocolate Cheesecake – a delicious recipe with semisweet chocolate, light cream cheese, sugar, vanilla, egg, crusts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cooking time: About 25 minutes
2
Preheat oven to 325 degrees.
3
Place chocolate in a small microwave-safe bowl. Zap in 30-second intervals, stirring in between, until melted, about 2 minutes total.
4
Use an electric mixer to blend cream cheese, sugar, and vanilla until smooth. Add egg and mix well. Add chocolate and mix well. Divide filling among crusts.
5
Bake about 25 minutes, until tops are slightly puffed and dry-looking. Chill before serving. Top cheesecakes with berries or whipped cream, if desired.
6
How kids can help: Measure and mix ingredients; wash berries; top cakes with garnish, if desired.
7
These sweet treats are fancy (and fast) enough for last-minute dinner guests too!
365
kcal
Calories
24
g
Fat
15
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ounce semisweet chocolate, coarsely chopped, 4 oz light cream cheese, softened, 2 tablespoons sugar, 1/2 teaspoon vanilla, and more.
Yes, Mini-Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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