Best Chocolate Cheesecakes Recipes

MINI CHOCOLATE CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
• Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
• While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
• Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.

MINI CHOCOLATE-RASPBERRY TRUFFLE CHEESECAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, sugar, butter, and cinnamon together in a bowl until well blended. Press mixture evenly into the cups of a mini muffin tin.
• Bake in the preheated oven until golden, about 7 minutes. Remove from oven; allow to cool, about 5 minutes.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat cream in the top of a double boiler over low heat until it begins to bubble. Remove from heat. Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir until dissolved. Allow mixture to cool, 8 to 10 minutes.
• Combine cream cheese and sugar in a bowl; beat until smooth. Blend in eggs 1 at a time using a wooden spoon. Fold in sour cream. Add chocolate-raspberry mixture; mix batter well.
• Pour batter into crust-lined muffin tin, filling cups to the brim. Place tin into a large baking pan; pour in enough boiling water to come halfway up the outside of the muffin cups.
• Bake in the preheated oven until set, about 20 minutes.
• Turn oven off; open oven door halfway and leave cheesecakes, still in the tin, inside to cool for 1 hour. Remove from oven; cool completely, about 1 hour more. Refrigerate until completely chilled, 8 hours to overnight.

MINI CHOCOLATE HAZELNUT CHEESECAKES

Steps:

• Heat oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
• Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
• Spoon about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
• Remove cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle over cheesecakes.

MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 350°F. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
• Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
• In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
• Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
• For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
• Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
• For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
• Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
• Allow to thaw at room temperature for 30 minutes before serving.

INDIVIDUAL ORANGE AND CHOCOLATE CHEESECAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
• In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
• Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

MINI CHOCOLATE CAPPUCCINO HAZELNUT CHEESECAKES

Steps:

• HEAT oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
• BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
• SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
• REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.

INDIVIDUAL NO-BAKE CHOCOLATE-CHERRY CHEESECAKES WITH BISCOFF CRUST

Steps:

• Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
• Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
• Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
• Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
• For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
• Top each serving with a layer of whipped cream and the Cherry Topping to serve.

MINI CHOCOLATE HAZELNUT CHEESECAKES

Steps:

• HEAT oven to 325°F Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
• BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
• SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
• REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.

MINI CHOCOLATE-STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes.
• Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes.
• Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.

INDIVIDUAL CHOCOLATE MOUSSE CHEESECAKES

Steps:

• Preheat oven to 350°F. Butter and flour twelve 3/4-cup custard cups. Stir chocolate in bowl set over simmering water until smooth. Remove from over water. Cool to lukewarm, about 10 minutes.
• Using electric mixer, beat cream and cinnamon in medium bowl until soft peaks form. Add liqueur; beat until still peaks form. Beat eggs and brown sugar in large bowl until very light, about 5 minutes. Gradually beat chocolate into egg mixture, then fold in cream mixture.
• Divide batter among prepared cups. Set cups in large roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake until tops of cakes look dry and tester inserted into center comes out with moist crumbs attached, about 18 minutes. Transfer cups to racks; cool cakes completely.
• Cut around cakes to loosen. Turn cakes out onto plates.

SKINNY MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
• Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
• To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
• To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.

CHOCOLATE ORANGE CHEESECAKES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups.
• Grind wafers to a fine powder in a food processor.
• Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure.
• Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack.
• Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.
• Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.

CHOCOLATE PEANUT BUTTER CUP CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, beat cream cheese, sugar, and flour until smooth.
• Add eggs and mix until combined.
• Fold in melted chocolate and vanilla extract.
• Line a muffin tin with muffin liners. Place a peanut butter cup upside down in each cup.
• Fill cups ¾-full with cheesecake mixture.
• Bake 20 minutes, cool completely, and refrigerate for 3 hours.
• Enjoy!

MINI WHITE CHOCOLATE-RASPBERRY CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
• Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Reserve 12 raspberries for garnish. Process remaining raspberries with remaining sugar in food processor or blender until smooth. Pour through fine-mesh strainer into bowl. Discard strained solids.
• Pour strained raspberry sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe 3 small dots raspberry sauce onto batter in each muffin cup. Use toothpick to swirl raspberry sauce into heart-shaped designs as shown in photo.
• Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
• Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.

MINI CHOCOLATE CHEESECAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line muffin pans with cupcake liners.
• Cheesecake: Grind whole Oreos (cream center included) to make a fine 'dust'. Melt butter then add the ground oreos to the butter and mix with a fork until clumpy. Scoop half a tablespoon per cup. Press down to firm up the crust.
• Mix cream cheese, half cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each egg. Meanwhile melt all the chocolate squares according to package directions. Add melted chocolate to the cream cheese mixture and mix until smooth and chocolatey. It should look like thick chocolate pudding.
• Pour a tablespoon into each cup. Bake at 350 for about 20-25 minutes or until tooth pick inserted comes out clean. Let cool completely.
• Whipped cream: Whip heavy cream until it starts to thicken. Add sugar one tablespoon at a time until you reach your desired sweetness.
• Raspberry sauce: Microwave raspberries for 30 seconds. Scoop a tablespoon into coffee filter paper, twist and squeeze gently until you get the juice out. Repeat with the rest of the raspberries. Add sugar a bit at a time and whisk in until there are no more clumps.
• Assembly: When ready to serve, spoon some whipped cream on top each cheesecake and drizzle with raspberry sauce and kick that chocolate craving to the curb! If you want to be fancy you can put the whipped cream into a piping bag and use your favorite tip to pipe it out instead.

LEMON-WHITE CHOCOLATE MINI CHEESECAKES RECIPE

Steps:

• Heat oven to 325 Melt 2 oz chocolate as directed on package; set aside for later use. Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about t Tbsp. crumb mixture to each prepared cup. Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on a low speed after each just until blended. Spoon over crusts. Bake 17 to 20 min or until centers are almost set. Cool completely. Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate. Refrigerate 2 hours.

PEANUT BUTTER CHOCOLATE MINI CHEESECAKES

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 12 paper-lined muffin cups. Bake 10 min.; cool.
• Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter into separate bowl. Add melted chocolate to batter in one bowl; mix well. Add peanut butter to remaining batter; mix well.
• Spoon chocolate batter over crusts; smooth tops with back of spoon; top with peanut butter batter.
• Bake 20 to 25 min. or until centers are set. Cool completely. Refrigerate 2 hours. Remove muffin liners from cheesecakes. Pipe frosting decoratively onto tops of cakes; sprinkle with nuts.

LEMON-WHITE CHOCOLATE MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Melt 2 oz. chocolate as directed on package; set aside for later use.
• Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 17 to 20 min. or until centers are almost set. Cool completely.
• Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
• Refrigerate 2 hours.