Chocolate Cheesecake Cupcakes. At only about 200 calories each, this recipe makes 12 perfectly portion controlled mini cheesecakes that you can enjoy without the guilt of overindulgence.
Making mini cheesecakes, like these Chocolate Cheesecake Cupcakes, is quickly becoming our favourite way to enjoy this favourite dessert at our house. The recipe is only about 1/3 the size of a full size cheesecake recipe but makes 12 satisfying cheesecake servings.
Let’s face it, cheesecake portions, especially restaurant servings are far too large anyway. Spouse and I most often would share a slice anyway when we order it off a menu.
While you could easily serve 2 of these per person if you like, I find that this size really does satisfy my sweet tooth cravings.
One of the best benefits of making these chocolate cheesecake cupcakes, like any mini cheesecakes you decide to make, it that the individual portions are so easy to freeze without the toppings.
Whenever you need them, they thaw quite quickly, usually in a half hour at room temperature, then you can top them with the chocolate whipped cream before serving.
It’s a great time saver; plus you could just serve them with fresh berries and a little dollop of whipped cream if you like. I’m sure you could come up with your own signature combination to make this versatile idea suit any occasion.
2017 Update. We have fallen in love with the idea of making cheesecake cupcakes at our house. It has become one of Spouse’s favourite things to take along to get togethers with her friends.
Even those counting calories don’t feel guilty about having just one! They all think it’s a great idea. Our latest version is Coconut Cream Cheesecake Cupcakes!
Like this Chocolate Cheesecake Cupcakes recipe?
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If you liked this recipe you may also want to try our Coconut Cream Cheesecake Cupcakes.
- ¾ cup chocolate cookie crumbs
- 2½ tbsp melted butter
- 1 tbsp sugar
- 1 cup cream cheese one 8 oz block
- ⅓ cup sugar
- 4 tbsp rounded cocoa powder
- 1½ tsp pure vanilla extract
- 1 egg
- ⅓ cup whipping cream
- 1 cup whipping cream remove 2 tbsp to help melt the chocolate
- 1/3 cup dark chocolate chips
- 1 tbsp rounded icing sugar powdered sugar
- 1/2 tsp vanilla extract
Preheat oven to 300 degrees F
Place 12 paper liners in the muffin pans.
Mix together the cookie crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.
Mix together the cream cheese, sugar, cocoa and vanilla until smooth.
Beat in the egg.
Finally blend in the whipping cream until smooth. The whipping cream is still in liquid form when added, no need to whip it for the cheesecake batter.
Divide the cheesecake filling equally between the 12 muffin cups and bake for 20 minutes or until the cheesecakes have set and do not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
Place the chocolate chips and 2 tbsp of the whipping cream in a heat safe measuring cup and microwave for a few seconds at a time, stirring the mixture each time until the melted chocolate mixture is smooth. Be careful not to overheat the chocolate. You need the temperature to be as close to the melting point as possible without getting any hotter. Let it cool to slightly lukewarm before proceeding to whip the cream.
Whip the remainder of the 1 cup of whipping cream, the icing sugar and vanilla extract to firm peaks.
Fold in the melted chocolate by hand into the whipped cream. Be as gentle as you can so as not to deflate the cream.
Spoon or pipe the chocolate whipped cream onto the cooled mini cheesecakes. If you are piping the chocolate whipped cream it is best to chill it in the fridge for a half hour or so first to get better definition in the piping swirls.
Garnish with a little drizzle of melted chocolate if you like before serving.
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