Chocolate Cheesecake Cupcakes
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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 ⅓ 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.
Dessert at your fingertips.
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.
Love this mini cheesecake idea?
Besides our incredibly popular Mini Turtle Cheesecakes, we have others too, like our Mini Coconut Cream Cheesecakes, our Chocolate Cheesecake Cupcakes .
Not to mention our other favourites, Mini Raspbery Tuxedo Cheesecakes and Black Forest Cheesecakes.
These are perfect for parties. Add them to buffet tables on any occasion from Super Bowl to Christmas and see how quickly they disappear!
Like this Chocolate Cheesecake Cupcakes recipe?
You'll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
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Chocolate Cheesecake Cupcakes
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.
Ingredients
For the crust
- ¾ cup chocolate cookie crumbs
- 2½ tablespoon melted butter
- 1 tablespoon sugar
For the cheesecake batter
- 1 cup cream cheese, one 8 oz block
- ⅓ cup sugar
- 4 tablespoon rounded cocoa powder
- 1½ teaspoon pure vanilla extract
- 1 egg
- ⅓ cup whipping cream
For the chocolate whipped cream
- 1 cup whipping cream, remove 2 tablespoon to help melt the chocolate
- ⅓ cup dark chocolate chips
- 1 tablespoon rounded icing sugar, powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees F
- Place 12 paper liners in the muffin pans.
To prepare the cookie crumb crust
- 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.
To prepare the cheesecake Batter
- 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.
To prepare the chocolate whipped cream
- Place the chocolate chips and 2 tablespoon 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.
Nutrition Information
Yield
12Serving Size
1 cupcakeAmount Per Serving Calories 215Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 113mgCarbohydrates 17gFiber 1gSugar 12gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Loved them - thank you!
We had a hard time restraining ourselves from eating them all in one go. Baking them in cupcake form was super easy and was definitely the key to keeping the indulgence under control!!
So glad you enjoyed this recipe. I have plans to scale down a few more mini cheesecake recipes. Stay tuned. 🙂
Hi,
Just wondering if semi-sweet chips will work as well as dark? 🙂 Thank you! Got a Rock Recipe cookbook for Christmas and looking forward to trying some new recipes!!
They should work. I just casually use dark for everything because I love it.
These are delicious!! Question though - for the whipping cream (I used Nutriwhip), when the recipe calls for it, is this prepared whipping cream or just the liquid and then whip when all is ready? My topping was too thin to pipe on. I just put a dollop on top. Still so tasty!! Thank you!
Nutiwhip is not whipping cream. Only real dairy whipping cream is what I use. Did you use it in the cheesecake batter too?
Is the cookie crust made with Oreos?
Oreo crumbs.
Is the crust made with Oreos?
Oreo cookie crumbs, not the actual cookies.
How far in advance can you make the cream topping?
A day if you pipe it on right away. Usually holds up okay.
I am a little confused on the whipping cream...do I pour it in as a liquid or do I whip up the cream first before I out it into the cheesecake batter? Looks delicious!
Auto correct strikes again in this case. I've corrected whipped to "whipping" cream and made the instruction more clear in the text. Barry.
Thanks so much will give these a try later today!
Are you able to freeze these.
Without the topping, yes.
Just made these Nd they are Fantastic my husband and kids loved loved loved them.
I’m originally from NL West Coast and I refer to your site a lot and have to say your recipes are easy to follow and always turn out great. Thanks for keeping Newfoundland food alive Nd I love the fact that you have such a diverse list of recipes not just east coast. I cook food from all over the workd and rarely make the same dish in a month so I appreciate the options you provide.
Great job Barry congrats on your success.
THANKS FOR ALL YOUR WONDERFUL RECIPES AND IDEAS. I HAVE FOLLOWED YOU FOR MANY YEARS AND HAVE MADE MANY OF YOUR CREATIONS. THANKS. I LOVE THE IDEA THAT THESE CUPCAKES ARE ONLY 200 CALORIES AND WILL MAKE THEM FOR VALENTINES DAY AS MY TREAT.
BUT THE ONE THING I HAVE TO THANK YOU FOR IS THE ADVICE YOU GIVE WHEN MAKING ROASTED POTATOES, THE ONE ABOUT HEATING YOUR PAN FIRST TO PREVENT STICKING......IT WORKS AND I THANK YOU. I MAKE FISH AND CHIPS FREQUENTLY AND THE CHIPS ALWAYS STICK LEAVING THE BEST PART STICK TO THE PAN, SO I THANK YOU FOR NOW I KNOW HOW TO CORRECT THAT AND ENJOY PERFECT FISH AND CHIPS. THANK YOU SO MUCH AND KEEP ON GIVING US NEW IDEAS. MARY