Mini Chocolate Cheesecakes - Easy and Quick Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat while ricotta is often cheaper.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt offers similar tanginess with fewer calories.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate syrup

Dark chocolate provides health benefits while chocolate syrup is often less expensive.

Process 5 oz (150g) Oreo cookies until crumbs form.

Add 3 tbsp (45g) unsalted butter, melted, and mix to combine.

Divide the mixture evenly into the muffin cups and press to flatten.

Bake at 320°F (160°C) for 5 minutes.

Melt 3.5 oz (100g) semisweet chocolate over a bain-marie and let it cool slightly.

In a mixing bowl, combine 14 oz (400g) cream cheese at room temperature, ⅓ cup (70g) sugar, 1 tsp (5g) vanilla extract, ¼ tsp (1g) salt, and 1 tbsp (7g) cocoa powder; mix to combine.

Add 2 large eggs, at room temperature, one at a time, and don’t overmix.

Add 3.5 oz (100g) sour cream at room temperature and mix to combine.

Divide the cheesecake mixture evenly over the crusts in the muffin cups.

Bake at 320°F (160°C) for 17-20 minutes.

Let cool at room temperature.

Refrigerate for at least 4-6 hours or overnight.

Melt 2 oz (60g) semisweet chocolate and ¼ cup (60g) whipping cream over a bain-marie.

Spoon the melted chocolate mixture over the cheesecakes and refrigerate for 10-15 minutes to set.

Top with cocoa whipped cream and fresh raspberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens