These easy Chocolate Marble Mini Cheesecakes are the perfect treat to make for a crowd! Creamy and decadent, these cheesecakes start with a chocolate crust, creamy chocolate marble cheesecake filling, and are topped with decadent chocolate ganache.
Easy Mini Cheesecakes
We are experiencing the storm of the century here in Sacramento. We’ve had about a week straight of rain and I’m not talking about the drizzle that we normally get. No. This is real honest-to-goodness torrential downpour kinda rain. It’s been awesome! Of course when it’s storming like this all I want to do is curl up on the couch and watch movies all day. Then again, I like to do that even when the sun is shining 🙂
We finally caught a break in the weather and I thought I would take the opportunity to bake up a little something special for some friends of mine to cheer them up after all this gloomy weather. If there’s one thing that cheers me up – it’s chocolate. Chocolate and cheesecake will do the trick every time.
I love being able to share the joy when baking up treats. Nothing pleases me more than to see someone’s face light up when I stop by with a sweet treat like these mini cheesecakes. (Make sure to try these Reese’s Peanut Butter Cup Mini Cheesecakes too!)
Why Mini Cheesecakes?
I decided to make this mini cheesecakes recipe – making them easier to share AND eat. I did a chocolate marble cheesecake because, well, my friends deserve a little something extra special.
Mini Cheesecakes are made in a muffin pan making them the perfect portion to share with friends and family and ideal for parties. There is no need to get a specialized mini cheesecake pan when a muffin pan does the job perfectly.
Get fancy with extra special liners or peel the liners off for a simpler presentation.
You really can’t go wrong.
What You’ll Need
Not a whole lot, surprisingly. I used my standard Oreo crust for the base and the filling is just as easy:
- cream cheese
- flour (<< my secret ingredient to keep the cheesecakes from cracking)
- vanilla extract
- semi-sweet chocolate
Do I Need a Topping?
That is a personal question and one that only you can answer. My answer is invariably, YES.
The cheesecakes are topped with chocolate ganache making them extra rich and decadent. Hey, if you’re gonna eat cheesecake, EAT CHEESECAKE.
I went with a semi-sweet chocolate ganache for these cheesecakes but this white chocolate ganache would also be fantastic.
You’ll need just two ingredients for the ganache topping:
- semi-sweet chocolate chips
- heavy whipping cream
Cheesecake To Crust Ratio. It’s a Thing.
You guys are like, what in the world is she talking about here?? But it could possibly be the most important part of this recipe. Take a look at the picture above. You’ll notice the cheesecake layer is substantial. Not like a half an inch or an inch like you’ll see in other mini cheesecake recipes.
My filling recipe gives the right cheesecake to crust ratio making this easy dessert extra enjoyable.
Reece and Bryce went with me to deliver these yummy treats to some friends and boy were they surprised! Delighted to see both us and the cheesecakes.
More Cheesecake Fun
- Chocolate Chip No Bake Cheesecake
- No Bake S’mores Cheesecake Bars
- Peanut Butter Cup Cheesecake Fudge
- No Bake Banana Cream Pudding Cheesecake
- Triple Threat Chocolate Cheesecake
How To Make Mini Cheesecakes
Chocolate Marble Mini Cheesecakes
- 16 chocolate sandwich cookies
- 4 tablespoons butter melted
- 24 ounces cream cheese softened
- 1 ½ cups sugar
- ⅓ cup all-purpose flour
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 3 ounces semi-sweet chocolate melted
- 1 cups semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
- Preheat the oven to 350°F.
- Place a cup liner in each cup of your muffin tin.
- Place cookies in a food processor and pulse until only fine crumbs remain. You will need to put the ENTIRE cookie in – don’t remove the filling!
- Drizzle in the melted butter and pulse several times until it is completely incorporated.
- Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the end of my ice cream scoop to really pack the crust in. Set aside.
- Beat the cream cheese until nice and fluffy.
- Add in the sugar, flour and vanilla and continue beating until well combined.
- Beat in the eggs one at time making sure they are well incorporated.
- Spoon half of the cream cheese mixture into the prepared cups. evenly dividing the mixture among the 12 cups.
- Stir the melted chocolate into the remaining cream cheese mixture. Drizzle over the top of the batter. Run a knife through the batter to create swirls. You may end up with extra batter – that’s okay! Make a couple extra cheesecakes if you have enough.
- Bake for about 20-25 minutes until the cheesecakes are set. Turn the oven off and open the door.
- Let the cheesecakes cool for 30 minutes before removing from the oven. Let cool completely on a wire rack.
- Melt chocolate chips together with the heavy whipping cream in a small saucepan. Stir until smooth.
- Spoon ganache over the top of the cooled cheesecakes. Refrigerate 30 minutes before serving.
- Makes 12 cheesecakes. Store in refrigerator.
Originally published January 19, 2016.