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Chocolate Marble Mini Cheesecakes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: mini cheesecakes
Servings: 12 servings
Calories: 580kcal
Author: Trish - Mom On Timeout



  • 16 chocolate sandwich cookies
  • 4 tbsp butter melted


  • 24 oz cream cheese softened
  • 1 1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 3 eggs room temperature
  • 2 tsp vanilla extract
  • 3 oz semi-sweet chocolate melted


  • 1 cups semi-sweet chocolate chips
  • 1/3 cup heavy whipping cream



  • Preheat the oven to 350F.
  • 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.


Calories: 580kcal | Carbohydrates: 53g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 123mg | Sodium: 310mg | Potassium: 261mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1045IU | Calcium: 84mg | Iron: 3.3mg