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mini cheesecake split in half to show chocolate and vanilla marbled layers. topped with ganache and whipped cream and sitting on a small green plate.
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5 from 1 vote

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.
Course Dessert
Cuisine American
Keyword mini cheesecakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 580kcal
Author Trish - Mom On Timeout

Ingredients

CRUST

  • 16 chocolate sandwich cookies
  • 4 tablespoons butter melted

FILLING

  • 24 ounces cream cheese softened
  • 1 ½ cups sugar
  • cup all-purpose flour
  • 3 eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 ounces semi-sweet chocolate melted

Ganache Topping

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

Instructions

CRUST

  • 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.

Filling

  • 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.

Notes

Storage Information: Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not top with whipped cream until ready to serve.

Nutrition

Calories: 580kcal | Carbohydrates: 53g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 310mg | Potassium: 264mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1046IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg