Lovely mini chocolate cheesecakes are incredibly creamy and chocolatey. Made with dark chocolate and cream cheese, they are also VERY easy to make.

Creamy and chocolatey, these delightful little cakes are made with cream cheese and dark chocolate and sweetened with stevia. They have a velvety texture and a lovely, deep chocolate flavor.

This is a very easy recipe – much easier than baking a classic keto cheesecake. The only reason I don’t make it more often is that I tend to overeat these cakes! They’re just too good!

Ingredients

You’ll only need a few simple ingredients to make these mini chocolate cheesecakes. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Dark chocolate: The darker you can go and still enjoy it, the better. I use Lindt 70%. You might be able to use chocolate with 90% cacao and increase the sweetener.

Cream cheese: I use reduced-fat cream cheese, but full-fat is fine.

Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. There’s a difference.

Sweetener: I use stevia glycerite. You can probably use a granulated sweetener instead.

Egg: I use large eggs in almost all of my recipes, this one included.

Instructions

How to make mini chocolate cheesecakes? It’s easy! The detailed instructions are listed in the recipe card below. Here’s an overview of the steps:

Melt the chocolate in the microwave and set it aside.

Beat the cream cheese, vanilla and stevia until smooth. Add the melted chocolate and beat until blended.

Add the egg and mix until just incorporated. Don’t over mix.

Spoon the batter into foil-lined and greased muffin cups. Bake for about 15 minutes in a 300°F oven.

Allow the cakes to cool completely, about 2 hours, before serving.

Recipe tips

Although this is not a difficult recipe at all, I do have a few tips to ensure its success:

1. Room-temperature ingredients

To ensure a smooth texture, all ingredients must be at room temperature, which is always the case when making cheesecakes. One option is to remove the cream cheese and egg from the fridge two hours before you plan to start mixing the ingredients.

Alternatively, you can microwave the cream cheese for 30 seconds, and submerge the egg in warm water while you prep the ingredients.

2. Slightly underbake, then cool completely

Like all cheesecakes, these are ready when they are slightly underbaked. In my oven, I find that 15 minutes at 300 degrees F is perfect.

Also similarly to other cheesecakes, they should be completely cool before you can enjoy them. Although – thankfully – there’s no need to refrigerate them. They are perfect after cooling on a rack for about 2 hours (but sometimes I eat them after just 1.5 hours!)

3. Use foil liners

For some reason, these cheesecakes work really well with foil liners but stick to paper ones. So make sure you use foil liners when making this recipe.

How to store the cakes

Leftovers keep well in an airtight container in the fridge for up to 3 days. After that, they become less creamy and fluffy. Remove them from the fridge a full hour before you plan on enjoying them.

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Recipe card