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Mini Bittersweet Chocolate Cheesecakes {Recipe}

Mini Bittersweet Chocolate Cheesecakes recipe from Desserts 4 Today: Flavorful Desserts with Just Four Ingredients cookbook, by Abby Dodge

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Mini Bittersweet Chocolate Cheesecakes. Photo credit: Kate Sears (© 2010)

Cooks&Books&Recipes {Dee}:

I love cheesecake. Almost any kind of cheesecake. But chocolate cheesecake deserves a special place in my dessert heaven. Unfortunately for me, I rarely eat it. Because I never make it. Because if I did, I would eat the entire cheesecake by myself, at one sitting. And I would no longer feel as though I were in dessert heaven. So imagine my thrill when I saw these mini cheesecakes. I could eat one, freeze the others, and look forward to cheesecake in my future! Or I could make the six mini cheesecakes for individual servings at a dinner party, and we all know how much more fun it is to have your own dessert, created just for you. So go ahead: pamper yourself–and your dinner guests.

THE RECIPE. Like all of Dodge’s recipes, this one is simple. With a prep time of maybe 5 minutes and 15 minutes in the oven, you have no excuses for not making cheesecake. You don’t even need ramekins, since these are baked in foil muffin cups. Plus, the decorative chocolate drizzle is also one of the four ingredients.

THE RESULT. I love cheesecake (did I say that before?). I love these cheesecakes. Based on our results, no other ingredients are needed. These mini cheesecakes are exactly what you would expect from a much more complicated recipe: the perfect combination of dense chocolate and creamy texture creating a melt-in-your-mouth lusciousness. I already have a second batch sitting in my freezer.

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Mini Bittersweet Chocolate Cheesecakes

Featured Recipe From: Desserts 4 Today: Flavorful Desserts with Just Four Ingredients

Yield: Serves 6


  • cream cheese, one 8-ounce package, at room temperature
  • granulated sugar, 1/3 cup
  • chocolate (bittersweet or semisweet), 4 ounces, chopped, divided, and melted
  • large egg, 1


1. Heat the oven to 300°F. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray.

2. Put the cream cheese in a medium bowl. Beat with an electric mixer on medium speed until very smooth, about 2 minutes.

3. Add the sugar and 3 ounces of melted chocolate. Beat on medium-low speed until well blended, about 1 minute. Add the egg and mix until just incorporated.

4. Spoon the batter into the muffin cups. Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tin on a rack to cool completely. Cover and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month). Just before serving, drizzle with the remaining 1 ounce melted chocolate (rewarmed, if needed).



In place of the granulated sugar, switch in the following:
brown sugar, 1/3 cup, firmly packed

In place of the bittersweet or semisweet chocolate, switch in the following:
white chocolate, 5 ounces, divided, melted (use 4 ounces in the cheesecake mixture and 1 ounce for drizzling)


Gussy It Up

  • Add 1 teaspoon finely grated orange zest along with the cream cheese.
  • Add 1/2 teaspoon instant coffee granules dissolved in 1 teaspoon vanilla extract along with the cream cheese.
  • Serve with a few fresh raspberries and a drizzle of Killer Chocolate Sauce or Classic Sweetened Whipped Cream.

© 2010 Abigail Johnson Dodge

From Desserts 4 Today: Flavorful Desserts with Just Four Ingredients, by Abigail Johnson Dodge (The Taunton Press)

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