Imagine a dessert so irresistible, it could make even Cupid swoon – our Valentine Mini Chocolate Cheesecakes are the ultimate sweet treat that combines decadent chocolate, creamy cheesecake, and pure romantic magic! These bite-sized delights are not just a dessert; they're a love letter to your taste buds, perfect for impressing your special someone or treating yourself to a moment of pure indulgence. Whether you're planning a romantic Valentine's Day celebration or simply craving a luxurious chocolate escape, these mini cheesecakes are about to become your new obsession!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package chocolate wafer cookies
- 2 cups cream cheese
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- Crush the chocolate wafer cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
- Press approximately 1 tablespoon of cookie crumbs into the bottom of each cupcake liner, creating a compact base. Use the back of a spoon to firmly pack the crumbs.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, using an electric mixer on medium speed.
- Add eggs one at a time, mixing well after each addition. Blend in vanilla extract until fully incorporated.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Fold the melted chocolate into the cheesecake mixture, creating a marbled effect or fully blending for a uniform chocolate color.
- Carefully pour the cheesecake mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 15-18 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from oven and allow to cool completely at room temperature for about 1 hour.
- Refrigerate the mini cheesecakes for at least 2 hours to set completely.
- Before serving, top each mini cheesecake with a dollop of whipped cream and optional chocolate shavings or sprinkles.
- Store in an airtight container in the refrigerator for up to 5 days. Best served chilled.
Tips
- Room Temperature Magic: Ensure your cream cheese and eggs are at room temperature before mixing to create a smoother, lump-free batter.
- Crumb Crushing Technique: For the perfect crust, crush cookies until they're fine and uniform. A food processor works best, but a rolling pin can also do the trick.
- Avoid Overbaking: The key to creamy cheesecakes is to remove them from the oven when the centers are still slightly jiggly. They'll continue to set while cooling.
- Chocolate Melting Pro Tip: Melt chocolate in short intervals and stir frequently to prevent burning. Use a microwave-safe bowl and stir between each 30-second interval.
- Whipped Cream Perfection: For the most impressive topping, whip your cream just before serving to maintain its light, fluffy texture.
- Make-Ahead Friendly: These mini cheesecakes can be prepared a day in advance, making them perfect for stress-free entertaining.
- Storage Hack: Keep them fresh by storing in an airtight container in the refrigerator for up to 5 days – if they last that long!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
