Description
Decadent, bite-sized cheesecakes featuring layers of dark, milk, and white chocolate on a crunchy cookie crust.
Ingredients
Scale
- 1 cup chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate, melted
- 8 ounces milk chocolate, melted
- 8 ounces white chocolate, melted
- 1 cup heavy cream
- Chocolate shavings or chips for garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease a muffin tin or line it with paper liners.
- Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of each muffin cup to form a crust.
- Beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Divide the cream cheese mixture into three bowls. Stir the melted dark, milk, and white chocolate into each bowl.
- Pour each chocolate mixture over the crust in the muffin tin, layering them as desired.
- Bake for 15-20 minutes until the edges are set and centers are slightly jiggly.
- Cool for a bit then chill in the fridge for at least 4 hours.
- Whip the heavy cream and dollop it on top of each cheesecake. Finish with chocolate shavings or chips.
Notes
Use room temperature ingredients for the best texture. Don’t overmix the cream cheese mixture to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: chocolate cheesecake, mini desserts, easy cheesecake recipe