Mini Chocolate Cheesecakes
Print Add to Collection

Mini Chocolate Cheesecakes

Lovely mini chocolate cheesecakes are incredibly creamy and chocolatey. Made with just a few simple ingredients, they are completely guilt-free!
Course Dessert
Cuisine American
Keyword cheesecake, chocolate, gluten free
Prep Time 15 minutes
Cook Time 15 minutes
Rest time 2 hours
Total Time 2 hours 30 minutes
Servings 6 mini cheesecakes
Calories 175kcal
Author Vered DeLeeuw


  • Avocado oil spray for liners
  • 3 oz dark chocolate, 70% cacao, chopped
  • 8 oz reduced fat cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon stevia glycerite, heaping (equals about 1/3 cup sugar)
  • 1 large egg, room temperature


  • Preheat oven to 300 degrees F. Line a muffin tin with 6 foil baking cups (cakes will stick to paper liners). Lightly spray the liners with avocado oil spray.
  • Place the chocolate in a small bowl. Microwave in 30 second intervals, stirring after each microwave session, until the chocolate is completely melted. Set aside.
  • In a medium bowl, using an electric hand mixer set to the lowest speed, beat the cream cheese, vanilla and stevia until smooth. This should take no more than 30 seconds. 
  • Add the melted chocolate and beat on low just until blended, scraping down the bowl with a rubber spatula as needed.
  • Add the egg and mix until just incorporated. Don't over mix.
  • Using a rubber spatula, give the batter one last mix to make sure everything is well incorporated.
  • Spoon the batter into the prepared muffin cups, smoothing out the tops. Bake until the centers of the cheesecakes are just a bit jiggly, about 15 minutes.
  • Place the muffin tin on a cooling rack and allow the cakes to cool completely, about 2 hours, before removing the liners and serving.



Serving: 1cake | Calories: 175kcal | Carbohydrates: 9g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Sodium: 122mg | Fiber: 2g | Sugar: 4g