Prepping and baking them takes just 30 minutes, but then, like all cheesecakes, they need to rest for 2 hours. 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. 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 overmix. 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.
Expert tip
Like all cheesecakes, these cakes 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!)
Frequently asked questions
Variations
The best way to vary this recipe is by using different flavor extracts. So, instead of using 1 teaspoon of vanilla extract, you could try using ½ teaspoon of any other extract that you like, such as almond extract or coconut extract.
Serving suggestions
These little cakes are perfect just the way they are, and that’s how my family typically enjoys them. But if you’d like to top them with something, here are a few suggestions. You should add these toppings immediately before serving the cakes, not ahead of time.
Homemade whipped creamChocolate whipped creamBerries - raspberries are especially goodA dollop of strawberry compoteA drizzle of melted peanut butter
Storing leftovers
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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