Chilli Chocolate Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These little gems are my go to when I want to impress without spending hours in the kitchen. Chilli chocolate mini cheesecakes deliver that perfect balance of creamy, rich, and just a hint of spicy kick that keeps people coming back for more. The best part? They're ready in under an hour from start to finish, making them ideal for last minute entertaining. Dark chocolate, one of the stars here, is packed with antioxidants that make indulging feel a bit less guilty. Trust me, once you master this recipe, you'll find yourself making batch after batch.
Ella x
Ingredients
- 200 ggraham cracker crumbs
- 100 gunsalted butter
- 400 ggranulated sugar
- 4large eggs
- 300 gsoftened cream cheese
- 200 gchilli chocolate chips
- 50 gcocoa powder
- 100 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 200 mlheavy cream
- 400 gdark chocolate
- 100 mlchilli sauce
- 5 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- 2
In a medium bowl, mix together the graham cracker crumbs, butter, and sugar until well combined.
- 3
Press the mixture into the bottom of 12 mini muffin tin cups.
- 4
Bake for 12-15 minutes or until lightly browned.
- 5
Allow the muffin tin to cool completely.
- 6
In a large bowl, beat the cream cheese until smooth.
- 7
Add the chilli chocolate chips, cocoa powder, flour, baking powder, and salt. Mix until well combined.
- 8
Add the heavy cream and vanilla extract. Mix until smooth.
- 9
Pour the filling into the cooled muffin tin cups.
- 10
Bake for an additional 12-15 minutes or until the filling is set.
- 11
Allow the muffin tin to cool completely.
- 12
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments.
- 13
Pour the melted chocolate over the cooled muffin tin cups.
Tip: Drizzle the chocolate ganache in a zig-zag pattern for a decorative touch.
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