Salted Chocolate Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted chocolate mini cheesecakes are my go to when I want something impressive but don't have hours to spend in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have elegant individual desserts ready to serve. The combination of rich chocolate and flaky sea salt on top is absolutely addictive, and cream cheese provides probiotics that support gut health. What I love most is how affordable they are to make compared to buying from a bakery, plus the recipe is straightforward enough that even beginner bakers can nail it. Trust me, these little treats will become a regular in your dessert rotation.
Ella x
Ingredients
- 200graham cracker crust
- 100 gunsalted butter, softened
- 250 ggranulated sugar
- 4 egglarge eggs
- 300 gcream cheese, softened
- 10 gsalt
- 5 gbaking powder
- 200 gunsalted chocolate chips
- 10 gflaky sea salt
- 50 gconfectioner's sugar
- 2 mlpure vanilla extract
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use oven thermometer for accuracy.
- 2
Prepare the crust: Mix graham cracker crumbs, melted butter, and a pinch of salt until well combined. Press mixture into mini muffin tin.
Tip: Make sure to evenly distribute the crumbs.
- 3
Prepare the cheesecake filling: Beat cream cheese and butter until smooth. Add granulated sugar and beat until combined. Beat in eggs one at a time.
Tip: Scrape down the sides of the bowl as needed.
- 4
Pour cheesecake batter into crust-lined mini muffin tin. Bake for 15 minutes.
Tip: Rotate the muffin tin halfway through baking for even cooking.
- 5
Prepare the chocolate topping: Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Stir in flaky sea salt and confectioner's sugar.
Tip: Stir until smooth and glossy.
- 6
Remove cheesecakes from oven and let cool in tin for 5 minutes. Run a knife around the edges to release the cheesecakes.
Tip: Let cool completely on a wire rack.
- 7
Drizzle chocolate topping over cooled cheesecakes. Sprinkle with additional flaky sea salt if desired.
Tip: Let chocolate set before serving.
- 8
Serve and enjoy!
Tip: These mini cheesecakes are perfect for parties or special occasions.
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