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Mini Chocolate Cheesecakes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
145 minutes
Use any cookie for a delicious crust in these decadent mini chocolate cheesecakes.
Ingredients:
  • 1 cup gingersnap cookie crumbs
  • 2 tablespoons unsalted butter, melted
  • 1.5 (8 ounce) packages cream cheese, room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 0.25 cup sour cream
  • 0.5 teaspoon vanilla extract
  • 2 large eggs
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and prepare a 12-cup muffin tin by lining it with paper liners.
  • Mix cookie crumbs and melted butter until evenly combined, resembling coarse sand. Divide evenly and sprinkle into muffin cups. Press crumbs firmly into a crust using the bottom of a cup.
  • After baking in the preheated oven for 5 minutes, transfer crusts to a wire rack and then lower the oven temperature to 300 degrees F (150 degrees C).
  • After the crusts have cooled, mix cream cheese, sugar, and cocoa powder in the stand mixer bowl with the paddle attachment. Whip on medium to high speed until smooth, scraping down as needed. Mix in sour cream and vanilla. Gradually add eggs one at a time, blending until smooth. Divide filling among the crusts evenly.
  • Bake the cheesecakes for 15 minutes and allow them to rest in the warm oven for an additional 10 minutes. Let them cool at room temperature for 30 minutes, then refrigerate for at least 1 hour before serving.

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