Mini Chocolate Cheesecakes

5 from 1 vote

A fun individual sized cheesecake recipe, with a gluten free crust. These rich dark chocolate cheesecakes are perfect served with berries.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: cheesecakes

Calories: 286kcal

Author: Michelle Miller

Ingredients

Graham Cracker Crust

240 grams gluten free graham crackers or sub regular graham crackers
5 tablespoons butter melted

Chocolate Greek Yogurt Cheesecake

8 ounces cream cheese full fat
1 cup Greek yogurt full fat
6 tablespoons maple syrup
3 ounces unsweetened baking chocolate melted
2 teaspoons vanilla
1 egg

Instructions

Graham Cracker Crust

Preheat oven to Bake at 350º F.
Prepare the crust by adding the graham crackers into a food processor, and processing until crumbs form. Add the melted butter, and pulse a few times until combined. Press the graham cracker mixture into each of the 12 holes in a mini cheesecake pan. If you're making these in a muffin tin, line each cavity with a parchment liner, and then add 1 1/2 tablespoons to the bottom of each. This will make more like 16 mini cheesecakes if they are made in a muffin pan.
Bake the graham cracker crusts for 12 minutes. Allow them to cool before filling them with the cheesecake mixture.

Chocolate Greek Yogurt Cheesecake

Reduce oven temperature to 275º F.
Rinse out the food processor bowl, and add the cream cheese. Process to soften the cream cheese, stopping to scrape down the sides if necessary.
Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. Process until mixed very well. Scrape down the sides as necessary to completely mix into the cream cheese.
Add the egg, and process again to mix well.
Fill each crust with about 3 tablespoons of the cheesecake mixture, or until just at the tops of the pan.
Cover the cheesecakes with foil, tenting it so the cheesecake doesn't stick, and bake on 275º for 1 hour.
Once the cheesecakes are finished baking, allow to cool, and then allow to set for at least 3 hours in the refrigerator.
Serve the cheesecake with berries or whipped cream.
Store the cheesecake in the refrigerator for up to 5 days. This cheesecake recipe also freezes well. Wrap tightly, and then store in the freezer for up to 3 months.

Video

Notes

Using a food processor is an easy way to make the crust and the cheesecake batter in the same appliance. If preferred, use a stand mixer to make the cheesecake portion of this recipe.

**Make this recipe lower in sugar by substituting the maple syrup for 1/2 cup + 2 tablespoons Monk Fruit Sweetener.

Nutrition