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Two mini chocolate cheesecakes garnished with raspberries on a gray plate.
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Mini Chocolate Cheesecakes

A fun individual sized cheesecake recipe, with a gluten free crust. These rich dark chocolate cheesecakes are perfect served with berries.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12 cheesecakes
Calories: 286kcal


Graham Cracker Crust

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


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.



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.


Calories: 286kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 183mg | Potassium: 136mg | Fiber: 2g | Sugar: 12g | Vitamin A: 419IU | Calcium: 69mg | Iron: 2mg