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Mini Chocolate Cheesecake Cakes

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 23
  • Total Time: 60
  • Yield: 12 1x


  • (12-14 mini cakes)

For the chocolate batter

  • 3.5 oz. (100g) semi-sweet chocolate, chopped
  • 1/8 cup (30g) butter
  • 1 1/2 cup (200g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 2 tbsp. cocoa powder
  • 2 eggs, at room temperature
  • 7 fl oz. (200ml) milk
  • 1.8 oz. (50g) chopped chocolate (optional)

For the cheesecake layer

  • 8.8 oz. (250g) cream cheese
  • 1 egg
  • 1/8 cup (30g) sugar
  • 2 tbsp. (20g) cornstarch
  • zest of 1/2 organic lemon
  • 1 vanilla bean


  1. Chop the chocolate and melt together with the butter in a bowl over simmering water. Set aside.
  2. Preheat the oven to 350˚F (180°C). Line a muffin tin with paper liners. In a large bowl mix flour with sugar, baking powder, baking soda, salt and cocoa powder until combined and set aside.
  3. For the cheesecake layer mix cheesecake with egg, sugar, cornstarch, lemon zest and the seeds of the vanilla bean until well combined. Set aside.
  4. Add the melted and cooled chocolate to the flour mix and whisk. Add eggs and mix. Add milk and mix until just combined. Do not overmix. Fold in the chopped chocolate (optional).
  5. Start with the cocolate batter and fill the paper liners half full. Top with a layer of the cheesecake and bake for 20-23 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a wire rack.


  • Enjoy baking!