Prepare to be transported to dessert heaven with these irresistible Mini Cocoa Swirl Cheesecakes that will make your taste buds dance with joy! Imagine biting into a perfectly portioned, creamy cheesecake with a mesmerizing chocolate swirl that looks like a work of art and tastes even more incredible. These mini desserts are not just a treat; they're a gourmet experience that will impress your guests and satisfy your deepest chocolate cravings in just one delightful bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 12 mini graham cracker crusts
Instructions
- Preheat the oven to 325°F (165°C) and arrange 12 mini graham cracker crusts on a baking sheet.
- In a large mixing bowl, soften cream cheese at room temperature for 15 minutes to ensure smooth blending.
- Using an electric mixer, beat cream cheese and sugar together until completely smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition, and blend in vanilla extract.
- Fold in sour cream and mix until fully incorporated.
- Separate approximately 1/3 of the cheesecake batter into a separate bowl and whisk in cocoa powder until evenly distributed.
- Pour the plain cheesecake batter into each mini graham cracker crust, filling about 2/3 full.
- Drop spoonfuls of cocoa-infused batter on top of the plain batter in each crust.
- Using a toothpick or small knife, gently swirl the cocoa and plain batters to create a marbled effect.
- Bake in the preheated oven for 22-25 minutes, or until centers are almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
- Garnish with a light dusting of cocoa powder or chocolate shavings before serving, if desired.
Tips
- Ensure your cream cheese is truly at room temperature for the smoothest, creamiest texture possible.
- Use an electric mixer to beat the cream cheese and sugar to eliminate any lumps.
- Add eggs one at a time and mix thoroughly to prevent overbeating.
- When swirling the batters, use a light hand - too much mixing will muddle the beautiful marbled effect.
- Don't overbake! The centers should still be slightly jiggly when you remove them from the oven.
- Allow cheesecakes to cool completely at room temperature before refrigerating to prevent cracking.
- For an extra touch of elegance, garnish with a light dusting of cocoa powder or delicate chocolate shavings just before serving.
- These mini cheesecakes can be prepared a day in advance, making them perfect for stress-free entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
