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chocolate cheesecake cups lined up on a light surface.

Chocolate Lover’s Cheesecake Cups (No Fork Needed)

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These double chocolate cheesecake cups are rich, creamy, and perfectly portioned, with a smooth chocolate cheesecake filling layered over a buttery, spiced speculoos cookie crust. The warm spice from the cookies balances the deep chocolate flavor without making the dessert overly sweet or heavy. Made in individual cups, they’re easy to serve and ideal for entertaining, holidays, or anytime chocolate cravings hit. Chill them well before serving for the best texture and flavor.

  • Total Time: 5 Hours 35 Minutes
  • Yield: 12 Mini Cheesecakes 1x

Ingredients

Units Scale

Crust

  • 1 cup Speculoos Cookies, crushed
  • 2 Tablespoons Granulated Sugar
  • 3 Tablespoons Butter, melted

Cheesecake

  • 16oz Cream Cheese, at room temperature
  • 100 grams (1/2 Cup) Granulated Sugar
  • 3 Tablespoons Dutch Process Cocoa Powder
  • 1 Teaspoon Vanilla Extract
  • 120 grams (3/4 Cup) Good Quality Chocolate, melted and slightly cooled
  • 2oz (1/4 Cup) Sour Cream, at room temperature
  • 2 Large Eggs, at room temperature
  • 60 grams (1/2 Cup) Chocolate Chips

Topping

Instructions

Crust

  1. Preheat oven to 350F/180C and line a muffin pan with liners.
  2. Use a food processor or a plastic bag and rolling pin to crush the Speculoos cookies into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Press one heaping tablespoon of crumbs into the muffin liners and use the top of a spice jar to pack in tightly. Bake for 5 minutes and set aside.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with electric handheld mixer beat cream cheese for 2 minutes on low speed, there should be no lumps. Add in sugar and mix until full combined. Mix in the cocoa powder, vanilla extract, melted chocolate, and sour cream. Make sure everything is fully combined and there are no streaks. Mix in the eggs until fully combined. Gently fold chocolate chips in.
  2. Pour the cheesecake mixture on top of the crust into 2/3 full. Bake for 17-20 minutes, until the cheesecakes are not jiggling, if the cheesecakes crack they are beginning to overbake. Turn the oven off and open the door and let the cheesecakes cool inside the oven for 30 minutes. Transfer the cheesecake pan to a wire rack to cool for thirty minutes then cover and place in the refrigerator to chill for at least 4 hours or overnight.

Topping

  1. Scoop a small dollop of whipped cream on top of mini cheesecake and top with a fresh berry. Store leftover cheesecakes in an airtight container in the refrigerator for up to 4 days. 

Equipment

Notes

Freezing: Cheesecakes are an excellent candidate for freezing but I suggest you freeze them with no toppings. Cool and chill the cheesecakes as the recipe instructs then place the cheesecakes in the freezer uncovered to flash freeze for a few hours. Once frozen wrap each cheesecake in plastic wrap, tightly, twice. Then transfer all of them to a freezer safe container. All of the wrapping helps ensure no freezer burn. Freeze for up to three months. To thaw the cheesecakes place in the refrigerator for about 8 hours or overnight. 

  • Author: Elizabeth Waterson
  • Prep Time: 15 Minutes
  • Chill Time: 5 Hours
  • Cook Time: 20 Minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/double-chocolate-cheesecake-cups/

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