Mini Chocolate Cheesecake

In 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.

Make the filling

Step 1

Mix in the cocoa powder, vanilla extract, melted chocolate, and sour cream. Make sure everything is fully combined and there are no streaks.

Add more ingredients

Step 2

Mix in the eggs until fully combined. Make sure to scrape the sides of the bowl so everything is evenly combined. Gently fold chocolate chips in.

Add Eggs and Chocolate

Step 3

Pour cheesecake batter on top of the crust into ⅔ full. Bake for 17-20 minutes, until the cheesecakes are not jiggling, if the cheesecakes crack they are beginning to overbake.

Add to Pan

Step 4

Turn the oven off, open the door and let the cheesecakes cool inside the oven for 30 min. 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.

Bake and Chill

Step 5

Pipe on some whipped cream, and add some berries!

Decorate

Step 8

Enjoy