Name: Mini Chocolate Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 10
Ingredients: 200g cream cheese, softened; 100g caster sugar; 2 large eggs; 150g milk chocolate, melted and cooled; 1 tsp vanilla extract; 8 digestive biscuits, crushed; 50g melted butter; Mini chocolate eggs for topping

Mini Chocolate Cheesecakes

Make mini chocolate cheesecakes with this easy recipe. Creamy, rich, and topped with mini eggs, these bite sized treats are perfect for gatherings.

I chose to make these mini chocolate cheesecakes because they are the kind of treat that feels both fun and elegant at the same time. They are simple enough to whip up on a busy weekday yet special enough to bring out for a family gathering or holiday celebration. What I love most is how versatile they are. The chocolate base is rich and creamy, but the topping of little chocolate eggs adds a playful touch that makes these perfect for springtime or Easter. My grandchildren could not wait to grab one, and I noticed how even the adults were reaching for seconds. These cheesecakes bring a smile to the table and are just the right size to enjoy without feeling overindulgent. When I served them at our last family get together, they disappeared faster than I could set them down, which told me everything I needed to know. These are a recipe worth keeping in the family collection.

Questions you may have about this recipe

Can I make these ahead of time?
Yes, they keep well in the fridge for up to three days.

Can I freeze mini cheesecakes?
You can freeze them without the topping. Thaw in the fridge overnight and add decorations before serving.

Do I need a special pan?
A muffin tin with paper liners works perfectly.

Can I use dark chocolate instead of milk chocolate?
Yes, though it will give a richer flavor. Adjust sugar slightly if you prefer a sweeter taste.

Are these suitable for kids to help make?
Absolutely. Children can help with mixing and decorating.

What you need to make Mini Chocolate Cheesecakes

200g cream cheese, softened

100g caster sugar

2 large eggs

150g milk chocolate, melted and cooled

1 tsp vanilla extract

8 digestive biscuits, crushed

50g melted butter

Any toppings you want; Mini chocolate eggs, white chocolate shavings, or caramel crunch pieces for example.

How to make Mini Chocolate Cheesecakes

Preheat the oven to 160C and line a muffin tin with 10 paper cases.

Mix the crushed biscuits with melted butter and press into the base of each case.

Beat the cream cheese and sugar together until smooth.

Add eggs, melted chocolate, and vanilla, mixing until combined.

Spoon the mixture evenly over the biscuit bases.

Bake for 18 to 20 minutes until just set.

Cool completely, then chill in the fridge for at least 2 hours.

Decorate with mini chocolate eggs before serving.

Tips

Do not overbake; the centers should still have a slight wobble.

Use room temperature ingredients for a smoother filling.

Swap the mini eggs for berries or shaved chocolate if making outside of Easter.

Reader reviews

⭐️⭐️⭐️⭐️⭐️ These were a big hit at Easter lunch. So creamy and the mini eggs made them adorable. Emily K.

⭐️⭐️⭐️⭐️ Easy to make and tasted delicious. I used dark chocolate for a richer flavor and it worked well.James P.

⭐️⭐️⭐️⭐️⭐️ Perfect size for entertaining. Everyone loved them and they looked so pretty on the table. Laura S.

⭐️⭐️⭐️⭐️ Lovely recipe. My children enjoyed decorating them, which made it a fun family activity. Sophie M.

⭐️⭐️⭐️⭐️⭐️ These are now my go to dessert for gatherings. Quick, tasty, and they always disappear first. Rachel W.

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3