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Decadent Mini Cherry Chocolate Cheesecake Recipe

These Mini Cherry Chocolate Cheesecakes are a decadent twist on a classic dessert, combining creamy chocolate cheesecake with a sweet cherry topping. Perfectly portioned for individual servings, these mini cheesecakes offer a rich, smooth chocolate filling in a buttery graham cracker crust, all topped with a luscious cherry compote. Whether you’re serving them at a dinner party or as a sweet treat for yourself, these bite-sized desserts are sure to impress. The combination of chocolate and cherry creates a mouthwatering flavor that’s perfect for any occasion!

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the Chocolate Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 teaspoon vanilla extract

For the Cherry Topping:

  • 1 cup fresh or frozen cherries, pitted
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions

  • Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed. Spoon the mixture evenly into the bottom of 8 cupcake liners placed in a muffin tin. Press the mixture firmly into the base to form an even crust. Refrigerate the crusts for 15 minutes to set.
  • Make the chocolate cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, cocoa powder, and melted chocolate. Beat until fully combined and smooth. Stir in the vanilla extract.
  • Assemble the mini cheesecakes: Spoon the chocolate cheesecake filling over the chilled crusts, smoothing the tops with a spatula. Refrigerate the cheesecakes for at least 4 hours, or overnight, until set.
  • Prepare the cherry topping: In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes, until the cherries release their juices and the mixture thickens. Add the cornstarch slurry and continue to cook until it thickens further, about 2-3 minutes. Remove from heat and let it cool.
  • Serve: Once the cheesecakes are fully set, remove them from the muffin tin. Top each mini cheesecake with the cherry topping and serve immediately. Enjoy!

Notes

  • For extra richness, use dark chocolate chips instead of semi-sweet chocolate.
  • You can make the cherry topping ahead of time and refrigerate it until you’re ready to serve.
  • If you want a more intense chocolate flavor, add a pinch of espresso powder to the filling.
  • These mini cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

Keywords: Mini Cherry Chocolate Cheesecake, Chocolate Cheesecake, Cherry Cheesecake, Mini Desserts, No-Bake Cheesecake, Easy Cheesecake Recipe, Individual Cheesecake, Chocolate Desserts, Cherry Topping, Bite-Sized Desserts