Another gorgeous cheesecake recipe
I have been loving this new cheesecake recipe. If you are a lover of chocolate, then these triple chocolate cheesecake cups are for you! The cheesecake cups have a light, cocoa graham cracker base which is very rich and perfect for this recipe. The cheesecake is very creamy and light, which is ideal for a cheesecake recipe. These tripe chocolate cheesecake cups are the perfect mini treat. There after a few steps to make these cute little desserts and they are great for entertaining as well.
Process Images Of These Triple Chocolate Cheesecake Cups
Digestive Biscuits/Graham Crackers 
Add Sugar 
Add Cocoa Powder 
Place into muffin holders
Once you’ve blended your graham crackers/digestive biscuits down to a fine crumb, you can add the sugar and cocoa. The cocoa isn’t a necessary addition but it does give the triple chocolate effect and taste. In this recipe I used digestive biscuits because it is our equivalent of Graham Crackers in South Africa. The sugar is a great addition because sometimes the base can be a bit bland and bitter.
Ingredients for this recipe:
Cream Cheese: I love using Lancewood’s cream cheese, I find the texture to be superb. As long as the cream cheese is smooth and full fat, the recipe will be creamy and light.
Eggs: The eggs create a light and rich texture to the cheesecake. I added some egg yolks as well to make it even more rich, as well as to help bind the ingredients together.
Sour Cream: Many cheesecake recipes may call for yoghurt or buttermilk but I decided to add sour cream to this recipe. The sour cream cuts the sweetness slightly, as well as adding a lovely thick consistency to the recipe.
This is the cheesecake filling before adding the melted chocolate 
Add in melted dark chocolate 
Mix together well 
Chocolate Cheesecake Cups
Triple Chocolate Cheesecake Cups
Course: DessertCuisine: AmericanDifficulty: Medium10-12
servings20
minutes30
minutes1
hour50
minutesThese decadent mini chocolate cheesecake cupcakes are super light and creamy. They have a light cocoa biscuits base, and they are topped with a delicious chocolate cheesecake top.
Ingredients
- Cheesecake Base
150g Digestive Biscuits
4 tbsp. melted butter
3 tbsp. granulated sugar
1 1/2 tbsp. dark cocoa powder
- Cheesecake Filling
400g full fat cream cheese
1/2 cup granulated sugar
1 1/2 tbsp. cocoa powder
1/3 cup sour cream
1 tsp. vanilla extract
2 eggs plus 2 egg yolks, room temperature
100g dark chocolate, melted
- Chocolate Whipped Cream
1 cup whipping cream, cold
1/2 tbsp. cocoa
2 tbsp. caster sugar
Directions
- Cheesecake Base
- Preheat your oven to 160C and line a muffin tray with cupcake holders.
- In a blender combine the biscuits, sugar and cocoa powder until you have a light crumb/sand-like texture.
- Then pour in your melted butter and blitz again.
- Scoop 1 tablespoon of the biscuit base into your muffin/cupcake liners. Use the base of a glass or back of a spoon to flatten it out.
- Let it bake for 5 minutes, them remove from the oven.
- Increase the oven temperature to 168C.
- Cheesecake Filling
- In a stand mixer, combine the cream cheese and sugar using a creaming tool. Make sure to scrape down the sides so everything is mixed well.
- Then add in the cocoa powder, sour cream and vanilla and mix again until combined.
- Slowly add in your eggs, one at a time. Scraping down the base and sides of the bowl.
- Finally pour in the dark chocolate (make sure it is not too hot) and drizzle it in slowly while the mixer is on a low speed.
- Pour the cheesecake filling into the cupcake liners and fill about 3/4 full, smooth the tops and bake for 15 minutes.
- After that, switch the oven off and allow them to stay in the oven for 3-5 minutes.
- Once they are one, remove from the oven, allow them to cool at room temperature, then place in the fridge for 1 hour or overnight.
- Chocolate Whipped Cream
- Whip the cream until it reaches medium-stiff peaks.
- Mix in the sifted cocoa powder and caster sugar and continue whisking until you reach stiff peaks.
- Pipe on top of the chocolate cheesecake cupcakes and enjoy!
Notes
- * You can leave the chocolate whipped cream if you wish, it just adds more decadence and style.
- If you like this recipe you can also try my classic cheesecake bars!
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A muffin tin! Do they come out of the wrapper easy?
Hi Jenn,
As long as they have been in the fridge and are fully chilled, they should come out fine.
I had absolutely no issues removing them.
Zorah