Chocolate Cheesecake Mini Recipe for Two

Chocolate cheesecake mini recipe made in a small 4" cheesecake pan to serve two. This rich, chocolatey cheesecake in a chocolate peanut crust is topped with chocolate covered peanuts, and is such a hit for date night!

The day I added mini cheesecake pans to my life was the day everything became a little more delicious.

I found these mini cheesecake pans at a hobby store, but here's a link to similar ones so you can make this anytime!

Mini cheesecake pans:

This recipe makes a mini chocolate cheesecake in a chocolate peanut crust, and you can't miss the chocolate covered peanuts on top!

After you locate your mini cheesecake pans, please note that we'll only be using 1 pan for this recipe! All I make is small batch desserts that serve two people, and one chocolate cheesecake mini is perfect for two. As a result, you'll end up with 4 small slices of cheesecake using the 4" pan.

How to make chocolate cheesecake mini:

Very lightly grease all edges of the pan, and note that this might require you to remove the bottom of the pan to sufficiently grease all surfaces! Many cheesecake recipes skip this step, but I don't want to risk not being able to get the cake out of the pan!

First, we make our chocolate peanut crust. Today, we're using plain chocolate wafers, which I happen to love and use in a lot of summer no bake desserts. Here's an Amazon link to them, just in case you have trouble finding them. If you have any leftovers, make my easy homemade Oreos!

To drive home the peanut flavor in this tin roof cheesecake, we'll add 2 tablespoons of them to the chocolate wafers when blending. Then, a small amount of sugar and butter brings everything together into a crust that lines the bottom and sides of the pan.

Above all, I want to emphasize how important the pinch of salt is in the crust. Since most of the time, when we're eating peanuts, they've been sprinkled with salt, this mimics the salty flavor. Likewise, if you've ever had a dessert with a fair amount of salt in it, you know how great salt and sweet go together.

Chocolate Cheesecake Mini

A chocolate cheesecake mini in a chocoalte peanut crust, topped with chocolate-covered peanuts.

Ingredients

For the crust:

1 ¾ oz. chocolate wafers (~7 cookies)
2 tablespoons halved roasted unsalted peanuts
½ teaspoon sugar
pinch of salt
1 ½ tablespoons unsalted butter, melted

For the cheesecake:

5 oz. cream cheese, softened
1 oz. bittersweet chocolate, melted
2 teaspoons cocoa powder
3 tablespoons sugar
1 large egg
¼ teaspoon vanilla

For the chocolate covered peanuts:

2 oz. bittersweet chocolate
1 tablespoon butter
1 tablespoon honey (or corn syrup)
pinch of salt
¼ cup halved roasted unsalted peanuts

Instructions

Preheat the oven to 350° and grease a small 4” spring form pan.
In a food processor, make the crust by grinding together the chocolate wafers, peanuts, sugar, salt and melted butter. Pour the mixture into the spring form pan, and pack it down and up the sides of the pan. Pack very well using a shot glass or small glass.
Bake the crust on a baking sheet for 8 or 9 minutes. When done, remove from oven and turn the oven down to 300°.
Meanwhile, beat together all cheesecake ingredients. Beat until very well combined, but don’t over do it—you’ll put too much air in the batter and cause cracks in your final product.
Pour the mixture into the crust and bake for 36-38 minutes, until the center is slightly jiggly but not wet when you touch it.
Leave the cheesecake in the oven, but turn the oven off and prop the door open with a wooden spoon. Let sit for 30 minutes.
After 30 minutes, move the cheesecake to a wire rack to cool another 30 minutes.
Finally, run a knife around the edge of the pan, and then cover with plastic wrap before moving it to the refrigerator. All of these steps ensure that your cheesecake will not crack or deflate.
Let the cheesecake chill for a minimum of 4 hours.
Meanwhile, make the chocolate covered peanuts: have ready a sheet pan lined with wax paper or a silicone mat.
Combine all ingredients except peanuts in a double boiler and melt over low heat (you can also use your microwave on 20-second pulses). Once chocolate is melted and shiny, stir in the peanuts. Immediately pour this mixture onto the awaiting sheet pan and let cool until set in the fridge (~10 minutes).
When ready to serve the cheesecake, unmold it carefully from the spring form pan, move it to a plate and decorate with large chunks of the chocolate covered peanuts.

Did you make this recipe?

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Chocolate Cheesecake Mini Recipe for Two - Dessert for Two (2024)

FAQs

Does Costco sell mini cheesecakes? ›

Gizella Pastry Mini Cheesecake Treats, 1.36 kg | Costco.

Why are my mini cheesecakes falling in? ›

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake.

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How do you know when mini cheesecake is done? ›

The mini cheesecakes are done when the sides are set, but the middle is still a bit jiggly. You could also check the internal temperature of the cheesecake to check for doneness (150°F). Another option to check for doneness would be to take a wooden spoon and tap the outside of the muffin tin.

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What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

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Does Trader Joes have mini cheesecakes? ›

E and I are reviewing Trader Joe's Mini Cheesecake Cones. You'll find them in the freezer section. They come four to a box and are described as "almond florentine cones filled with a creamy cheesecake filling."

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How much are juniors mini cheesecakes at Costco? ›

😋 Delicious Mini Junior's Cheesecakes at Costco! This includes 24 mini cheesecakes in original, chocolate swirl, and strawberry swirl flavors! Perfect for hosting guests or as a treat for yourself! ($19.99) #juniorscheesecake #cheesecake #costco.

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What not to do when making cheesecake? ›

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

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How long can mini cheesecakes sit out? ›

How to Store Mini Cheesecakes. Store the mini cheesecakes in an airtight container in the fridge for up to four days. Never let them sit at room temperature for more than two hours at a time.

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How do you get mini cheesecake out of a muffin tin? ›

Assuming there's a crust of some sort, take a thin, flexible blade (small offset spatula would be great) and run it around the edges of each mini cheesecake, making sure to get down to the bottom. Remember that muffin cups are almost always NOT straight sided so move the blade with the pan, not just straight down.

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Is it better to overcook or undercook cheesecake? ›

Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature.

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Should I cover no-bake cheesecake in the fridge? ›

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

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Is sour cream or heavy cream better for cheesecake? ›

Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor. With our ingredients settled, we focused in on how to keep the cheesecake from baking up grainy and cracked.

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What happens if you add too much lemon juice to cheesecake? ›

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

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What happens if you put too much sour cream in cheesecake? ›

Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

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Is Costco selling cheesecake? ›

Costco recently added a cherry-topped cheesecake to its bakery, a whopping 6 pounds of tastiness. Priced at $22.99, this cheesecake has a graham cracker crust and cheesecake filling and is decorated with a buttercream border.

Chocolate Cheesecake Mini Recipe for Two - Dessert for Two (2024)