Mini Chocolate Cheesecakes

I admit, this is the first recipe I have put up in response to a request!  I think I had mentioned previously that I bought Marian Keyes’ amazing baking book specifically due to the massive selection of cheesecakes.  And as intimidated I had been by cheesecakes, this mini cheesecake cupcakes could really not easier to make!  I made them for the office when I was working with AVA, an amazing organisation.  An organisation which loves cake.

Chocolate Cheesecake Cupcakes (adapted by Marian Keyes’ Saved by Cake).


100g chocolate (I usually use milk, but feel free to vary it depending on your chocolate taste!)

250g mascarpone cheese

200g cream cheese

100g granulated sugar

2 eggs (not pictured)

1 tsp vanilla extract

100g chocolate chips

I know, incredibly simple once you can get your hands on the cheese.  I always start by pulling the cheeses out of the fridge a couple hours before I intend on making it, just to let them soften up a bit.  I then add them into my large mixing bowl.

Along with the eggs, vanilla extract and granulated sugar (I find it easier to mix the cheese once the eggs are included.)  I’d also note that as much as I prefer the original hand-mixing method with a wooden spoon, I would definitely recommend using a hand mixer with this one, as the cheese can be quite resistant.

In a separate bowl, melt down the 100g of chocolate.  I tend to do this in a microwaveable bowl.  If you pop it in for a minute or so and then stir when you remove it, most of the small chunks should melt.  Then add to the mixing bowl and mix it thoroughly.

Once that’s done, add in the chocolate chips.  Again, mix thoroughly.  Now, you’re going to want to fill a roasting pan with water.  I tend to find a roasting pan which will comfortably fit the muffin tin, stick the muffin tin in and fill the roasting pan until water surrounds the muffin tins to about 3/4 of the height.  So the muffin tin should still be sitting on the bottom of the roasting pan (rather than floating) and the water should not travel the whole height of the muffin tin.

Stick the roasting pan into the oven for the water to heat up and fill the muffin tin with mini cheesecakes.  It’s important to note that these cupcakes will NOT rise, so fill them a bit higher than you normally would with cupcakes.  Once they’re ready, place them into the roasting pan in the oven for about 40 minutes.

Leave the cupcakes in the tin for about an hour to settle, then pop them in the fridge overnight.  I’ve never got them to totally set and they still seem to maintain a little bit of damp due to the cheesecake filling, but they’re absolutely delicious!


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