Simple Cheesecake Recipe

Simple Mini Cocoa Cheesecakes

These mini chocolate cheesecakes are just the right size for a sweet treat.

30 min. prep time
16 servings
121 Rating



16 (2 1/2-inch) foil baking cups
16 vanilla wafer cookies


1/2 cup sugar
1/3 cup unsweetened cocoa
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla


1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla


Chocolate curls, if desired
Cut-up fruit, if desired
Powdered sugar, if desired


Heat oven to 325°F. Line muffin pans with foil baking cups; place 1 cookie in each foil cup.

Combine 1/2 cup sugar, cocoa, cream cheese, eggs and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl occasionally, until smooth. Spoon over each cookie, filling cups 3/4 full. Bake 30 minutes.

Combine all topping ingredients in bowl; mix well. Spoon about 1 tablespoon topping onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool; remove from pan. Cover; refrigerate 1-2 hours or until firm. 

Garnish with chocolate curls, fruit and powdered sugar, if desired. Store refrigerated.

Nutrition Facts (1 serving)

Calories: 200

Fat: 14g

Cholesterol: 65mg

Sodium: 125mg

Carbohydrates: 15g

Dietary Fiber: 0g

Protein: 4g

Recipe #7178©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this recipe just as it was posted in the email newsletter I received and I added half a strawberry to the top for decoration.

I found that the sour cream topping did not "set" as quickly as I thought it would and thus I believe I may have over-baked them. I made them in two sizes: the 2-1/2" baking cup size as well as the tiny 1" baking cup size. Both turned out sort of dry probably due to the over-baking.

The taste, though, was not as good as I expected. I used Hershey's cocoa and it just didn't give any zing to the recipe. The cheesecake part was pretty bland.

I believe I have other cheesecake recipes that may be a little more complicated, but have better taste.

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