Simple Mini Cocoa Cheesecakes
30 min
02 hrs 10 min



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

2 large Land O Lakes® Eggs

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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    Combine all topping ingredients in bowl; mix well. Spoon about1 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.

  4. STEP 4

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


14Fat (mg)
65Cholesterol (mg)
125Sodium (mg)
15Carbohydrates (g)
0Dietary Fiber
4Protein (g)


Explore reviews from
our online community

  February 16, 2009

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.

— says Bonnie
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