These beautiful chocolate cheesecake cupcakes are made with a crisp digestive biscuit base, a creamy baked chocolate cheesecake filling, and a dark chocolate ganache topping. Divine!
They're brilliant for sharing as they come in individual portions and can be eaten by hand. But the really good news is that they're super simple to make!
First, you'll mix crushed digestives with melted butter and press into a muffin tray lined with paper cases. 5 minutes in the oven is all the bases need to firm up beautifully.
For the chocolate cheesecake filling, you'll combine double cream, cream cheese, sugar, eggs, a dash of flour and, of course, plenty of melted chocolate. Then, you'll pile the creamy filling into the cupcake cases and it's into the oven for 20 minutes to bake to perfection.
Finally, you'll whisk melted dark chocolate together with double cream to produce a gorgeously luxurious dark chocolate ganache, perfect for swirling on top of your cheesecakes.
The final skill you'll need is patience as these incredible chocolate cheesecake cupcakes need to chill overnight. Read on for the full, easy recipe.
Ingredients
For the base
- 150 g (5.3 oz) digestive biscuits (graham crackers)
- 70 g (2.5 oz) unsalted butter
For the filling
- 400 g (14.1 oz) light cream cheese
- 100 g (3.5 oz) dark chocolate (bittersweet)
- 100 ml (3.4 floz) double cream (heavy cream)
- 4 tbsp white caster sugar (superfine sugar)
- 2 medium free-range eggs
- 20 g (0.7 oz) plain white flour (all purpose flour) 3 tbsp
For the ganache topping
- 200 g (7.1 oz) dark chocolate (bittersweet)
- 80 ml (2.7 floz) double cream (heavy cream)
Equipment
- 12-hole muffin tray
- Cupcake cases
Instructions
Make the bases
Preheat the oven to 180C (160C fan).
Crumble the digestive biscuits until sandy. This is quickest in a food processor, but you can also do it by popping them in a ziplock bag and bashing with a rolling pin.
Melt the butter and add to the bowl.
Mix well.
Line a 12-hole muffin tray with paper cupcake cases and share the biscuit mixture between them.
Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take the tray out of the oven and set it aside. This is an important step as it helps firm up the biscuit so that it doesn’t spread into the filling.
Make the filling
Melt the chocolate in a heatproof bowl in the microwave in 30-second blasts. Set aside so that it has time to cool.
Put the cream cheese, cream and sugar in a large bowl.
Whisk together.
Add the cooled melted chocolate.
Whisk until you have an even shade.
Add the eggs and flour.
Whisk together.
Spoon the mixture into the cases on top of the biscuit bases and gently level off.
Bake in the oven for 20 minutes until just firm, no wobble.
Take out the oven, and allow to cool in the tin at room temperature.
Make the ganache topping
Melt the dark chocolate in a heatproof bowl in the microwave in 30 second bursts.
Add the double cream.
Whisk until the whole mixture becomes glossy and smooth.
Spoon the ganache on top of the cheesecakes.
Use the back of a spoon to work the ganache to the edges of the cases, leaving a swirl pattern.
Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait). Enjoy!
Pointers, tricks and troubleshooting tips for the perfect chocolate cheesecake cupcakes
Is it easy to make chocolate cheesecake cupcakes?
Are they cupcakes, are they cheesecakes? They're cheesecakes in cupcake cases! In any case, it's a super simple recipe and sure to impress any chocoholics in the house.
Creating these individual cheesecakes makes portion sizes and serving so much easier. Once set, they are ready to serve - no need to try and slice equal size pieces and they can be held in your hands to eat, so they're perfect for a party.
Will I need any special equipment for this chocolate cheesecake cupcake recipe?
To make these chocolate cheesecake cupcakes I've used a food processor to blitz the biscuits for the base. If you don't have one, just put the biscuits in a zip lock bag and give them a bash with a rolling pin. It doesn't take long at all.
For the filling, I like to use a handheld electric whisk to whip all the ingredients together. You can use a freestanding mixer, if you like, although it's not a huge amount of whisking, so a manual whisk will work fine. The ganache comes together super quickly so a manual whisk or silicon spatula works fine for that too.
You will also need the usual baking equipment such as weighing scales, measuring spoons, and a 12 hole muffin tin. There is a full list of suggested equipment on the recipe card at the bottom of this page.
Where can I buy digestive biscuits?
In the UK digestive biscuits are one of the most popular biscuits for dunking in tea. They were first developed by two Scottish doctors in 1839. In the UK, your should be able to easily find them in all supermarkets with the other biscuits.
If you're in the USA, something similar would be graham crackers, which can easily be substituted in the recipe, otherwise using the same weight and method.
If you can't get hold of digestive biscuits or graham crackers, you can use pretty much any crisp cookie.
How can I tell if my eggs have gone off?
Gone-off eggs will have a rather unpleasant, sulphurous, rotten smell when cracked open and may be discoloured inside. If you're concerned that your eggs might be off, crack them into a small bowl to check them before adding to the recipe so that you don't risk spoiling the other ingredients.
In the UK, most eggs are produced under the food standard Red Lion code, which ensures safe and hygienic production methods. With Red Lion eggs, there is a very low to almost zero risk of salmonella being present on these eggs. In any case, the eggs are fully cooked in this recipe.
Eggs in the UK will carry a Best Before date. Unlike a Use By date, this means they may still be safe to eat after this date as long as they have been stored correctly and there are no signs of spoilage. If your eggs have a Use By date on them this should never be exceeded.
Due to production methods in the UK eggs don't need to be stored in the fridge when at the supermarket, because the shelves are kept at a constant temperature below 20C. However, at home it's likely that your kitchen is warmer, or at least gets warmer whilst your cooking dinner, so it's best to keep your eggs in the fridge.
When you cook with eggs, leave the box in the refrigerator and just get out the number of eggs you need for a recipe. This ensures the temperature for the rest of the box remains constant.
Are chocolate cheesecake cupcakes suitable for vegetarians?
Yes, these chocolate cheesecake cupcakes are vegetarian as they don't contain any meat, poultry or fish products.
Are chocolate cheesecake cupcakes suitable for vegans?
As this recipe contains dairy butter, cream, cream cheese and eggs it is not suitable for vegans.
I think it would be tricky to make a vegan baked cheesecake and but you could try making a no bake version. Bear in mind I haven't tested this, so you may need to experiment and tweak as you go!
Digestive biscuits in the UK are often suitable for vegans but, of course, check the label. You can then use a vegan butter to melt into the biscuit. Aim for one with a high fat content similar to butter (around 80%) so that it doesn't make the base soggy.
I would then chill the bases rather than baking them and make a no-bake vegan cheesecake filling without flour, cream or eggs. You'll need a vegan cream cheese such as Violife. Mix it with the sugar, then whisk in the melted chocolate, ensuring it's a dairy free version, of course. If the filling doesn't seem thick or stiff, add more melted chocolate as this will set as it chills. Pile into cases, level off and chill until firm.
The ganache can be made with vegan dark chocolate vegan double cream - Elmlea Double Plant Cream Alternative should work well.
Hopefully that gives you some ideas to try out!
Can I make this recipe dairy-free?
I haven't tested this recipe using dairy free alternatives yet but you could certainly give it a go.
You need to use dairy free biscuits (digestives often are) and replace the butter in the base with a plant-based option. Try to find one with a fat content of about 80% as this is most similar to butter so will work in a similar way.
For the ganache, you'd need to use a dairy free chocolate and a dairy free double cream alternative - Elmlea Double Plant Cream is great.
For the cheesecake filling, you could use Emlea Double Cream alternative again and you'd also need a dairy free cream cheese. I tend to use Violife but I haven't tried it in this particularly recipe yet.
Let me know how you get on!
Is this chocolate cheesecake cupcake recipe gluten-free?
The bases for these chocolate cheesecakes are made with digestive biscuits which are not gluten-free. The filling also contains a little plain flour, so as it is this recipe is not suitable for someone who needs to avoid gluten in their diet.
That said, you could use gluten-free alternatives. For the base, simply use your favourite gluten-free biscuits.
I haven't tested replacing the wheat flour in the filling, but it should work. I always recommend using a good quality brand of gluten-free flour that will likely be a blend of things like rice or oat flour, mixed with a binding agent like xanthan gum to help with the texture.
Make sure to check the labels carefully on all the ingredients you use to ensure they are free from traces are gluten.
Is this chocolate cheesecake cupcake recipe keto-friendly?
As this recipe contains biscuits and sugar, these chocolate cheesecake cupcakes are too high in carbohydrates to be keto. You could try using some kind of keto biscuit as the base, a sugar-free sweetener in the filling and a keto chocolate for the ganache.
I'm not sure how that would turn out, depending on the brands used. Let me know if you try it!
Is this chocolate cheesecake cupcake recipe healthy?
These chocolate cheesecake cupcakes are high in fat, and quite high in sugar so should be enjoyed as an occasional treat as part of a balanced diet. The NHS advises eating no more than 30g of free sugars a day for adults, so one cupcake is about half this allowance.
Is this chocolate cheesecake cupcake recipe safe to eat while pregnant?
There's nothing in this recipe that would usually pose a risk to pregnant people. Make sure all the ingredients are in good condition and the cheesecake cupcakes are prepared safely and hygienically.
The information regarding egg safety during pregnancy can vary in different countries due to alternative production methods so please check information local to you.
The NHS has an excellent resource regarding foods to avoid in pregnancy.
If you have any questions or concerns, please speak to your doctor or a qualified health professional. A Mummy Too does not give medical advice.
What goes well with chocolate cheesecake cupcakes?
These little chocolate treats are amazing on their own but you can turn them into a rather fancy dessert by serving them with some fresh berries, such as strawberries or raspberries.
As you need to set them in the fridge, ideally overnight, I like to make these chocolate cheesecake cupcakes for the kids' parties as you can make them the day before, pop them in the fridge and just forget about them until you need them.
I haven’t got dark chocolate can I use milk or white chocolate?
For this recipe, I'm using dark chocolate because it's being mixed with cream and other ingredients. This, in a sense, dilutes the dark chocolate into something more like milk chocolate, so if you start with milk or white chocolate, you will end up with a less chocolatey taste for your final cheesecakes.
The recipe will of course work with milk or white chocolate, it will just have a different flavour so go ahead and use what works for you.
Can I add extra chocolate to this recipe?
I find these chocolate cheesecakes have enough chocolate, since it's mixed through the filling and the lovely thick ganache on top.
You can add more chocolate if you wish, but remember this will change the estimated nutritional values in each cupcake.
An easy way to use crumbled chocolate cookies for the base! You could also add more chocolate as decoration on the top of the ganache. Something like Maltesers could work well. Or you could add Mini Eggs at Easter.
How should I store these chocolate cheesecake cupcakes?
These chocolate cheesecake cupcakes will need to be kept in the fridge. Keep them in a sealed container in a single layer so that the ganache doesn't stick them all together.
How long do chocolate cheesecake cupcakes keep?
These chocolate cheesecake cupcakes are best enjoyed as soon as they've had time to set but leftovers will keep well in the fridge for 3 - 4 days.
Can I leave chocolate cheesecake cupcakes out on the counter?
No, for food safety reasons these chocolate cheesecake cupcakes cannot be left out on the counter.
You can of course get them out for serving and have them out for a party, but they shouldn't be out of the fridge for more than a total of 1 hour.
Can I make these chocolate cheesecake cupcakes ahead?
Yes! These chocolate cupcakes need time to set, ideally overnight in the fridge, so it's best to make ahead, then you can give them plenty of time to firm up before serving.
This is the perfect dessert to prepare the day before, chill and just forget about until you're ready to serve.
Can I keep chocolate cheesecake cupcakes in the refrigerator?
Yes, these cheesecake cupcakes need to be kept in the fridge as they contain a lot of dairy.
Can I freeze these chocolate cheesecake cupcakes?
Yes, these chocolate cheesecake cupcakes freeze nicely.
Once they're fully chilled and set, pop them in a container in a single layer, fit the lid and place in the freezer.
Alternatively, to save space, you can freeze them on a tray, then transfer them to a bag or stacked in a container once they're fully solid.
Once frozen, they'll keep for up about 2 months. Defrost them in a sealed container in the fridge overnight and eat within 24 hours. Don't refreeze once thawed.
Can I make this chocolate cheesecake cupcake recipe in a different quantity?
You can easily make more or fewer of these chocolate cheesecake cupcakes if you need to.
On the recipe card below you'll see the servings is set to make 12. When you click on this number a little slide bar will pop up that you can move up or down to get the number you want to make.
All the ingredients will update automatically with the correct quantities for you. If you only have one muffin tray and want to make more than 12, you will need to bake these in batches. Aim to have no more than two trays in the oven at a time to ensure they back evenly.
Can I make this chocolate cheesecake into mini cupcakes?
I haven't tried making these cupcakes in a mini muffin tray but in theory it should work perfectly to create little bite size cheesecakes.
As they are smaller than regular cupcakes, mini cheesecakes will likely cook more quickly so check them after 12 minutes, and every minute or two after that until they're just starting to dome slightly, then wobble the tray to check to see if they're set.
Can I make this chocolate cheesecake into one large cheesecake in a different tin?
I like to make this cheesecake recipe into individual cupcakes as it makes it so much easier to serve.
However, if you don't have a muffin tray or want to make a large cheesecake to slice then go ahead!
This recipe will fit nicely into a 20cm (8 inches) tin. Make sure to use one with a loose bottom and springform if you can so it's easier to get the cheesecake out once it's set.
I have a great baked chocolate cheesecake recipe here, which is designed to be baked in a single tin, so follow that one, if you like and then use this recipe to make the ganache.
Can I make this chocolate cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?
There's not a huge amount of whisking involved in this recipe. I tend to use an electric whisk but even a manual whisk will do the job pretty quickly.
Of course, if you prefer to use a stand mixer, you can. Fit it with a balloon whisk attachment to make the cheesecake filling, as well as the ganache. Make sure to scrape the sides of the bowl down with a spatula as you go. This helps to make sure everything is properly mixed and incorporated.
Can I make this chocolate cheesecake with a food processor?
There's not a huge amount of whisking involved in this recipe. I tend to use an electric whisk but even a manual whisk will do the job pretty quickly.
That said, you can make the filling in a food processor if you like as it doesn't really need air whipping into it so much as just combining.
You can also use your food processor to blitz the biscuits up into a crumb for the base as that's speedier than bashing them in a ziplock bag.
The ganache is best done by hand.
How can I make sure my chocolate cheesecake cupcakes are perfectly cooked and set?
These cheesecakes are done in the oven when the tops look set all the way across and ever so slightly domed but not cracked. There should be virtually no wobble to them if you shake the tray, which should take around 20 minutes.
Remember to part-bake the biscuit base for five minutes whilst you are making the filling. This helps to set the base, which makes it crisp and stops it going soggy when the filling is added.
Once the cheesecakes are cooked, allow them to cool in the tin before adding the ganache.
Divide the ganache between the cheesecakes and finish the tops with a swirl using the back of a teaspoon. Set in the fridge, overnight if you can wait that long, and they should look glossy and firm.
If you like, you can get them out 15 minutes before serving so that the ganache is a little softer to bite.
Why did my cheesecakes turn out dry and cracked?
Assuming the right amount of flour and other ingredients have been added to the cheesecake filling, these chocolate cheesecake cupcakes may turn dry or crack if they are left in the oven too long, or the oven was too hot. It's always a good idea to set a timer so you remember to check on the cheesecakes when they should be done.
You don't want the oven to be too hot for this recipe, so preheat to 180C (160C fan). If you're doing multiple bakes in the oven and another recipe needs the oven hotter, bake these cheesecakes first otherwise the oven will be too hot and the cheesecakes will rise too fast and crack.
Your cheesecakes may also crack if the ingredients you used were cold. Ideally, use room temp eggs, cream and cream cheese for your cheesecake filling as this will give best results. Simply take the ingredients out of the fridge 30 mins before baking.
Why did my cheesecake mixture split?
The filling mixture is most likely to split if the chocolate is added while it's still hot. This will split the cream and may even cook the egg a little if the chocolate is really hot. If your mixture has split, you might be able to save it by whisking more, as this may help bring everything back together.
Next time, melt the chocolate as the first thing you do so it can be cooling whilst you're getting on with other things. When melting the chocolate, do it in short bursts. As soon as about half the chocolate has melted you should be able to remove it from the microwave and just stir until the rest melts in the residual heat. If you have a probe thermometer, the chocolate needs to be below 30C/85F before adding to the filling mix.
Why did my ganache split?
If your ganache split, it may be that the chocolate was too hot and the cream too cold, causing a sort of shock.
Grab your whisk and vigorously beat the ganache. This will hopefully bring it back to a glossy consistency. If that doesn't work, try whisking in another teaspoon or two of cream and keep whisking. If it's only a little split, it won't affect the taste, it just won't look so pretty.
Why did the biscuit mix with the filling rather than staying as separate layers?
The key to creating a perfect base layer is to bake and set the biscuit in the oven for 5 minutes, then cool before adding the cheesecake filling. This creates a more solid base that will stay crisp and won't break up and mix into the filling.
How can I add/change the flavours in this dish?
The easiest way to change the flavours of this cheesecake would be to add a few drops of flavour extract to the cheesecake filling. Orange or mint are always winners with chocolate. You could even add a little instant coffee powder, if you like.
If you're a white chocolate fan, you could use white chocolate in the ganache although it will probably give a looser topping as it has a higher fat content.
Even something as simple as serving with fresh fruit and berries will add a whole new dimension to these delicious little cheesecakes.
What is the origin of baked cheesecake?
A type of cheesecake was first mentioned in a Greek text dating from the 5th century BCE, so cheesecake has been around for a long while!
It's unclear when the distinction between baked and non-baked cheesecake came about as there are so many regional variations, but that just means all the more types of cheesecake for us to make and enjoy!
Print this recipe for chocolate cheesecake cupcakes
Chocolate Cheesecake Cupcakes
Ingredients
For the base
- 150 g (5.3 oz) digestive biscuits (graham crackers)
- 70 g (2.5 oz) unsalted butter
For the filling
- 400 g (14.1 oz) light cream cheese
- 100 g (3.5 oz) dark chocolate (bittersweet)
- 100 ml (3.4 floz) double cream (heavy cream)
- 4 tbsp white caster sugar (superfine sugar)
- 2 medium free-range eggs
- 20 g (0.7 oz) plain white flour (all purpose flour) 3 tbsp
For the ganache topping
- 200 g (7.1 oz) dark chocolate (bittersweet)
- 80 ml (2.7 floz) double cream (heavy cream)
Equipment
- 12-hole muffin tray
- Cupcake cases
Instructions
Make the bases
- Preheat the oven to 180C (160C fan).
- Crumble the digestive biscuits until sandy. This is quickest in a food processor, but you can also do it by popping them in a ziplock bag and bashing with a rolling pin.
- Melt the butter and stir it into the biscuit crumbs.
- Line a 12-hole muffin tray with paper cupcake cases and share the biscuit mixture between them. Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take the tray out of the oven and set it aside. This is an important step as it helps firm up the biscuit so that it doesn’t spread into the filling.
Make the filling
- Melt the chocolate in a heatproof bowl in the microwave in 30-second blasts. Set aside so that it has time to cool.
- Put the cream cheese, cream and sugar in a large bowl and whisk together.
- Add the cooled melted chocolate and whisk until you have an even shade.
- Whisk in the eggs and flour.
- Spoon the mixture into the cases on top of the biscuit bases and gently level off.
- Bake in the oven for 20 minutes until just firm, no wobble.
- Take out the oven, and allow to cool in the tin at room temperature.
Make the ganache topping
- Melt the dark chocolate in a heatproof bowl in the microwave in 30 second bursts.
- Add the double cream and whisk until the whole mixture becomes glossy and smooth.
- Spoon the ganache on top of the cheesecakes. Use the back of a spoon to work the ganache to the edges of the cases, leaving a swirl pattern.
- Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait). Enjoy!
Video
Notes
Nutrition
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Teresa says
I apologize in advance for this question but I live in the United States and our ovens are not set for Celsius. What would the temperature be in Fahrenheit?
Emily Leary says
Hi! This will convert for you: https://www.google.com/search?q=Convert+Celsius+to+Fahrenheit
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these look amazing :)