Chocolate Mini Cheesecakes

Chocolate mini cheesecakes are individual desserts on a shortbread cookie base with a chocolate cottage cheese filling made with melted dark chocolate, coffee, and cocoa. They bake for 35 minutes at 150 °C and chill in the fridge for 2 hours. I recommend these to all chocolate lovers. Enjoy!

Chocolate Mini Cheesecakes

Individual cheesecakes on a shortbread base with a chocolate cottage cheese filling made with coffee and cocoa.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Chilling 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Servings: 6 pieces

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the shortbread base

• 60 g shortbread cookies
• 30 g butter melted

For the chocolate cottage cheese filling

• 200 g full-fat homemade cottage cheese
• 70 g sugar
• 1 egg
• 40 ml instant coffee cooled
• 90 g dark chocolate melted and cooled
• 1 tbsp cocoa powder
• vanillin a pinch
• salt a pinch

Method

 

1. Crush the shortbread cookies into crumbs, add the melted butter, and mix.
2. Divide the crumbs among 6 muffin cups, press down with a shot glass, and put the base in the fridge.
3. In a bowl, combine the cottage cheese, egg, sugar, vanillin, and salt, and blend until smooth.
4. Add the cooled coffee, melted cooled chocolate, and cocoa, blend again, and divide the mixture among 6 muffin cups.
5. Bake in a preheated 150 °C oven for 35 minutes.
6. Remove the cheesecakes, let them cool, and chill in the fridge for 2 hours.
   

Tips

• You can use dark or milk chocolate - just be sure to melt it and let it cool before adding.
• The coffee should also be cooled, otherwise the cottage cheese mixture will curdle.
• The 2-hour fridge time is essential - only then will the cheesecakes slice neatly.