Delicious and creamy chocolate cheesecake made lighter than traditional cheesecake with just FIVE ingredients, so easy! These are SO good you won’t be able to have just one… but since they are mini, two are totally acceptable!
Five-Ingredient Chocolate Cheesecake Cups
If you are making these for friends, I highly recommend doubling the recipe because these will be a huge hit. Other cheesecake recipes I love are Flourless No Bake Cheesecake Brownies, Strawberry Swirl Cheesecake, and Chocolate Raspberry Cheesecake.
I’m so excited to share this recipe with you all! These are ever so slightly adapted from my friend Phi’s cookbook Fast & Easy Five Ingredient Recipes. I got an advance copy of her brilliant book loaded with recipes from breakfast to dessert using only 5 ingredients! If you are making these for friends, I highly recommend doubling the recipe because these will be a huge hit.
Phi also has a food blog called Sweet Phi where she shares Five Ingredient Fridays, the inspiration for her new cookbook which is available for pre-order!
Phi notes in her recipe, her bake time is longer than traditional recipes as she cooks these at a low temp to prevent them from cracking – worked like a charm!
Madison patiently waited for me to photograph these before having one herself. 🙂
Five-Ingredient Chocolate Cheesecake Cups
Ingredients
- 1 oz 1 square semisweet baking chocolate, plus 1/8 oz shavings (Bakers)
- 4 oz Philly 1/3 less fat cream cheese, softened room temperature
- 1/4 cup sugar
- 1/4 cup light sour cream
- 1 large egg, room temperature
Instructions
- Preheat oen to 225F. Line a mini muffin pan with mini cups or mini muffin liners.
- Melt 1 oz chocolate in the microwave in 30 seconds increments, stirring in between until chocolate has melted, about 1 1/2 minutes total.
- In a bowl, using a hand mixer, beat the cream cheese and sugar, then add the sour cream and beat until smooth.
- With a spoon, fold in egg (always folding under) and the melted chocolate and stir until smooth.
- Spoon 2 tbsp in each cup. Bake 50 minutes, then turn the oven off and let the cheesecakes sit in the oven 30 minutes longer. Remove from oven and let cool completely before serving (2 hours or overnight in the fridge).
- Shave the remaining chocolate and sprinkle over the top before serving.
