Chocolate Cheesecake Mini Recipe for Two

Chocolate cheesecake mini recipe made in a small 4" cheesecake pan to serve two. This rich, chocolatey cheesecake in a chocolate peanut crust is topped with chocolate covered peanuts, and is such a hit for date night!

The day I added mini cheesecake pans to my life was the day everything became a little more delicious.

I found these mini cheesecake pans at a hobby store, but here's a link to similar ones so you can make this anytime!

Mini cheesecake pans:

This recipe makes a mini chocolate cheesecake in a chocolate peanut crust, and you can't miss the chocolate covered peanuts on top!

After you locate your mini cheesecake pans, please note that we'll only be using 1 pan for this recipe! All I make is small batch desserts that serve two people, and one chocolate cheesecake mini is perfect for two. As a result, you'll end up with 4 small slices of cheesecake using the 4" pan.

How to make chocolate cheesecake mini:

Very lightly grease all edges of the pan, and note that this might require you to remove the bottom of the pan to sufficiently grease all surfaces! Many cheesecake recipes skip this step, but I don't want to risk not being able to get the cake out of the pan!

First, we make our chocolate peanut crust. Today, we're using plain chocolate wafers, which I happen to love and use in a lot of summer no bake desserts. Here's an Amazon link to them, just in case you have trouble finding them. If you have any leftovers, make my easy homemade Oreos!

To drive home the peanut flavor in this tin roof cheesecake, we'll add 2 tablespoons of them to the chocolate wafers when blending. Then, a small amount of sugar and butter brings everything together into a crust that lines the bottom and sides of the pan.

Above all, I want to emphasize how important the pinch of salt is in the crust. Since most of the time, when we're eating peanuts, they've been sprinkled with salt, this mimics the salty flavor. Likewise, if you've ever had a dessert with a fair amount of salt in it, you know how great salt and sweet go together.

Chocolate Cheesecake Mini

A chocolate cheesecake mini in a chocoalte peanut crust, topped with chocolate-covered peanuts.

Ingredients

For the crust:

1 ¾ oz. chocolate wafers (~7 cookies)
2 tablespoons halved roasted unsalted peanuts
½ teaspoon sugar
pinch of salt
1 ½ tablespoons unsalted butter, melted

For the cheesecake:

5 oz. cream cheese, softened
1 oz. bittersweet chocolate, melted
2 teaspoons cocoa powder
3 tablespoons sugar
1 large egg
¼ teaspoon vanilla

For the chocolate covered peanuts:

2 oz. bittersweet chocolate
1 tablespoon butter
1 tablespoon honey (or corn syrup)
pinch of salt
¼ cup halved roasted unsalted peanuts

Instructions

Preheat the oven to 350° and grease a small 4” spring form pan.
In a food processor, make the crust by grinding together the chocolate wafers, peanuts, sugar, salt and melted butter. Pour the mixture into the spring form pan, and pack it down and up the sides of the pan. Pack very well using a shot glass or small glass.
Bake the crust on a baking sheet for 8 or 9 minutes. When done, remove from oven and turn the oven down to 300°.
Meanwhile, beat together all cheesecake ingredients. Beat until very well combined, but don’t over do it—you’ll put too much air in the batter and cause cracks in your final product.
Pour the mixture into the crust and bake for 36-38 minutes, until the center is slightly jiggly but not wet when you touch it.
Leave the cheesecake in the oven, but turn the oven off and prop the door open with a wooden spoon. Let sit for 30 minutes.
After 30 minutes, move the cheesecake to a wire rack to cool another 30 minutes.
Finally, run a knife around the edge of the pan, and then cover with plastic wrap before moving it to the refrigerator. All of these steps ensure that your cheesecake will not crack or deflate.
Let the cheesecake chill for a minimum of 4 hours.
Meanwhile, make the chocolate covered peanuts: have ready a sheet pan lined with wax paper or a silicone mat.
Combine all ingredients except peanuts in a double boiler and melt over low heat (you can also use your microwave on 20-second pulses). Once chocolate is melted and shiny, stir in the peanuts. Immediately pour this mixture onto the awaiting sheet pan and let cool until set in the fridge (~10 minutes).
When ready to serve the cheesecake, unmold it carefully from the spring form pan, move it to a plate and decorate with large chunks of the chocolate covered peanuts.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Chocolate Cheesecake Mini Recipe for Two - Dessert for Two (2024)

FAQs

How do you know when mini cheesecake is done? ›

The mini cheesecakes are done when the sides are set, but the middle is still a bit jiggly. You could also check the internal temperature of the cheesecake to check for doneness (150°F). Another option to check for doneness would be to take a wooden spoon and tap the outside of the muffin tin.

Discover More Details ›

How to bake 2 cheesecakes at once? ›

Q: Can you double a cheesecake recipe and cook them in 2 pans at the same time? A: Yes, you can bake two cakes at the same time BUT only with fan assist so the heat can circulate around them. If you are using a conventional oven with a fan, bake them on two racks; one on the middle rack, the other on the bottom rack.

Tell Me More ›

Can I freeze cheesecake? ›

Yes, cheesecake can also be frozen, which means you can impress your guests but in a low-stress way. It also means that cheesecake leftovers can be frozen, so all that work you did doesn't go to waste. Read on for everything you need to know about freezing cheesecake.

Learn More ›

Why do my mini cheesecakes fall in the middle? ›

Your oven temperature was too low. Cake requires precise temperatures to cook properly to allow the batter to rise slowly, then set fairly quickly once it reaches maximum volume. If the temperature is too low, the batter rises, but won't set so the structure of the batter collapses before it does set.

Keep Reading ›

Why is my mini cheesecake sunk in the middle? ›

Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it's underbaked, the middle may collapse. Cooling gradually can help prevent sinking.

Can I bake two desserts at the same time? ›

Yes, when baking two cakes at once, you may need to increase the baking time slightly. However, the increase in time might not be significant; usually, it's just a few minutes more than the recommended time for baking a single cake. Keep an eye on both cakes and check for doneness using a toothpick or cake tester.

Find Out More ›

How to bake two things at once in oven? ›

USE AN AVERAGE TEMPERATURE

You can bake several dishes at once by setting your oven to the average temperature called for across recipes. If, for instance, one dish requires a temperature of 350℉ and another needs to bake at 400℉, set the temperature to 375℉ and keep a close eye on food as it cooks.

Discover More Details ›

Can I eat 2 week old cheesecake? ›

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Should cheesecake be a little jiggly? ›

Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle. Take a wooden spoon and give the cake pan a gentle tap on the side. The cake should jiggle just a little in the center if it's done.

Discover More ›

Is it better to overcook or undercook cheesecake? ›

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Chocolate Cheesecake Mini Recipe for Two - Dessert for Two (2024)