Mini Chocolate Cheesecakes with Sea Salt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Sinfully rich mini cheesecakes with a chocolate crust, topped with a sprinkle of flaky sea salt for a perfect balance of sweet and savory. This American-inspired recipe, ready in about 45 minutes, layers semisweet chocolate chips, unsalted butter, graham cracker crumbs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 12 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a small saucepan over low heat, melt 1 cup semisweet chocolate chips with 4 tbsp unsalted butter, stirring until smooth. Remove from heat and stir in 1 cup graham cracker crumbs until combined.
  2. Step 2: Press the chocolate crumb mixture evenly into the bottoms of 12 muffin cups lined with paper liners to form crusts.
  3. Step 3: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar until smooth and fluffy. Add 2 large eggs one at a time, mixing well after each addition.
  4. Step 4: Stir in 1/2 cup sour cream and 1 tsp vanilla extract until fully incorporated.
  5. Step 5: Pour the cheesecake batter evenly over the prepared crusts, filling each about 3/4 full.
  6. Step 6: Bake for 20-25 minutes, until the centers are just set but still slightly jiggly.
  7. Step 7: Remove from oven and let cool to room temperature, then refrigerate at least 3 hours.
  8. Step 8: Before serving, sprinkle each mini cheesecake with a pinch of 1/2 tsp flaky sea salt to enhance the chocolate flavor.

Frequently asked questions

How long does Mini Chocolate Cheesecakes with Sea Salt take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Mini Chocolate Cheesecakes with Sea Salt?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Mini Chocolate Cheesecakes with Sea Salt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mini Chocolate Cheesecakes with Sea Salt for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mini Chocolate Cheesecakes with Sea Salt?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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