Mini Chocolate Cheesecakes – Low-Sugar & Crustless

Chocolate Cheesecake Cups

These mini chocolate cheesecakes are dense and rich in flavor, and any chocolate lovers will be in love <3 Make sure to use dark chocolate with high cacao content or sugar-free chocolate to keep the cheesecakes low-sugar and low-carb.

Decorated them as Mickey and Minnie with stencils ( I used unsweetened cocoa powder, powdered erythritol & royal icing transfer bows)

When you are having cravings for rich chocolate desserts while you are on a low-sugar / keto diet, these mini chocolate cheesecakes are it! They are rich in flavor and so satisfying to snack on.

This recipe is super easy to follow, and the mini cheesecakes can be made ahead of time as they refrigerate/freeze perfectly. You can make them in a regular springform pan if you like but making them in a muffin tin helps portion control:)

Choosing The Right Chocolate

Depending on which chocolate you use to make these mini chocolate cheesecakes, the sugar content will vary. The higher the cacao content in chocolates tends to be the lesser sugar. But I understand not everyone is a fan of dark chocolate. If you prefer sweeter chocolate, try sugar-free milk chocolates for this recipe. I tried them myself, and they tasted as good as any normal milk chocolates:)

Nutrition Label

Here is the nutrition label for one mini chocolate cheesecake when it’s baked with sugar-free chocolates:

If calories are also the concern, you can swap full-fat cream cheese to 1/3-less-fat cream cheese, then the calorie will go down to 188kcal per serving size.

Baking Tips for These Mini Chocolate cheesecakes

Make sure the cream cheese is at room temperature

Using the cold cream cheese right out of the refrigerator may cause the batter to be lumpy. Leave it out on a counter overnight or microwave it for 20 seconds at 50% power.

Smooth cream cheese

Bake the chocolate cheesecakes in a water bath

The water bath helps the cheesecakes to bake slowly and evenly without browning the top.

Do NOT open the oven door in the first 30 minutes of baking

The temperature changes cause cracking (I used to make this mistake all the time because I was too impatient 🙁

Cool the cheesecakes to room temperature inside the oven

The sudden temperature change causes cheesecakes to crack. Once it’s baked, leave the oven door cracked open until the cheesecakes cool to room temperature. Then cool them even more in the refrigerator.

If you like these mini chocolate cheesecakes, you may also like:

Mini Chocolate Cheesecakes – Low-Sugar & Crustless

These mini chocolate cheesecakes are dense and rich in flavor, and any chocolate lovers will be in love <3 Make sure to use dark chocolate with high cacao content or sugar-free chocolate to keep the cheesecakes low-sugar and low-carb.

This recipe was adapted from @ayumi_cook_ 's recipe.

Course Dessert

Cuisine Other

Keyword Cheesecake

Prep Time 15

Cook Time 45

Resting Time 7

Total Time 8

Servings 6 mini chocolate cheesecakes

Equipment

A muffin tin
Cupcake liners
Hand mixer/stand mixer
A deep and large baking container for a water bath (e.g., a deep turkey roaster pan)
Piping Bags

Ingredients

Chocolate Cheesecakes

1/2 cup sugar-free chocolate or dark chocolate with a high cacao content 70g
1/2 cup heavy whipping cream
3/4 cup cream cheese softened
1 1/2 tablespoon erythritol
1 teaspoon vanilla extract
1 1/2 tablespoon unsweetened cocoa powder

Decorating

1-2 tablespoon unsweetened cocoa powder optional

Instructions

Preheat the oven to 320F (160C) and place cupcake liners (about 6) in a muffin tin.
In a small bowl, place dark chocolate and heavy whipping cream. Put saran wrap over the bowl and microwave it in 10 seconds increments and mix. Repeat until the chocolate and the whipping cream are fully combined then set it aside.
In a large bowl, mix softened cream cheese, erythritol, and egg yolk until combined.
Add melted chocolate mixture into the cream cheese mixture and mix well.
Sift cocoa powder into the mixture and mix until everything is completely combined.
Pour the chocolate cream cheese mixture evenly into cupcake liners.
Bake in a water bath for 40 – 50 minutes or until the tops look firm. Once baked, leave the mini cheesecakes inside the oven with the oven door slightly open and let it cool to room temperature (about an hour).
Rest the cheesecakes in a refrigerator for at least 6 hours or overnight.
Dust the cheesecakes with unsweetened cocoa powder before serving (optional) and enjoy!