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.
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.
![Chocolate + Cream]()
- In a large bowl, mix softened cream cheese, erythritol, and egg yolk until combined.
![Cream Cheese + Egg+ Erythritol]()
- 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.
![Chocolate Cheesecake Mix]()
- 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!
