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Delicious Mini Marble Cheesecakes food shot

Mini Marble Cheesecakes

These Mini Marble Cheesecakes are utterly irresistible! Perfectly portioned, they combine rich cheesecake with delightful swirls of chocolate and vanilla.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup chocolate graham crackers (regular may be substituted, about 7-8 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
  • 8 ounces cream cheese (softened)
  • 1 cup sour cream (room temperature)
  • 1 large egg (room temperature)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ounce semi-sweet baking chocolate
  • Chocolate or marshmallow whipped cream for topping
  • Cool Whip for topping

Equipment

  • Mini muffin tin
  • Parchment paper
  • Mixing bowls
  • Whisk or electric mixer
  • Microwave-safe bowl

Method
 

Instructions:
  1. Step 1: Preheat Your Oven - Begin by preheating your oven to 325°F (160°C). This ensures your cheesecakes bake evenly.
  2. Step 2: Prepare the Crust - In a food processor, pulse the chocolate graham crackers until finely crushed. Transfer the crumbs to a mixing bowl and stir in the granulated sugar and melted butter until combined.
  3. Step 3: Line the Muffin Tin - Line a mini muffin tin with parchment paper liners. Press about one tablespoon of the graham cracker mixture into the bottom of each liner, creating a solid base for your cheesecakes.
  4. Step 4: Make the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, egg, granulated sugar, and vanilla extract, then mix until well combined and creamy.
  5. Step 5: Melt the Chocolate - In a microwave-safe bowl, melt the semi-sweet baking chocolate in 20-second intervals, stirring in between until smooth.
  6. Step 6: Swirl in the Chocolate - Scoop about half of the cheesecake filling into another bowl. Stir in the melted chocolate until combined. You should have both a vanilla and a chocolate cheesecake mixture.
  7. Step 7: Assemble the Mini Cheesecakes - Using a spoon or piping bag, alternate scoops of the vanilla and chocolate cheesecake mixtures into the prepared crusts. Use a toothpick to gently swirl the two mixtures together for that marble effect.
  8. Step 8: Bake and Cool - Bake the cheesecakes for about 18-20 minutes, or until set but still slightly jiggles in the center. Allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  9. Step 9: Chill - For the best texture, refrigerate the cheesecakes for at least 2 hours (or overnight) before serving.
  10. Step 10: Serve with Toppings - Top each mini cheesecake with a dollop of chocolate or marshmallow whipped cream, and enjoy your delightful creations!

Notes

  • These cheesecakes can be made ahead and stored in an airtight container in the fridge for up to 5 days.
  • For freezing, wrap each cheesecake individually in plastic wrap and store in a freezer-safe container for about 2 months.
  • Ensure all ingredients are at room temperature for the best blending and texture.