Mini Black Bottom Cheesecakes: A Bite-Sized Chocolate & Cream Delight

Decadent, creamy, and irresistibly rich, Mini Black Bottom Cheesecakes are the perfect blend of chocolate and cheesecake in a single bite. These petite treats feature a luscious cheesecake layer atop a fudgy chocolate base, creating a delightful contrast of flavors and textures. The name “black bottom” comes from the dark, chocolatey base, which provides a rich and slightly dense foundation for the smooth and tangy cheesecake topping.

Whether you’re making these for a party, holiday gathering, or just to satisfy a sweet craving, they’re sure to be a hit. Their bite-sized convenience makes them easy to serve, and they don’t require slicing like a full-sized cheesecake. Plus, they offer the perfect portion-controlled indulgence!

Let’s dive into how to make these delightful mini cheesecakes from scratch.

Ingredients

Here’s everything you’ll need to create these irresistible mini cheesecakes:

For the Chocolate Base:

Ingredient	Quantity
Semi-sweet chocolate chips	¾ cup (about 4.5 oz)
Unsalted butter	¼ cup (melted)
Granulated sugar	¼ cup
All-purpose flour	⅓ cup
Cocoa powder	1 tablespoon
Baking powder	½ teaspoon
Salt	¼ teaspoon
Egg	1 large
Vanilla extract	1 teaspoon

For the Cheesecake Topping:

Ingredient	Quantity
Cream cheese (softened)	8 oz (1 block)
Granulated sugar	⅓ cup
Egg	1 large
Vanilla extract	1 teaspoon

Equipment Needed

• Muffin tin – To create perfectly portioned mini cheesecakes.
• Cupcake liners – Prevents sticking and makes removal easy.
• Mixing bowls – Separate bowls for the chocolate and cheesecake mixtures.
• Whisk & spatula – For mixing and folding ingredients smoothly.
• Hand mixer or stand mixer – Helps achieve a creamy cheesecake texture.
• Measuring cups & spoons – Ensures precise measurements.

Step-by-Step Instructions

Step 1: Prepare the Chocolate Base

1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each until smooth.
3. Stir in the sugar, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually mix into the wet ingredients until fully incorporated.
5. Spoon about 1 tablespoon of chocolate batter into each cupcake liner, spreading evenly to create a base.

Step 2: Make the Cheesecake Layer

1. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the egg and vanilla extract, mixing until fully incorporated. Avoid over-mixing to prevent excess air bubbles.
3. Spoon about 1 tablespoon of the cheesecake mixture over the chocolate base in each liner. Gently smooth the tops.

Step 3: Bake the Mini Cheesecakes

1. Bake for 18-22 minutes, or until the cheesecake is set and no longer jiggly in the center.
2. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
3. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cheesecake to firm up.

Tips and Variations

• Add a swirl – Before baking, use a toothpick to gently swirl some of the chocolate batter into the cheesecake layer for a marbled effect.
• Use different chocolates – Try dark chocolate for a more intense cocoa flavor or milk chocolate for a sweeter profile.
• Make it gluten-free – Swap the all-purpose flour for a gluten-free 1:1 baking blend.
• Enhance with toppings – Add chocolate shavings, whipped cream, or a drizzle of caramel or ganache for extra indulgence.
• Flavor variations – Stir in espresso powder into the chocolate batter for a mocha twist, or add a hint of lemon zest to the cheesecake for a bright flavor contrast.

Serving Suggestions

These Mini Black Bottom Cheesecakes are perfect as they are, but you can take them to the next level with these serving ideas:

• Garnish with berries – A fresh raspberry or strawberry on top adds color and a slight tartness to balance the richness.
• Drizzle with chocolate – Melted semi-sweet or white chocolate drizzled over the top makes them even more decadent.
• Dust with powdered sugar – A light sprinkle right before serving enhances presentation.
• Whipped cream topping – A small dollop of freshly whipped cream adds an airy contrast.

Pairings

Pairing desserts with the right beverage enhances the experience. Here are some great options:

• Coffee or Espresso – The bitterness of coffee balances the richness of the cheesecake and chocolate layers.
• Red Wine (Merlot or Cabernet Sauvignon) – A bold, fruity wine pairs beautifully with the chocolate base.
• Hot Chocolate – If you’re a chocolate lover, pair it with a creamy hot cocoa for ultimate indulgence.
• Sweet Dessert Wine – A chilled Moscato or Port complements the sweetness of the cheesecake.

Storage and Reheating

• Refrigeration: Store the mini cheesecakes in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap each cheesecake in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: These are best enjoyed cold, but if you prefer a slightly warm center, let them sit at room temperature for 10 minutes before eating.

Nutritional Information (Per Cheesecake)

Nutrient	Amount
Calories	~180
Carbohydrates	18g
Protein	3g
Fat	11g
Sugar	12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Mini Black Bottom Cheesecakes are a show-stopping dessert that combines two of the best flavors—chocolate and cheesecake—into a delightful handheld treat. Whether you’re making them for a special occasion or just a weeknight treat, they’re easy to prepare and guaranteed to please. Try them out and share your experience!

Let me know how yours turn out in the comments below! Don’t forget to snap a picture and tag your creations on social media!