Ingredients
Method
- Preheat your oven to 350°F (175°C). This temperature ensures the crust bakes quickly and the cheesecake filling sets gently without cracking.
- Make the graham cracker crust by mixing graham cracker crumbs, sugars, and melted butter in a bowl until it resembles wet sand. Line a 12-cup muffin tin with paper liners (or use a silicone muffin tray). Add about 1–1.5 tbsp of crust to each cup and press down firmly with the back of a spoon. Bake for 5 minutes, then remove from oven to cool slightly while you prepare the filling.1 cup graham cracker crumbs, 1 tbsp white sugar, 3½ tbsp melted butter, 2 tbsp brown sugar
- Make the chocolate cheesecake filling using a handheld or stand mixer,. Beat the softened cream cheese until smooth. Add Greek yogurt and vanilla, and beat until fully incorporated. Add eggs one at a time, mixing after each. Then add sugar and cocoa powder. Mix until the batter is creamy and uniform—no lumps, no graininess.16 oz cream cheese, ⅓ cup Greek yogurt, 2 tsp vanilla extract, 2 large eggs, ½ cup white sugar, ⅓ cup unsweetened cocoa powder
- Spoon the filling evenly over the pre-baked crusts. Leave a small gap at the top of each cup.
- Bake for 18–20 minutes, or until the edges are set and the centers still have a slight jiggle. Avoid overbaking.
- Cool and chill the cheesecakes in the tin until room temperature. Then refrigerate for at least 3–4 hours, or overnight. They’ll firm up and become even more flavorful.
Nutrition
Calories: 256kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 75mgSodium: 205mgPotassium: 121mgFiber: 1gSugar: 15gVitamin A: 650IUCalcium: 58mgIron: 1mg
Notes
- Use full-fat cream cheese and Greek yogurt for best results: Low-fat options can lead to a thinner batter and less creamy texture.
- Don’t overmix once the eggs are added: Overmixing can incorporate too much air, leading to puffiness or cracks during baking.
- Cocoa powder tip: Use natural unsweetened cocoa powder for a classic chocolate flavor. Dutch-processed works too, but will result in a smoother, slightly less tangy flavor.
- No cupcake liners? Silicone muffin trays work great for these and make removal easier—no liners needed.
- Freezing tip: Freeze without toppings. Thaw overnight in the fridge, then garnish just before serving.
- Crust substitutions: You can swap graham cracker crumbs for Oreo crumbs, Biscoff cookies, or even chocolate wafer crumbs for extra depth.
- Nutrition: The information provided here is meant to be used as a rough guide, and nothing more. We are not licensed nutritionists.
