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Ultimate Chocolate Cheesecake. Intensely chocolatey, velvety smooth chocolate cheese that's a chocoholic dream! Fool proof easy recipe that's ready in 18 mins only! www.twopurplefigs.com

Ultimate Chocolate Cheesecake

This ultimate chocolate cheesecake recipe is a chocolate lover's dream. It has a rich chocolatey taste and a luscious creamy texture. Made with low-fat cream cheese and light sour cream, it has fewer calories than regular cheesecake but tastes just as decadent as you'd expect of a chocolate dessert.

Course Dessert
Cuisine American
Keyword chocolate cheesecake with chocolate sauce, light chocolate cheesecake, mini cheesecake with chocolate
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 255 kcal
Author Mahy


  • 12 chocolate cookies (like oreo, or you favourite cut up with a cookie cutter to that size)
  • 1 block low fat cream cheese 16 oz, room temperature
  • 2/3 cup sugar
  • 2 egg
  • 1/2 cup low fat sour cream
  • 8 ounces semi sweet chocolate (dark or milk) chocolate chips, melted in a bowl in the microwave for 45 seconds
  • 2 tablespoons cocoa powder (for a darker chocolate taste—optional, but recommended)
  • pinch of salt
  • 1 teaspoon vanilla extract


  • Homemade Caramel Sauce or

Milk Chocolate Ganache:

  • 2 tablespoons of low fat milk
  • 1/2 cup of dark chocolate chips


  1. Preheat the oven to 350 degrees F.
  2. Line a standard size muffin pan with paper cups.
  3. Place one cookie at the bottom of each paper cup and press it well so it becomes a crust.
  4. In a large bowl, Add the cream cheese, melted chocolate and sugar and mix with a hand-held mixer or a whisk for 2 minutes until the mixture is creamy and smooth.

  5. Add in the sour cream, pinch of salt, vanilla and mix again. Then add in the eggs and mix well. Do not over mix after adding the eggs to avoid air bubbles.
  6. Pour the chocolate mixture on top of the chocolate cookie crust, dividing it evenly over the 10 cookies.
  7. Bake for 15-18 minutes until the cheesecakes are no longer wiggly and slightly puffed.

  8. Turn off the oven, open the door and leave the cheesecakes inside for about 30 minutes. Remove them to cool on the counter and then remove each cheesecake with the paper liner and place on a plate to cool in the fridge.
  9. Chill the cheesecakes for at least 1 hour to completely form up before removing the paper liners gently.
  10. Serve the cheesecakes, cold drizzled with caramel or chocolate sauce or both!

Chocolate Ganache:

  1. Place the milk in a microwave safe bowl and microwave for 1 minute until extremely hot. Add in the chocolate chips and use a whisk to fully melt the chocolate into the milk forming a sauce. Cool the sauce for 10 minutes and it will thicken as it cools.

Recipe Notes

  • Take your chocolate cheesecake to the next level by flavoring it with orange zest, mint extract, almond extract, cinnamon and whatever you like your chocolate with.
  • Add a tablespoon of espresso to your cheesecake mixture to elevate the chocolate flavor.
  • As tempting as they smell, let these mini cheesecakes cool completely and give them a good rest in the fridge before eating them! They taste so much better that way!
Nutrition Facts
Ultimate Chocolate Cheesecake
Amount Per Serving (1 cheesecake (no topping))
Calories 255 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 38mg13%
Sodium 183mg8%
Potassium 201mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 22g24%
Protein 4g8%
Vitamin A 155IU3%
Calcium 48mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.