Mini Chocolate Basque Cheesecakes
Rich, decadent mini chocolate Basque cheesecakes with a signature caramelized top. Easy to make and full of flavor, these individual desserts are perfect for any occasion.
Ingredients
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with parchment paper liners.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Crack in one egg at a time, mixing well after each addition.
- Pour in heavy cream and vanilla extract. Mix until just combined.
- Sprinkle in cocoa powder and salt. Gently fold into the batter until well combined.
- Spoon or pour batter evenly into each parchment-lined muffin cup, filling almost to the top.
- Bake for 20-25 minutes, until tops are dark brown and centers are slightly jiggly.
- Cool completely in the muffin tin at room temperature.
- Lift cheesecakes out using parchment liners and refrigerate to chill for at least 4 hours or overnight.