Warm Chocolate Cheesecakes
Rich, luscious individual Warm Chocolate Cheesecakes are a terrific party or special occasion dessert, but easy enough for a weeknight! Who doesn’t love their own personal dessert? These mini cheesecakes are incredibly delicious, and you won’t have to share!
This Chocolate Cheesecake Recipe passed all the picky palate taste tests! Serve right out of the oven for a magnificent indulgence!
Why You Must Make
- Everyone loves having their own personal dessert!
- These chocolate cheesecakes are rich and creamy.
- This recipe comes from Sara Mouton, former editor of Gourmet magazine.
- Unlike typical cheesecake recipes, these minis are eaten warm!! SO darn good!
I cannot bake anything chocolate without a curious family member popping into the kitchen to peer into the oven….along with a slew of questions. Is that for us? Does it have nuts? When will it be ready? The irresistible scent of brownies or chocolate chip cookies works its way into every nook and cranny of our house.
You can imagine the reaction when these cheesecakes started puffing up and sending out their heavenly fragrance. So quick, so decadent, from start to finish, the aroma of chocolate decadence was present in less than an hour. Plus, the fact that a Warm Chocolate Cheesecake could practically be eaten fresh out of the oven, made them even MORE popular with my crew.
Ingredient Notes
- Kitchen Staples – Sugar, Flour
- Semi-sweet Chocolate (affiliate link) – I use a Ghirardelli bar, chopped
- Cream Cheese (affiliate link) – I use the Philadelphia brand as the quality is superior to generic brands; have it at room temperature for easier incorporation and a smoother texture.
- Real Vanilla Extract (affiliate link) – I use the Nielsen-Massey brand. Do not use artificially flavored vanilla.
- Egg – I always use large eggs unless otherwise noted. Have it at room temperature for easier blending. You can put your egg in a bowl of very warm (not boiling) water if you forget to bring it out of the refrigerator ahead of time. It should be ready to go in 5-10 minutes.
Expert Tips
- PRO-Tip: Make sure to set your egg and cream cheese on the counter for at least an hour before you start mixing. Having them both at room temperature helps to make a super creamy cheesecake.
- Use good quality chocolate and vanilla extract. Those are the two main flavors in these chocolate cheesecakes so using generic chocolate chips or artificial vanilla will not produce the tastiest results.
- PRO-Tip: I like using a semi-sweet Ghirardelli chocolate bar. This chocolate is easy to find in the supermarket. And I always have Nielsen-Massey Vanilla Extract in my pantry.
- Grease four ½-cup capacity ramekins with butter.
- PRO-Tip: Gently melt the chopped chocolate in a microwave-safe bowl. I start and stop at 30-second increments, stirring each time until melted and smooth. If you don’t have a microwave, you can melt the chocolate by placing the bowl into a similarly sized saucepan partially filled with simmering water, stirring occasionally until melted.
- Mix in the cream cheese and vanilla with a rubber spatula until well combined.
- Whisk together the dry ingredients, then add to the chocolate. After that’s well mixed, mix in the egg.
- Divide the batter between the prepared baking dishes and bake until the centers are set.
- Serve warm with ice cream, whipped cream, berries, or just plain!
Frequently Asked Questions
These cheesecakes have about 475 calories each without whipped cream or ice cream toppings. This is certainly less than a big slice of cheesecake with a crust, but wouldn’t be considered a healthy or low-cal dessert.
Making these individual cheesecakes is very easy. You do not even need a mixer! The dry ingredients are mixed into the chocolate cream cheese mixture. An egg is added, then they’re scraped into ramekins and baked. That’s it!
The cheesecakes that aren’t eaten fresh out of the oven should be cooled, and then stored in the refrigerator, covered with plastic wrap. They taste best if brought out of the refrigerator to warm up a bit, about an hour before serving.
You May Also Like:
- Caramel Topped Mini Cheesecakes
- Individual Chocolate Souffles
- Mini Berry Crisps
- Chocolate Mini Cheesecakes
- More of the Best Dessert Recipes
- More Homemade Chocolate Recipes
Warm Chocolate Cheesecake
Rich individual chocolate cheesecakes that can be eaten warm out of the oven!
Ingredients
- 4 ounces semi-sweet chocolate, chopped
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla
- ¼ cup plus 2 tablespoons sugar
- 2 teaspoons flour
- 1 large egg, at room temperature
- Berries, whipped cream or ice cream, optional for serving
Instructions
- Preheat the oven to 350°. Butter four ½-cup ramekins and place them on a baking sheet.
- Coarsely chop the chocolate and gently melt in a microwave-safe bowl, stopping and stirring at 30-second increments until smooth.
- Combine the chocolate with the cream cheese and vanilla and mix with a rubber spatula till well combined.
- Stir together the sugar and flour, and mix into the chocolate mixture until well combined.
- Add the egg and mix until incorporated.
- Divide the batter evenly between the ramekins.
- Bake for 20 to 25 minutes, until the centers are set.
- Cool slightly before serving.
- May top with a dollop of whipped cream or vanilla ice cream and berries if desired.
Notes
You can make the batter a day ahead, fill the ramekins, cover and refrigerate. The next day, let them rest at room temperature for an hour before baking to take the chill off. Then bake as directed.
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Nutrition Information:
Yield:
4Serving Size:
1 ramekinAmount Per Serving: Calories: 473Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 226mgCarbohydrates: 41gFiber: 3gSugar: 33gProtein: 8g
99 Comments on “Warm Chocolate Cheesecakes”
Oh my, Lizzy…chocolate and cream cheese, a match made in ‘heaven’! Especially eating it warm…warms your tummy, your heart and soul (now that’s corny) but true!
Sara Moulton is such a sweet, laid back type of chef…I remember her shows so well, she had so much patience answers phone calls of people asking so many culinary questions. I miss Gourmet magazie as well, and do remember when she was the executive chef there; what a tremendous accomplishment in her career! xoxo
I need at least two with lots of fresh berries!
What an incredible dish, Liz! So beautifully presented, and a lovely story of how you were inspired by Sara. Oh, and my favorite everyday meal would have to involve chicken… and usually some type of salad and roasted veggies!
I need a spoon please 🙂 anything with cream cheese blended with chocolate, Yum I’am a fan, great recipe Liz !
Looks good and bonus with the easy cleanup!
I love that they are individual, so very cool. Great for a brunch or dinner party.
Chocolate AND Cheesecake? you’re killing me! Love the individual servings, but I would probably end up eating two of them in one sitting.
My goodness! This would be so comforting and good to eat – now I want some chocolate! 🙂
my fav would be a nice simple plate of veggies grown from my garden(:
These mini chocolate cheesecakes look incredible Liz! I love that it can be made without a mixer too, perfect for a quick but heavenly dessert:) I can’t wait to try making these, pinned!
My favorite everyday meal is a kefir smoothie.
Chicken and rice is an easy and healthy favorite
Looks so so so delicious! You had me at chocolate!
One of my favorite everyday dinner meals is spaghetti and meatballs!
My mouth is watering! Your presentation is beautiful – as always!
I can certainly relate to kids in the kitchen. I wish they’d all come in at once so I only had to spell out what I was doing once instead of dribbling in all through the cooking process one at a time, all asking the same questions. I feel I should write it on a notice board. Warm chocolate cheesecakes sound very good xx
I love this recipe and perfect to make while vacationing in the mountains. Hopefully it won’t be to tricky with the altitude.
I’d love to enter that giveaway but will be out of town. Thanks for offering it though.
Dear Lizzy,
I remember those shows. I liked them. They weren’t gimmicky like so many of the shows that are on now.
Well, the chocolate cheesecake sounds wonderful. I am sure everyone in the family enjoyed this dessert.
Blessings dearest. Catherine xo
I could eat several ramekins of that cheesecake and ask for more. It looks very fabulicious! I like Sarah Molton too.
Funny, I used to LOVE to watch Sara too and learned so much. I love her easy going, every day attitude. Will enjoy checking out her new book, especially after being teased by your fabulous looking recipe!
This is so fabulous! I’d lick that bowl clean, for sure.