Mini Marbled Cheesecakes

Indulge in creamy, bite-sized decadence with these Mini Marbled Cheesecakes, a dessert that’s as visually stunning as it is delicious. Featuring a buttery graham cracker crust and a lusciously smooth cream cheese filling, these cheesecakes are elevated with a swirl of rich, melted semi-sweet chocolate that creates their signature marbled look. Perfectly portioned in a muffin tin, they’re easy to make and ideal for entertaining, offering a show-stopping treat for parties, holidays, or any occasion. Ready in under an hour of active prep and baking time, these mini desserts are a delightful combination of simplicity and sophistication. Chill them to perfection and serve them straight from the fridge for a cool, refreshing finish to your meal. Keywords: Mini Marbled Cheesecakes, individual cheesecakes, chocolate swirl, graham cracker crust, easy dessert recipe.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Graham cracker crumbs
• 4 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 16 ounces Cream cheese, softened
• 0.6667 cup Granulated sugar (for filling)
• 1 teaspoon Vanilla extract
• 2 Large eggs
• 0.25 cup Sour cream
• 4 ounces Semi-sweet chocolate, melted

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a standard muffin tin with 12 paper liners.

Step 2

In a small mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly moistened.

Step 3

Spoon about 1 tablespoon of the crust mixture into each muffin liner and press it down firmly using the back of a spoon or a small glass. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and 2/3 cup granulated sugar until creamy and smooth, about 2-3 minutes.

Step 5

Add the vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 6

Mix in the sour cream until the batter is smooth and well combined.

Step 7

Divide the batter evenly among the muffin liners, filling them about 3/4 full.

Step 8

Drizzle about 1 teaspoon of melted chocolate onto the top of each cheesecake. Use a toothpick or skewer to gently swirl the chocolate into the cheesecake batter, creating a marbled effect.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the centers are set and only slightly jiggly.

Step 10

Remove the cheesecakes from the oven and let them cool in the pan for 30 minutes. Then transfer them to the refrigerator to chill for at least 2 hours or until fully set.

Step 11

Serve the mini marbled cheesecakes chilled and enjoy!

Nutrition Facts

Serving size	1064 grams (1064.0g)

Amount per serving	% Daily Value*
Calories	3953

Total Fat 272.40g	349%
Saturated Fat 158.80g	794%
Polyunsaturated Fat NaNg
Cholesterol 1027mg	342%
Sodium 2388mg	104%
Total Carbohydrate 351.90g	128%
Dietary Fiber 10.90g	39%
Total Sugars 265.20g
Protein 57.00g	114%

Vitamin D 80IU	400%
Calcium 706mg	54%
Iron 11mg	60%
Potassium 1193mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 5.6%

Carbs: 34.4%