
<p>Cheesecakes are so easy to make and adding different flavors just makes them better. These mini chocolate cheesecakes are so fun to make but they&#8217;re more fun to eat. </p>



<p>This recipe was originally designed for Keto but you can substitute Swerve sweetener to any sweetener you like, use the same measurement as swerve is 1:1 as regular granulated sugar.</p>



<p>I like to serve these cheesecakes chilled with whipped cream and a few slices of strawberries or blueberries if I have them handy, otherwise just whipped cream makes them taste delicious.</p>



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<p><strong>Kitchen Tools:</strong></p>



<p>Electric Mixer<br>Measuring cups<br>Measuring spoons<br>Mixing bowl<br>Cupcake pan<br>Cookie or ice cream scoop</p>


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				<h2 class="recipe-card-title">Mini Chocolate Cheesecakes</h2><span class="recipe-card-author">Recipe by Carol</span><span class="recipe-card-course">Course: <mark>Desserts, Low Carb Desserts</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">12</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">15</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">23</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-6038220765d99" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 (8)ounce packages Philadelphia cream cheese room temperature</span></p></li><li id="wpzoom-rcb-ingredient-item-6038220765d9a" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup Swerve or Monkfruit granulated sugar or low carb sweetener you prefer</span></p></li><li id="wpzoom-rcb-ingredient-item-6038220765d9b" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 large eggs room temperature</span></p></li><li id="wpzoom-rcb-ingredient-item-6038220765d9c" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">6 Tbsp pressed cocoa powder</span></p></li><li id="wpzoom-rcb-ingredient-item-1614291857335423" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp of vanilla extract</span></p></li><li id="wpzoom-rcb-ingredient-item-1614291858350428" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 tsp of salt</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-6038220765d9d" class="direction-step">Preheat oven to 350F</li><li id="wpzoom-rcb-direction-step-1614291934771629" class="direction-step">Line 12 cupcake tins with parchment paper muffin liners and set aside</li><li id="wpzoom-rcb-direction-step-6038220765d9e" class="direction-step">Beat cream cheese with a mixer until smooth</li><li id="wpzoom-rcb-direction-step-6038220765d9f" class="direction-step">Add the rest of the ingredients to cream cheese and mix on medium/high until completely combined and the mixture is smooth</li><li id="wpzoom-rcb-direction-step-6038220765da0" class="direction-step">Pour equal amounts batter in each muffin liner</li><li id="wpzoom-rcb-direction-step-1614292013525886" class="direction-step">Bake for 20 &#8211; 23 minutes. Do not over bake</li><li id="wpzoom-rcb-direction-step-1614292041934943" class="direction-step">Allow cheesecakes to cool off in the cupcake pan for about 10 minutes then place them on wire rack until fully cooled off</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>Keep your Cheesecakes in the refrigerator in an air tight container with the liners on. The Cheesecakes will be good for to two weeks in the fridge.</li></ul>
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<p>I prefer my Cheesecakes straight out of the refrigerator and topped with whipped cream, if you like your Cheesecake room temperature just place them on your countertop for a few minutes.<br>You can freeze the Cheesecakes and they will be good for up to 3 months. When ready to eat place them in the refrigerator side overnight.</p>



<p><strong>Enjoy!</strong><br>XOXO Carol</p>

Mini Chocolate Cheesecakes
