Warm Chocolate Cheesecakes
Rich, luscious individual Warm Chocolate Cheesecakes are a terrific party or special occasion desserts, 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. And the fact that a Warm Chocolate Cheesecake could practically be eaten fresh out of the oven, made them even MORE popular with my crew.
Expert Tips
- PRO-Tip: Make sure to set your egg and cream cheese on the counter 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.
- I like using (affiliate links) a semi-sweet Ghirardelli chocolate bar. This chocolate is easy to find in the supermarket. And I always have Neilsen-Massey Vanilla Extract in my pantry.
- Grease four 1/2-cup capacity ramekins with butter.
- 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 lower-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!
These cheesecakes should be stored in the refrigerator, covered with plastic wrap. They taste best if brought out of the refrigerator to warm up a bit for 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
- 1/4 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
95 Comments on “Warm Chocolate Cheesecakes”
Instead of making these in ramekins, can I just make it in a baking dish? Will that affect the cooking time or anything?
Yes, I’m sure it can be done, but it will need to be baked longer…and you might want to bake it in a water bath so that it cooks at an even temperature. Set your baking dish into a larger pan and fill the larger pan with boiling water about half way up the sides of your dish. Hope it works for you!!!
Perfect! This dessert would make my family happy.
You are after my heart with this warm chocolate beauty!! 🙂 I would love one… or maybe even two of these. 🙂
Favorite family meal: spaghetti and meatballs. Thank goodness my kitchen elves love to roll meatballs!
OMG I am literally drooling over this
I used to make something similar to this for our Friday night dinner. It was a recipe from I think Family Circle. Haven’t done that is soo long. Next time I will try this!
I love a good cheesecake and chocolate is always a winner! It would be perfect with a scoop of ice cream and some berries!
Lizzy,
I love cheesecake but I’ve never had it warm. Your pictures make all your recipes look so delicious.
Hope you had a great 4th of July.
Annamaria
I wish you were coming to the conference! Would love to meet you and I would request some cookies 🙂 These cheesecakes sound divine!
Unusual – I was interested to note warm actually meant room temp. Enjoyed your post. 🙂
I love the idea of a warm cheesecake! I’m always stealing a piping hot slice when it comes out of the oven anyway, so why not serve it that way? Lovely, Liz!
I miss my leisurely summer days when I could watch FoodTV for hours upon end. 🙁
My everday-dinner-go to-meal has to be tacos.
I used to love that show. And, you had me at cheesecake. But you can always have me at cheesecake. 🙂
Oh Liz, I love the sound and the look of this warm chocolate cheesecake…and so simple to make. Perfect paired with fresh raspberries.
Have a great week ahead 😀
I’m a huge fan of Sara Moulton and used to watch Cooking Live also. I learned to spatchcock a chicken and roast it in less than an hour from that show, a recipe that’s been a lifesaver over the years.
The cheesecakes look beautiful and sound delicious.
Just love warm desserts.. Its doesn’t matter if its warm out, we still love them.. These almost looks like little chocolate soufflés!!
Right now my go-to quick summer dinner is Greek salad with Israeli couscous.
Wow, these sure looks delicious! With my chocolate and cheese loving kids, these would be gone in a jiffy!
Liz, I can imagine with all the delicious treats you make (like these) that you are like the Pied Piper of the kitchen. I know I wouldn’t be able to stay away either – lol!
Liz, this looks amazing! And all in one bowl? Even more amazing. Also – this is silly, but I noticed that three-bowl dish you have in the background, full of berries. It made me remember that I totally HAVE that dish, and it’s sat unused and unloved in the basement for years. I need to get it out for a food photography prop!