5-Ingredient No-Bake Chocolate Cheesecake Cups

Delicious, creamy chocolate cheesecake made lighter than traditional cheesecake and requiring just five simple ingredients. These mini chocolate cheesecake cups are surprisingly easy to prepare and are so irresistible you may be tempted to have more than one—luckily their small size makes a second helping perfectly acceptable. They’re perfect for casual gatherings, potlucks, or a quick sweet fix at home.

Five-Ingredient Chocolate Cheesecake Cups

If you’re making these for friends or guests, consider doubling the batch — they disappear fast. The recipe below is a streamlined, lightly adapted version inspired by Phi’s cookbook “Fast & Easy Five Ingredient Recipes,” which focuses on straightforward, flavorful dishes that use only five ingredients. Phi’s approach keeps things simple without sacrificing taste, and these mini cheesecakes are a great example of that philosophy.

These cheesecake cups bake at a low temperature to minimize cracking and create a smooth, velvety texture. After baking they rest in the warm oven and then chill in the refrigerator, which helps them set to the perfect consistency. A few shavings of extra chocolate on top adds a finishing touch that makes them look as good as they taste.

Recipe Overview

These mini cheesecakes are made with semisweet baking chocolate, reduced-fat cream cheese, sugar, light sour cream, and a single egg. The method is straightforward: melt the chocolate, beat the dairy and sugar until smooth, fold in the egg and chocolate, spoon into liners, bake low and slow, then finish by chilling. Yield is 12 mini cupcakes, with each mini cupcake intended as a single serving.

Details

Prep: 15 mins | Cook: 1 hr 20 mins | Refrigerate: 2 hrs | Total: about 3 hrs 35 mins

Yield: 12 mini cupcakes | Serving Size: 1 mini cupcake

Ingredients

1 oz (1 square) semisweet baking chocolate, plus about 1/8 oz for shavings
4 oz reduced-fat cream cheese (Philly 1/3 less fat), softened to room temperature
1/4 cup sugar
1/4 cup light sour cream
1 large egg, room temperature

Instructions

Preheat the oven to 225°F (about 110°C). Line a mini muffin pan with mini paper liners or silicone cups.
Melt the 1 oz of semisweet chocolate in the microwave in 30-second intervals, stirring between each interval until smooth; total time about 1½ minutes depending on your microwave. Set aside to cool slightly.
In a medium bowl, use a hand mixer to beat the softened cream cheese and sugar until smooth and lump-free. Add the sour cream and mix until fully incorporated and silky.
Using a spoon, gently fold the egg into the cream cheese mixture (folding under rather than whisking vigorously helps maintain the texture). Fold in the melted chocolate until the batter is uniform and glossy.
Divide the batter, spooning about 2 tablespoons into each lined mini cup. Bake at 225°F for 50 minutes. When the cook time is complete, turn off the oven and leave the pan inside with the door closed for an additional 30 minutes to finish setting gently.
Remove the cheesecakes from the oven and allow them to cool to room temperature. Then refrigerate until completely chilled—at least 2 hours, or overnight for firmer texture and best flavor.
Before serving, shave the reserved chocolate and sprinkle the shavings over the tops for an attractive finish.

Tips and Notes

Low oven temperature and the warm resting period help minimize cracks and produce a smoother surface.
Because these are mini portions, they’re ideal for serving at gatherings; doubling the recipe is recommended when entertaining.
For the smoothest batter, be sure the cream cheese is fully softened to room temperature and beat well to remove lumps before adding other ingredients.
Variations: top with a fresh raspberry or a small dollop of whipped cream for a simple, elegant presentation.
Storage: store chilled in an airtight container in the refrigerator for a few days. Chill thoroughly before serving for the best texture.

Nutrition (approximate per mini cupcake)

About the Recipe

This recipe is lightly adapted from ideas found in Phi’s collection of five-ingredient recipes. The emphasis is on simplicity without compromising flavor: a few high-quality ingredients, a gentle baking process, and a simple garnish yield an elegant dessert. These mini cheesecakes are a quick way to enjoy a rich chocolate dessert without a lot of fuss or elaborate preparation.

Please enjoy making these mini chocolate cheesecakes and feel free to personalize them with your favorite garnish. They are a small but satisfying treat that showcase how a handful of ingredients and simple technique can produce a delicious, memorable dessert.