4 Inch Chocolate Cheesecake
Looking to bake cheesecake for two? This 4 Inch Chocolate Cheesecake recipe makes two mini chocolate cheesecakes in springform pans. Garnish with chocolate ganache and cherry pie filling.
Last week I brought you my recipe for plain 4 Inch Cheesecake. It’s only fitting I bring you their cousin next with my 4 Inch Chocolate Cheesecake recipe.
They’re two mini cheesecakes in springform pans with an Oreo cookie crust, chocolate glaze, and a heaping amount of cherry pie filling.
Of course you can choose any topping you’d like, such as strawberry sauce or whipped cream. I still had leftover pie filling from last week, so that’s what I used.
These mini chocolate cheesecakes are a rich chocolate dessert for two and perfect for chocolate lovers. I would pick chocolate over vanilla any day.
What pan do I need for a 4 inch cheesecake?
You will need a 4 inch springform pan for mini chocolate cheesecakes. It’s important to use a springform pan because you cannot invert a delicate cheesecake like you would with a cake.
Most of the time you can buy a set of three 4 inch springform pans. My recipe makes 2 mini cheesecakes, so having a set comes in handy.
Don’t have a 4 inch pan? You can bake cheesecake for two in ramekins, mini chocolate cheesecakes in a muffin pan, or small batch cheesecake bars in a loaf pan.
How many does a 4 inch cheesecake feed?
4 inch cheesecakes are quite tiny, so you can get about 1-2 servings out of each, depending on how much you want to eat.
Personally I say it’s 1 serving, but American portions are much larger than what they should be, so the official answer is probably 2 servings.
How to make a 4 inch chocolate cheesecake from scratch?
Cheesecake is made up of a few easy ingredients:
- Oreo cookie crumbs: Oreo cookie crust is the most traditional for chocolate cheesecake. Leave the filling inside when crushing into crumbs as it’ll help bind with the butter.
- Butter: Needed to bind the crust
- Cream cheese: It’s not cheesecake without cream cheese! Make sure you’re using full-fat cream cheese. The low fat and fat free versions have more water in them and may be too watery after baking.
- Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese
- Eggs: As with all baking recipes, use large eggs.
- Melted chocolate: Use baking chocolate (not chocolate chips) for your melting chocolate. Semisweet chocolate is the most popular, but if you love dark, you can also use bittersweet chocolate.
- Vanilla: Adds flavor to the batter
First mix together the crumbs and butter then pat it into the bottom and up the sides of your springform pan to form a crust.
Next beat together the cream cheese and sugar until super smooth, scraping down the bowl as needed.
Then beat in the egg, being careful not to overbeat the batter.
Finally, add the melted chocolate and vanilla for flavor.
Transfer the batter to your crust and bake at 350F degrees for 25-28 minutes or until the internal temperature reaches 150F degrees.
Do I need a water bath for cheesecake?
No, you do not need a water bath for 4 inch chocolate cheesecakes because they are small enough for the middle and top to bake evenly.
Water baths are used to help the middle cook at the same time as the top. This ensures the top doesn’t burn before the middle is cooked.
How to know when cheesecake is done baking
One of the challenges about baking cheesecake is knowing when it’s done.
Cheesecake will wiggle in the middle even after it’s done because it’s technically a custard. You overbaked it if it doesn’t wiggle.
The edges should be firm and brown. Only the direct middle will still slightly jiggle.
The best way to ensure cheesecake is done in the middle is with a digital thermometer. The internal temperature of a cheesecake should be 150F degrees.
Of course this’ll leave a hole in your cheesecake, but you can easily cover that up with your garnish.
It’s better to have a hole than be underbaked.
How do you make a cheesecake for one?
One of the challenges about small batch baking is how to halve an egg.
Although my recipe makes two 4 inch cheesecakes, you can still cut it in half to bake a cheesecake for one. Use 1 egg yolk for half an egg.
How long is cheesecake good for?
Cheesecake can last up to 5-7 days in the refrigerator. Hopefully with mini cheesecakes, they’ll be gone before then.
Is it ok to leave cheesecake out overnight?
No, cheesecake is perishable and must be refrigerated overnight. You can leave it out for a few hours while it cools down, but then you need to refrigerate it.
How do you decorate a mini chocolate cheesecake?
Chocolate cheesecake is delicious on its own, but I like to make it even better with a garnish.
I went with an easy chocolate ganache, which is a chocolate glaze made from heavy cream and chocolate. It has a silky smooth texture with a soft bite to it.
Learn how to make ganache complete with step by step photos.
You can also decorate cheesecake with cherry pie filling, homemade strawberry sauce, or chocolate whipped cream.
Not sure what to do with leftover cherry pie filling? I have a list of 10+ Cherry Pie Filling Desserts you can make.
Why did my cheesecake crack?
Nothing is more frustrating than spending all that time making a cheesecake just to have it crack!
Here are several reasons why your cheesecake may have cracked:
- Overbeating the batter: We all love a smooth cheesecake but overbeating the batter incorporates too much air, which causes the cheesecake to puff higher than it should. As it cools, it continues to sink then crack.Solution: Only beat the batter for as long as it takes to mix everything together. You can try to beat some of the lumps out, but if it’s too lumpy, no amount of beating will fix that.
- Overbaking the cheesecake: I get it. You want to make sure your cheesecake is baked in the middle. However, overbaking will result in a dry top, which then results in cracks.Solution: Use a digital thermometer to determine the internal temperature reaches 150F.
- Cheesecake stuck to the pan: Sometimes the edge of the cheesecake will stick to the pan. Cheesecake naturally deflates when it cools. If it’s stuck to the pan, it’ll continue to deflate while the edges stay in place, resulting in tears and cracks.Solution: Immediately run a knife around the edge to make sure it’s not sticking to the pan.
- Opening the oven door too much: It’s ok to open the oven door when checking for doneness, but you don’t want to do it too early or too many times. Every time you open the door, heat escapes and lowers the oven temperature. Too much drastic change in temperature can cause cracking.Solution: Only open the oven door towards the end of baking when you’re checking for doneness.
Why is my cheesecake lumpy?
If your cheesecake batter is lumpy, chances are your cream cheese and eggs are too cold.
Make sure they sit out at room temperature until no longer cold to the touch. I let my ingredients sit out about 2 hours or so, but it’ll depend on how cold your kitchen is (think summer vs. winter).
If your cream cheese is still too cold, microwave (without the foil wrappers!) in 5-10 second increments until no longer cold to the touch. Be careful you don’t accidentally melt it!
To warm up eggs, place them in a warm bowl of water and let sit for about 15 minutes or until no longer cold to the touch.
If your batter is still lumpy, sometimes it’s the brand of cream cheese. Some brands have more stabilizers than others. The less stabilizers present, the smoother your cream cheese will be.
What to do if my cheesecake batter is lumpy
Unfortunately no amount of beating will smooth out the lumps. And the lumps certainly won’t melt while baking.
Sometimes you can use a blender to smooth out the lumps. This method may incorporate too much air, which could cause the cheesecake to crack. However, you can cover the cracks with a garnish.
You can also sometimes run the batter through a strainer. You may lose some of the batter in the process, but at least it’ll be smooth.
Can you freeze cheesecake?
Yes, you can freeze cheesecake!
Maybe you only want to eat one cheesecake now then freeze the second for later. Or maybe you’re baking ahead of time due to your busy schedule.
Regardless of your reason, here is how you freeze my 4 inch chocolate cheesecake recipe.
First, make sure it has 100% cooled completely. Cheesecakes take awhile to cool, so do not attempt to freeze it before then.
Next, remove it completely from the pan (bottom too!). Then place on a baking tray or plate and freeze until firm, about 1 hour.
Once firm, wrap in plastic wrap then either wrap in foil or place inside a freezer-proof plastic bag. Write the date on your cheesecake then freeze for up to 1 month.
How To Thaw Cheesecake
When ready to eat your frozen cheesecake, thaw it in the refrigerator overnight. Then garnish and serve as desired.
More Small Cheesecake Recipes
Here are more mini cheesecake recipes for two:
4 Inch Chocolate Cheesecake
Looking to bake cheesecake for two? This 4 Inch Chocolate Chocolate Cheesecake recipe makes two mini cheesecakes in springform pans.
- 1 ounce semisweet chocolate, chopped
- 1 cup Oreo cookie crumbs (leave filling in cookies)
- 2 tablespoons unsalted butter, melted
- 8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 1/3 cup granulated sugar
- 1 egg, room temperature and not cold to the touch
- 1 teaspoon vanilla extract
Garnish Ideas (Pick One)
- Preheat oven to 350F. Wrap the outside of two 4 inch springform pans with foil*.
- In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 15 minutes.
Alternatively, add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 15 minutes.
- In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom and up the sides of both pans.
- In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- Beat in the egg until smooth, about 1 minute (do not overbeat). Beat in the melted chocolate and vanilla.
- Transfer the batter to the pans. Bake 25-28 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
- Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool at room temperature for 1 hour.
- Cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
For the ganache:
- Add the chocolate to a heatproof bowl.
- In a small saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth.
If the chocolate isn't melting, place the bowl over a pan of simmering water (do not let the bottom touch the water). Continue stirring until fully melted.
Alternatively, for a small amount you can use the microwave.
- Remove the pan side from the cheesecake. Immediately pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving.
*To make only one cheesecake, cut the recipe in half and use 1 egg yolk for half an egg.
Enjoy this recipe? Check out my other Cheesecake Recipes For Two.
Want to bake this in another pan? Check out my mini chocolate cheesecakes (muffin pan) and 6 inch chocolate cheesecake.
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I’ve made the chocolate cheesecake before and it’s always a big hit. However, the last 2 times I made it, the chocolate was lumpy even though it was smooth after melting and I let it cool. Does this change the flavor and how can I correct this for future cheesecakes?
If the chocolate is lumpy after adding it, it likely means it seized up due to the temperature difference between the chocolate and the batter. If your chocolate is cool as you say, it’s either a little too cool and your batter is too warm (in comparison to each other) OR your batter is too cold (like if the ingredients aren’t at room temperature). Unfortunately there’s not much you can do once this happens (you can sometimes use a blender but then you risk getting too much air in your batter).