Mini Mexican Hot Chocolate Cheesecakes | Easy Muffin Pan Recipe
Silky mini chocolate cheesecakes infused with cinnamon, cloves, and a hint of spice. These Mexican hot chocolate-inspired treats are rich, perfectly portioned, and simple to make with no water bath required.
Equipment
- 12-cup standard muffin tin
- Muffin liners (paper, foil, or tulip-style parchment)
- Mixing bowls (medium and large)
- Electric mixer (hand mixer or stand mixer)
- Rubber spatula for scraping bowls
- Microwave-safe bowl or double boiler for melting chocolate
- Measuring cups and spoons
- Small glass or tart tamper for pressing crusts
- Food processor (optional, for making crumbs for crust)
- Wire cooling rack
- Plastic wrap or an airtight container for storage
- Piping bag with star tip (optional, for whipped cream)
- Kitchen scale (optional but helpful for precision)
Ingredients
Cinnamon Graham Cracker Crust
- 1 cup finely crushed cinnamon graham crackers about 8 full crackers
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- Pinch kosher salt
Chocolate Cheesecake Filling
- 16 ounces full-fat cream cheese room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 6 ounces dark chocolate 70–85%, melted and slightly cooled
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves optional
- ⅛ teaspoon cayenne or ancho chili powder optional
- ¼ teaspoon kosher salt
Instructions
- Step 1: Prepare the Oven and Pan: Preheat the oven to 325°F. Line a standard 12-cup muffin tin with paper liners.
- Step 2: Make the Cinnamon Graham Crust: In a food processor, pulse the graham crackers until they form fine, even crumbs. Add the sugar, salt, and melted butter and pulse until the mixture is evenly moistened. The texture should resemble wet sand. If you do not have a food processor, place the crackers in a sealed bag and crush them with a rolling pin before mixing with the remaining crust ingredients.
- Step 3: Form and Pre-Bake the Crusts: Spoon about 1½ tablespoons of crumb mixture into each liner. Press firmly into an even layer using the bottom of a small glass, measuring cup, or tart tamper. Bake the crusts for 5 minutes, then remove from the oven and allow them to cool slightly. Leave the oven on.
- Step 4: Melt the Chocolate and Bloom the Spices: Place the chopped chocolate in a heatproof bowl. Microwave in 20-second intervals, stirring after each interval until smooth and fully melted. Alternatively, melt the chocolate using a double boiler. Stir the cinnamon, cloves (if using), cayenne, and kosher salt into the warm melted chocolate. Set aside to cool slightly while you prepare the cheesecake batter.
- Step 5: Beat the Cream Cheese: In a large bowl, beat the cream cheese with an electric mixer on medium speed for 2-3 minutes, until completely smooth and creamy with no lumps. Scrape down the sides and bottom of the bowl as needed.
- Step 6: Add the Sugars: Add the granulated sugar and brown sugar. Beat for 1-2 minutes, until fully incorporated and the mixture looks light and creamy.
- Step 7: Mix in Sour Cream and Vanilla: Add the sour cream and vanilla extract. Mix on low speed until smooth and well combined, about 30 seconds.
- Step 8: Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing at this stage, as too much air in the batter can cause cheesecakes to crack. Scrape the bowl and give the batter a final gentle stir to ensure everything is evenly combined.
- Step 9: Mix in the Melted Chocolate: Pour the slightly cooled chocolate mixture into the batter. Mix on low speed just until the batter is evenly combined and uniformly chocolate-colored. Do not overmix.
- Step 10: Fill the Muffin Cups: Divide the cheesecake batter evenly among the 12 liners, filling each about ¾ full. Gently tap the pan on the counter 2-3 times to release any air bubbles.
- Step 11: Bake: Bake for 17-22 minutes. The cheesecakes are done when the edges are set, but the centers still jiggle slightly when the pan is gently shaken. The centers should not look wet or liquid.
- Step 12: Cool, Chill & Serve: Remove the pan from the oven and allow the cheesecakes to cool completely at room temperature on a wire rack, about 1 hour. Once cooled, cover the pan with plastic wrap or transfer the cheesecakes to an airtight container. Refrigerate for at least 4 hours, preferably overnight, to allow the texture to set fully. Before serving, garnish with whipped cream and chocolate shavings, if desired.
Notes
Top Tips for Perfect Mini Cheesecakes
- Room Temperature Ingredients Are Critical: Room temperature ingredients are non-negotiable. You'll have lumpy cheesecakes if they are cold.
- Beat cream cheese until fully smooth: Be sure the cream cheese is smooth before adding anything else. This can take anywhere from 2 to 5 minutes, depending on your mixer.
- Don't Overmix Once Eggs Are Added: Overmixing incorporates too much air, which leads to cracks and a less creamy texture. Mix on low speed and only until just combined.
- The Jiggle Test: The centers should jiggle like Jell-O when gently shaken. They'll look slightly underdone, and that's perfect. They firm up during chilling.
- Chill Thoroughly: Don't rush the chilling time. Four hours is the minimum; overnight is better. The texture transforms into creamy, silky cheesecake.
- Freeze the Crust: For an extra-sturdy base, freeze the pre-baked crusts for 10 minutes before adding the filling.
- Liners: Foil liners release more easily than paper.
Storage Instructions for Mini Cheesecakes
- Refrigerator: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For best results, add whipped cream topping just before serving.
- Freezer: These freeze beautifully. Freeze un-topped cheesecakes in a single layer on a baking sheet until solid (about 2 hours), then transfer to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator, and add fresh whipped cream or other toppings just before serving.
- Make-Ahead Strategy: Bake the mini chocolate cheesecakes 1-2 days ahead and refrigerate, or bake and freeze up to a month ahead. The flavors actually deepen and improve after a day in the fridge.
Nutrition
Calories: 380kcalCarbohydrates: 33gProtein: 6gFat: 24gSaturated Fat: 15gCholesterol: 85mgSodium: 180mgFiber: 2gSugar: 22g
Nutrition Facts
Mini Mexican Hot Chocolate Cheesecakes | Easy Muffin Pan Recipe
Amount per Serving
Calories
380
% Daily Value*
Fat
24
g
37
%
Saturated Fat
15
g
94
%
Cholesterol
85
mg
28
%
Sodium
180
mg
8
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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