Chocolate Cheesecake Tart
This chocolate cheesecake tart is a mini version of my chocolate cheesecake. It has a rich, creamy, silky smooth cheesecake batter baked in a buttery cookie crust, then topped with chocolate ganache.
Indulge in the divine fusion of rich chocolate and smooth cheesecake, a delightful twist on traditional cheesecakes. This exquisite dessert combines the deep, velvety layers of chocolate cheesecake with a crisp, buttery cookie crust, all neatly contained in a tart form. Each slice offers the perfect balance of crunchy texture and creamy filling, making it a decadent treat that’s just as pleasing to the palate as it is to the eye.
Crafted to be more compact than a standard cheesecake, this tart is the ideal size for a smaller, more portable dessert option. It’s perfect for sharing and easy to transport, making it an excellent choice for bringing a touch of gourmet elegance to gatherings with family and friends.
Whether it’s a dinner party, a festive celebration, or a casual get-together, this tart is sure to impress and delight everyone at the table. Enjoy the luxurious taste of chocolate cheesecake in a form that’s as convenient as it is delicious—ready to accompany you wherever your social commitments may lead!
Why is this the best recipe?
- Simplicity and Ease of Preparation: The recipe involves straightforward steps and common ingredients, making it accessible even for novice bakers. The process of combining the crust, filling, and glaze doesn’t require advanced baking skills, which makes it a great entry point into more complex desserts.
- Rich Chocolate Flavor: By incorporating chocolate in both the cheesecake filling and the glaze, this tart offers a deep, rich chocolate flavor that’s sure to satisfy any chocolate lover. The use of melted chocolate chips in the filling ensures that the chocolate taste is intense and not just a background note.
- Perfect Texture Combination: The contrast between the crunchy cookie crust, the creamy cheesecake filling, and the smooth, glossy glaze provides a delightful variety of textures in every bite. This combination of textures makes the tart not only delicious to eat but also interesting for the palate.
- Visually Impressive: With its sleek chocolate glaze and professional-looking finish, this tart makes an impressive presentation on any dessert table. It looks elegant and can be easily garnished for even more visual appeal, making it perfect for special occasions or as a show-stopping dessert at dinner parties.
- Customizable: The recipe is versatile and allows for various customizations. Bakers can choose different types of cookies for the crust, such as graham crackers or chocolate wafers, or add flavorings like espresso or orange zest to the cheesecake batter to tweak the flavor profile.
- Make-Ahead Friendly: This tart is ideal for making ahead, as it requires time to chill to set properly. This feature makes it convenient for entertaining or when planning desserts for events, as you can make it a day ahead and have it ready to serve without any last-minute preparation stress.
Ingredients and substitutes
- Cookie Crumbs provide the base and structure for the tart crust. For a different flavor or texture, use graham cracker crumbs or crushed digestive biscuits.
- Unsalted Butter: Binds the cookie crumbs to form a stable crust. Margarine or coconut oil for a dairy-free option.
- Cream Cheese: The main component of the cheesecake filling, giving it a rich and creamy texture. Neufchatel cheese for a lower-fat option or vegan cream cheese for a dairy-free version.
- Granulated Sugar: Sweetens the cheesecake filling. Honey, maple syrup, or a sugar substitute like stevia, adjusting for sweetness as they vary in intensity.
- Sour Cream: Adds moisture and creaminess to the filling, enhancing the texture. Greek yogurt for a similar tanginess, or a plant-based yogurt to keep it dairy-free.
- Vanilla Extract: Enhances the cheesecake’s flavor. Almond extract for a different flavor profile or vanilla bean paste for a more intense vanilla flavor.
- Eggs: Help to set the filling by creating an emulsion and structure. Silken tofu or a commercial egg replacer for a vegan version.
- Semisweet Chocolate Chips (for filling and glaze): Provides rich chocolate flavor in both the filling and the glaze. Dark chocolate for a deeper chocolate flavor or dairy-free chocolate chips for a vegan option.
- Heavy Cream (for glaze): Used to create a smooth and shiny chocolate glaze. Full-fat coconut milk for a vegan version or half-and-half for a lighter option.
Step-by-step: Chocolate cheesecake tart
- Oven – Preheat the oven to 350°F / 177°C / Gas Mark 3.
- Cookie crust – Combine the cookie crumbs and melted butter in a bowl until well mixed. Press the mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon to press firmly.
- Cheesecake filling – Beat the cream cheese, sour cream, and sugar in a large bowl until smooth and creamy. Add sour cream and vanilla extract and mix until well combined. Incorporate the eggs one at a time, beating until blended after each addition. Stir in the melted chocolate until the mixture is smooth.
- Bake – Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for about 25-30 minutes or until the filling is set but still slightly jiggly in the center.
- Cool to room temperature, then chill in the refrigerator for at least 4 hours.
- Glaze – Heat the heavy cream in a small saucepan over medium heat until it simmers. Remove from the heat and add the chocolate chips and corn syrup. Let sit for a few minutes, then stir until smooth and glossy.
- Top – Pour the glaze over the chilled cheesecake, spreading to cover the surface. Chill the tart in the refrigerator until the glaze is set, about 1 hour.
- Serve – Remove the tart from the pan and place it on a serving plate. Before serving, garnish with chocolate shavings or whipped cream if desired.
- Baked blueberry cheesecake
- Baked strawberry cheesecake, or Strawberry Jello Cheesecake
- Classic baked mango cheesecake, or No-Bake Mango Cheesecake
- Baked cherry Cheesecake,
- Baked Chocolate Cheesecake, or Baked chocolate cherry cheesecake,
Tips for Success
- Properly Chill the Crust: After pressing the cookie crust into the tart pan, chill it in the refrigerator for about 30 minutes before baking. This helps solidify the butter, preventing the crust from slumping or getting too brown during baking.
- Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps achieve a smoother, more homogenous cheesecake filling without lumps.
- Melt Chocolate Carefully: When melting the chocolate chips for the filling and glaze, use a double boiler or microwave in short bursts, stirring frequently. This prevents the chocolate from burning and ensures a smooth texture.
- Avoid Overmixing: When adding eggs to the cheesecake batter, mix just until incorporated. Overmixing can incorporate too much air into the batter, leading to cracks in your cheesecake as it bakes.
- Bake Until Just Set: Keep an eye on your cheesecake as it bakes and remove it from the oven when the edges are set but the center still jiggles slightly. It will continue to cook from residual heat and set fully as it cools.
- Cool Gradually: Allow the cheesecake to cool gradually in the oven with the door slightly open after turning off the heat. This slow cooling helps prevent the top from cracking.
- Chill Before Glazing: Ensure the cheesecake is completely cooled and ideally chilled before adding the chocolate glaze. This helps the glaze set quickly and evenly.
- Smooth Glaze Application: Pour the glaze while it’s still warm and liquid to get a smooth, even layer. Use an offset spatula to gently spread it over the cheesecake if needed.
- Cutting Clean Slices: For clean slices, dip your knife in hot water and wipe it dry between each cut. This makes slicing through the chocolate layer and cheesecake much easier and neater.
- Mini Cheesecakes – blackberry, blueberry, or raspberry.
- no-bake cheesecake, no-bake mango,
- Cheesecake tarts, such as mini chocolate cheesecake tarts, lemon cheesecake tarts.
- See all cheesecake recipes
Frequently asked questions
How long is this tart good for?
This chocolate tart will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent the cheesecake from drying out.
Do you have to use a water bath for cheesecakes?
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulates the pan and prevents the batter from overheating, keeping it custard-like, moist, soft, and silky.
Can I use low-fat cream cheese in this chocolate cheesecake tart?
You can use lower-fat cream cheese by adding a bit more starch. But you will be compromising on taste, texture, and richness.
You can go as low as 9% cream cheese and add about two tablespoons of cornstarch instead of one. The cornstarch will help add stability.
How do I know if my cheesecake is overbaked?
Overbaked cheesecake often has a crack. And the cake will be dry and grainy when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
Baked Chocolate Cheesecake Tart
This chocolate cheesecake tart is a mini version of my chocolate cheesecake. It has a rich, creamy, silky smooth cheesecake batter baked in a buttery cookie crust, then topped with chocolate ganache.
Video
Ingredients
INGREDIENTS
Cookie Crust
- 7 oz (200 g) Graham crackers or digestive biscuits
- ½ cup (113 g) Unsalted butter melted
- 2 tbsp Cocoa powder (optional)
Cheesecake batter
- 8 oz (226 g) Mascarpone or Philadelphia cheese
- ½ cup (120 ml) Sour cream
- 2 tbsp White granulated sugar
- 2 tbsp Cocoa powder
- 1 tbsp Cornstarch
- 1 Egg large
- ½ tsp Vanilla extract
- 2 oz (60 g) Chocolate – dark, semi-sweet or milk melted
- 1 tbsp Brewed coffee or espresso (optional)
Chocolate glaze (optional)
- 2 oz (60 g) Dark chocolate
- 2 tbsp Whipping cream
- 1 tbsp Unsalted butter
- 1 tbsp Honey or light corn syrup
Method
- Oven – Pre-heat the oven to 350°F / 177°C/ Gas Mark 3.
- Cookie crust – Combine the cookie crumbs and melted butter in a bowl until well mixed. Press the mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon to press firmly.7 oz Graham crackers or digestive biscuits, ½ cup Unsalted butter, 2 tbsp Cocoa powder
- Cheesecake filling – Beat the cream cheese, sour cream, and sugar in a large bowl until smooth and creamy. Add sour cream and vanilla extract and mix until well combined. Incorporate the eggs one at a time, beating until blended after each addition. Stir in the melted chocolate until the mixture is smooth.8 oz Mascarpone or Philadelphia cheese, ½ cup Sour cream, 2 tbsp White granulated sugar, 2 tbsp Cocoa powder, 1 tbsp Cornstarch, 1 Egg, ½ tsp Vanilla extract, 2 oz Chocolate – dark, semi-sweet or milk
- Bake – Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for about 25-30 minutes or until the filling is set but still slightly jiggly in the center.1 tbsp Brewed coffee or espresso
- Cool to room temperature, then chill in the refrigerator for at least 4 hours.
- Glaze – Heat the heavy cream in a small saucepan over medium heat until it simmers. Remove from heat and add the chocolate chips and corn syrup. Let sit for a few minutes, then stir until smooth and glossy.2 oz Dark chocolate, 2 tbsp Whipping cream, 1 tbsp Unsalted butter, 1 tbsp Honey or light corn syrup
- Top – Pour the glaze over the chilled cheesecake, spreading to cover the surface. Chill the tart in the refrigerator until the glaze is set, about 1 hour.
- Serve – Remove the tart from the pan and place it on a serving plate. Before serving, garnish with chocolate shavings or whipped cream if desired.
Notes
- Properly Chill the Crust: After pressing the cookie crust into the tart pan, chill it in the refrigerator for about 30 minutes before baking. This helps solidify the butter, preventing the crust from slumping or getting too brown during baking.
- Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps achieve a smoother, more homogenous cheesecake filling without lumps.
- Melt Chocolate Carefully: When melting the chocolate chips for the filling and glaze, use a double boiler or microwave in short bursts, stirring frequently. This prevents the chocolate from burning and ensures a smooth texture.
- Avoid Overmixing: When adding eggs to the cheesecake batter, mix just until incorporated. Overmixing can incorporate too much air into the batter, leading to cracks in your cheesecake as it bakes.
- Bake Until Just Set: Keep an eye on your cheesecake as it bakes and remove it from the oven when the edges are set but the center still jiggles slightly. It will continue to cook from residual heat and set fully as it cools.
- Cool Gradually: Allow the cheesecake to cool gradually in the oven with the door slightly open after turning off the heat. This slow cooling helps prevent the top from cracking.
- Chill Before Glazing: Ensure the cheesecake is completely cooled and ideally chilled before adding the chocolate glaze. This helps the glaze set quickly and evenly.
- Smooth Glaze Application: Pour the glaze while it’s still warm and liquid to get a smooth, even layer. Use an offset spatula to gently spread it over the cheesecake if needed.
- Cutting Clean Slices: For clean slices, dip your knife in hot water and wipe it dry between each cut. This makes slicing through the chocolate layer and cheesecake much easier and neater.
Hi Veena, the recipe instructions say to combine graham crackers and cocoa powder to make the crust. But there’s no measurement or quantity for cocoa powder in the ingredients list for the crust, and the video doesn’t show adding any cocoa powder However, in the cheesecake batter, the video shows you adding cocoa powder but again there’s nothing listed in the ingredients list for the batter.
How much cocoa powder is needed? And you’re adding it in the batter, correct?
Sorry for the confusion Judy. The cocoa powder in the crust is optional. And there is just 2 tbsp of cocoa powder in the filling because it also has melted chocolate. Thanks
This is truly an exotic sauce and recipe, for us Greeks:) It sounds very appetizing and interesting! How do you use this in enchilladas Michelle? Do you spread this on top before baking them? Sorry for the silly question, we don’t know much about Mexican cuisine:)
Regards
Ross Alisha
Hey Alisha. Not sure I understand your question. This is a cheesecake tart, not a sauce. Also, it does not go into enchiladas. And, my name is Veena. I think you posted the comment on the wrong post? perhaps blog?
This tart looks and sounds absolutely delicious!!! And your video is EPIC! Can’t wait to make this!
Thanks, Daniela. So happy you found my video useful.
I’ve never heard of a cheesecake tart before, but what a great way to combine two fabulous desserts! And there’s nothing better than chocolate, so you’ve totally sold me on this one
Thank you, Karly. It’s a great way to make a small cheesecake. You will love it.
This post on baked chocolate cheesecake is such a great read. All your tips and tricks are so helpful and will make making this a cinch.
Thank you, Kelly. Happy you find my tips and tricks useful.
Wow! That chocolate cheesecake looks so ridiculously creamy and delicious. I have to agree with you, a good quality chocolate makes all the difference! Definitely looking forward to trying this with your homemade shortbread crust!
This is very creamy and delicious Lauren.