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.
Table of Content
We are huge fans of cheesecakes and tarts in our home. Can you have too many of these for dessert? So, if you look around this blog, you won't be surprised at the sheer number of cheesecake recipes and sweet tarts I have shared with you. My chocolate cheesecake is to die for. And don't get me started on my chocolate cherry cheesecake. Oh yum!
Why make this tart?
- If you are looking for a fuss-free dessert for the weekend, this is it.
- This tart version of the cheesecake is perfect for a mini version of a cheesecake. In fact, there is just enough cheesecake in each serving for a nice weekend dessert.
- There are three components to this tart.
- The crust is a quick no-fuss graham cracker crust instead of a short-crust pastry or cheesecake crust from scratch.
- The cheesecake filling is as easy as mix and baking.
- And then you add more chocolate glaze which takes just 5 minutes to prep.
- The best part is, it takes only 30 minutes to bake so you can also make this ahead of time.
Ingredients and substitutes
- Cream Cheese - I always use Mascarpone or Philadelphia because that's what I get very easily. And yet, any cream cheese with a fat content of over 35% works great.
- Sour Cream - Adds a real zing - you can also use a homemade sour cream for this recipe.
- Chocolate - I say this all the time and I'll say it again, use good quality chocolate! It makes a huge difference. For example, I'm using 80% Callebaut chocolate, and yet any good brand works. You can use 60%, 70%, or even 56%. We love a little bitterness from the chocolate in our cheesecake. So yes, you can use any chocolate you like.
Chocolate cheesecake tart
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3.
- Melt chocolate - Break the chocolate into small pieces. Place in a microwave-safe bowl or double boiler. Melt at 50% power for one minute or more until melted. Set aside to cool slightly.
Pro tip - It is important to do this now so the chocolate will cool otherwise the warm chocolate will seize into the batter.
Crust
- Crush the Graham cracker/biscuits in a food processor. Add sugar, and cocoa powder - combine well. Then add the melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them. - Pour crumbs into a 9-inch tart pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices - Chill in the fridge while you are preparing the batter.
Melt chocolate
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cocoa powder, cornflour, and vanilla extract.
Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster. - Add eggs one at a time making sure to incorporate each well.
Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix. - Finally, add in the melted chocolate and cooled coffee or espresso.
Pro tip - If the chocolate is not cooled, it will seize when added to the batter and you will end up with small shards of chocolate in the batter. So, make sure the chocolate is room temperature.
Bake
- Pour the batter into the prepared tart pan over the crust. Place the tart pan on a baking tray and place the baking tray in a roasting rack. Pour 2 cups of hot water into the roasting rack, outside the baking tray (see video)
Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out. - Baked on the center rack of the oven for about 30 to 35 minutes or until set but still slightly wobbly in the center. Cool for at least 2 hours before you add the topping.
Chocolate glaze
- In the microwave-safe bowl or double boiler, combine the chocolate, cream, honey, and butter. Heat. until melted and smooth.
- Pour over the cheesecake tart and shake the pan to let it spread naturally toward the edges.
Pro tip - you can also use a spatula and create a swirl effect on the chocolate. Looks pretty! - Chill the cheesecake for at least 4 hours, preferably overnight. Decorate with chocolate shavings or dust with some powdered sugar.
- Enjoy!
5 Secrets - cheesecake tart
Well, I think there are several very important things, as I have explained in the recipe and this post. Most importantly, these are the 5 most important things you must remember for every cheesecake.
- Room temperature ingredients - for example, chilled cream cheese will make a lumpy batter.
- Don't over-mix the batter - over-mixing will incorporate too much air, which leads to cracked cheesecake.
- Bake in a water bath - the oven is dry air, which is not good for custard-based batters. So, the steam created in a water batter bakes the cheesecake to perfection.
- Loosen the cheesecake before you chill it - the cheesecake and crust shrink as it cools. So, loosen it before chilling to prevent any cracks.
- Chill for at least 6 hours or overnight - this helps the egg-baked cake to set which will not only tastes great but will also cut impressive slices.
More cheesecake recipes
- Baked blueberry cheesecake
- Baked strawberry cheesecake, or Strawberry Jello Cheesecake
- Classic baked mango cheesecake, or No-Bake Mango Cheesecake
- Baked cheery Cheesecake,
- Baked Chocolate Cheesecake, or Baked chocolate cherry cheesecake,
- 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 insulated the pan and ensures that the batter never gets over-heated keeping that custard-like batter 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.
Printable Recipe
Baked Chocolate Cheesecake Tart
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 177°C/ Gas Mark 3
Difficulty: Easy
Calories: 357kcal
Adjust Servings Here: 9 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
INGREDIENTS
Crust
- 7 oz (200 g) Graham crackers or digestive biscuits
- ½ cup (113 g) Unsalted butter (melted)
- 2 tablespoon Cocoa powder ((optional))
Cheesecake batter
- 8 oz (226 g) Mascarpone or Philadelphia cheese
- ½ cup (120 ml) Sour cream
- 2 tablespoon White granulated sugar
- 2 tablespoon Cocoa powder
- 1 tablespoon Cornstarch
- 1 Egg (large)
- ½ teaspoon Vanilla extract
- 2 oz (60 g) Chocolate (dark, semi-sweet or milk)
- 1 tablespoon Brewed coffee or espresso ((optional))
Chocolate glaze (optional)
- 2 oz (60 g) Dark chocolate
- 2 tablespoon Whipping cream
- 1 tablespoon Unsalted butter
- 1 tablespoon Honey or light corn syrup
Instructions
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3.
- Melt chocolate - Break the chocolate into small pieces. Place in a microwave-safe bowl or double boiler. Melt at 50% power for one minute or more until melted. Set aside to cool slightly.Pro tip - It is important to do this now so the chocolate will cool otherwise the warm chocolate will seize into the batter.
Crust
- Crush the Graham cracker/biscuits in a food processor. Add sugar (and cocoa powder) - combine well. Then add the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Pour crumbs into a 9-inch tart pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices
- Chill in the fridge while you are preparing the batter.
Melt chocolate
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cocoa powder, cornflour, and vanilla extract.Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster.
- Add eggs one at a time making sure to incorporate each well.Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
- Finally, add in the melted chocolate and cooled coffee or espresso.Pro tip - If the chocolate is not cooled, it will seize when added to the batter and you will end up with small shards of chocolate in the batter. So, make sure the chocolate is room temperature.
Bake
- Pour the batter into the prepared tart pan over the crust. Place the tart pan on a baking tray and place the baking tray in a roasting rack. Pour 2 cups of hot water into the roasting rack, outside the baking tray (see video) Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
- Baked on the center rack of the oven for about 30 to 35 minutes or until set but still slightly wobbly in the center. Cool for at least 2 hours before you add the topping.
Chocolate glaze
- In the microwave-safe bowl or double boiler, combine the chocolate, cream, honey, and butter. Heat. until melted and smooth.
- Pour over the cheesecake tart and shake the pan to let it spread naturally toward the edges. Pro tip - you can also use a spatula and create a swirl effect on the chocolate. Looks pretty!
- Chill the cheesecake for at least 4 hours, preferably overnight. Decorate with chocolate shavings or dust with some powdered sugar.
- Enjoy!
Recipe Notes & Tips
- Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Quality - Use good quality high-fat cream cheese like mascarpone or Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans - Prepare your baking pans properly. Use a tart pan and use two baking trays to bake. One small baking tray to hold the tart pan and a larger baking tray to hold the small tray so you can add water to the large tray and bake in a water bath. (see video)
- Mixing - Never over mix, a cheesecake batter, since this will incorporate air and lead to cracking.
- Baking - Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
Nutrition Information
Calories: 357- kcalCarbohydrates: 28- gProtein: 4- gFat: 26- gSaturated Fat: 15- gCholesterol: 70- mgSodium: 137- mgPotassium: 126- mgFiber: 2- gSugar: 16- gVitamin A: 655- IUVitamin C: 0.1- mgCalcium: 56- mgIron: 1.8- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Judy
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?
Veena Azmanov
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