Creamy, chocolaty and oh so decadent, these 10 minute chocolate cheesecake pots make the perfect quick dessert.

QUICK, SWEET AND CREAMY

Who doesn’t love cheesecake??

Rich, creamy and oh so decadent, I think cheesecake is the perfect treat to round off a meal. Loved all over the world, cheesecake has been around for thousands of years – first being made by the ancient Greeks believe it or not!

Cheesecake can also be a fantastically quick dessert to make, as long as you use the right recipe. This 10 minute chocolate cheesecake pot recipe is sure to be a crowd pleaser and can be made in record time, so no need to wait for your sweet treat!

Take a peek at this 10 Minute Strawberry Cheesecake Pots recipe for more delicious quick cheesecake inspiration. If sweet treats are your thing, have a look at some of my other delicious dessert recipes too- including this Quick Prep Chocolate Rice Pudding and these deliciously crunchy 10 Minute Cinnamon & Sugar Tortilla Chip Bites.

Do also check out some of my favourite mug cake recipes – a sweet treat for one, all ready in just a few minutes! – 5 Minute Pumpkin Spice Mug Cake, 5 Minute Blueberry White Chocolate Mug Cake, 5 Minute Coffee and Caramel Mug Cake, 5 Minute Banoffee Mug Cake.

Buttery Biscuit Base

 Of course, cheesecake just wouldn’t be cheesecake without a crispy and buttery biscuit base. 

Here in the UK, it is usually digestive biscuits that are used to create the perfect base; the classic digestive is a semi-sweet, wheat based biscuit that is widely available over here.

Although digestives are completely fine to use, I actually prefer to use hobnob biscuits for my base, as they are a little sweeter and contain oats which just adds something extra nice to the flavour and texture.

As this is a chocolate cheesecake recipe, I’ve decided to use chocolate hobnobs to really boost the chocolatey flavour. These are classic hobnob biscuits that have been coated in a layer of yummy chocolate which injects an extra boost of chocolatey goodness to the cheesecake base.

If you can’t find hobnobs where you are, any oat-based sweet biscuit will do. I know that our American friends often use Graham Crackers for their cheesecake base and these are lovely too!

Fantastic Filling

Of course the real star of these 10 minute chocolate cheesecake pots is the filling. Creamy, rich and light with a gorgeous chocolatey taste, it just can’t be beaten!

Cream cheese forms the bulk of the cheesecake filling. It’s important to use full fat cream cheese rather than low fat varieties, or you’ll end up with something far too watery in texture. The fat is needed to create the rich and creamy texture.

Now, it’s super important to get the correct texture in your chocolate cheesecake filling. This is especially true if we are wanting to eat them straight after making. Cheesecake filling tends to ‘firm up’ after being left in the fridge for a few hours. But who has time for that?

To make a really quick chocolate cheesecake filling, my secret ingredient is a dash of double (heavy) cream. Once it’s whipped up, this helps the filling to immediately set without any chilling required.

Other chocolate cheesecake recipes will have you using real chocolate in the filling. However, this is time consuming as the chocolate needs to be carefully and slowly melted before it can be used. I’m all about the quick, which means I’m all about cocoa powder! You just throw it in and voila, chocolate goodness.

The sweetness in these 10 minute chocolate cheesecake pots is provided by icing sugar. Some recipes call for tons of the sweet, white stuff, however I tend to scale back on the amount of sugar I use. You want the chocolate to be the star, and you don’t want to end up with a super sickly sweet dessert. So for a smoother, and more ‘grown up’ flavour, less is more when it comes to the sugar.

Chocolate Crown

To crown off these 10 minute chocolate cheesecake pots, I like to sprinkle on some finely grated milk chocolate.

This adds an extra chocolatey boost to the flavour as well as making the texture more interesting. It also makes the cheesecake pots just look that extra bit special and decadent.

STEP BY STEP GUIDE TO MAKING THE PERFECT 10 MINUTE CHOCOLATE CHEESECAKE POTS

Lets have a look at a useful step-by-step guide to creating the perfect quick chocolate cheesecake pots. This recipe makes two individual chocolate cheesecake pots.

STEP 1;

To get started on making your delicious chocolate cheesecake pots, take 5 chocolate covered biscuits (I use Hobnobs, but chocolate coated digestive biscuits will also work perfectly well) and pop these into a blender or food processor. Blitz it together for about 20 seconds until you have a fine crumb.

STEP 2;

Add 1 1/2 level tablespoons of butter or plant-based spread into the food processor with the blended biscuits and whizz together for a further 20 seconds or so, until it’s all nicely combined.

Next, divide the buttery biscuit mixture equally between two individual glass ramekins. Press the mixture firmly into each base using the back of a spoon. You want to try and get this layer fairly even but it really doesn’t have to be perfectly flat, (it’ll soon have a layer of cheesy, chocolate goodness covering it!)

STEP 3;

Next, grab a medium-size bowl and put 8 level tablespoons of full fat cream cheese into it. Then, add 2 tablespoons of double (heavy) cream, 2 teaspoons of cocoa powder, 2 tablespoons of icing sugar and 1/2 teaspoon of vanilla essence. Whisk it all together – this is quickest with an electric whisk and only takes about 10 seconds. It’ll take a little longer with a handheld whisk – around a minute in total.

You’re aiming for the mixture to form stiff peaks. Make sure you don’t overwhisk, or the texture will be too thick. You might need to scrape the sides of the bowl during the whisking process as it has a habit of sticking to the sides a little.

Divide the chocolate filling equally between the two ramekins, scooping it on top of the biscuit bases. Smooth it down with the back of a small spoon or a knife. Just like the base, it’s doesn’t have to look perfect! It’ll be covered in chocolate shavings eventually. You just want to make sure the surfaces are reasonably flat and even.

STEP 4;

Nearly done! Finally, take two squares of milk chocolate and finely grate over the tops of the cheesecakes – using one chocolate square per pot. Give the pots a little shake to spread the topping evenly out over the top. That’s it! All done. You can serve them straight away but if you have some time before they’re going to be eaten, pop them in the fridge to chill.