cheese cakes
Chocolate Cheese Mini Cheese Cake
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Chocolate Coconut Mini Cheesecake is a delicious individual-sized dessert that combines the richness of chocolate with the delicate tropical flavor of coconut. It features a buttery chocolate biscuit base, a smooth and creamy coconut cheesecake filling, and a glossy chocolate coating. Shredded coconut adds a lovely texture and enhances the coconut flavor, while the chocolate creates a rich contrast to the creamy center.
These mini cheesecakes are not only delicious but also elegant and eye-catching, making them perfect for parties, birthdays, celebrations, dessert tables, and gifting. A chocolate-covered almond or hazelnut placed on top gives the dessert a luxurious finishing touch, while the white coconut flakes create a beautiful contrast against the dark chocolate. Served chilled, these bite-sized cheesecakes offer a satisfying combination of creamy, crunchy, chocolatey, and coconutty flavors.
Chocolate Cheese Mini Cheese Cake
Course: cheese cakes4
servings30
minutes40
minutes300
kcalThis dessert appears to be a mini chocolate coconut cheesecake with a rich chocolate-coated base, a thick layer of creamy coconut cheesecake, toasted/shredded coconut, and a chocolate-covered nut or truffle on top.
Ingredients
Chocolate Base
150 g chocolate biscuits
50 g melted butter
1 tbsp cocoa powderCoconut Cheesecake
250 g cream cheese
80 g powdered sugar
150 ml whipping cream
80 g desiccated coconut
1 tsp vanilla
½ tsp coconut extract, optional
5 g gelatin
25 ml cold waterChocolate Coating
200 g dark or milk chocolate
1 tbsp coconut oilDecoration
80 g shredded coconut
Chocolate-covered almonds or hazelnuts
White chocolate, optional
Directions
- Prepare the Chocolate Base
Crush the chocolate biscuits into fine crumbs.
Mix with cocoa powder and melted butter.
Press the mixture firmly into small round silicone molds.
Refrigerate for 20–30 minutes until firm. - Make the Coconut Cheesecake Filling
Sprinkle gelatin over cold water and leave for 5 minutes to bloom.
Beat cream cheese with powdered sugar and vanilla until smooth.
Whip the cream separately until soft peaks form.
Fold the whipped cream into the cream cheese mixture.
Add desiccated coconut and coconut extract.
Gently melt the bloomed gelatin and mix it into the cheesecake filling.
Pipe or spoon the filling over the chilled biscuit bases.
Freeze for 4–5 hours, or until completely firm. - Prepare the Chocolate Coating
Melt the chocolate gently over a double boiler or in short microwave intervals.
Stir in the coconut oil until smooth and glossy.
Remove the frozen cheesecakes from their molds.
Dip each cheesecake into the melted chocolate or spoon chocolate over the sides.
Immediately sprinkle generously with shredded coconut.
Place them on parchment paper and allow the chocolate to set. - Make the Coconut Topping
For a more intense coconut flavor, lightly toast some of the shredded coconut in a dry pan until pale golden. Cool completely before using.
Press the coconut onto the chocolate coating while it is still slightly soft so it sticks beautifully. - Final Decoration
Top each mini cheesecake with a chocolate-covered almond or hazelnut, just like the dessert in your picture. You can also drizzle a little melted white chocolate around the coconut layer for an elegant finish.
Notes
- Keep the cheesecakes refrigerated for 2–3 hours before serving. For the closest look to your photograph, use a small cylindrical silicone mold, coat the sides heavily with dark chocolate, cover with white coconut flakes, and finish with a chocolate-covered nut on top.
