Chocolate cheesecake mini recipe made in a small 4" cheesecake pan to serve two. This rich, chocolatey cheesecake in a chocolate peanut crust is topped with chocolate covered peanuts, and is such a hit for date night!
The day I added mini cheesecake pans to my life was the day everything became a little more delicious.
I found these mini cheesecake pans at a hobby store, but here's a link to similar ones so you can make this anytime!
Mini cheesecake pans:
This recipe makes a mini chocolate cheesecake in a chocolate peanut crust, and you can't miss the chocolate covered peanuts on top!
After you locate your mini cheesecake pans, please note that we'll only be using 1 pan for this recipe! All I make is small batch desserts that serve two people, and one chocolate cheesecake mini is perfect for two. As a result, you'll end up with 4 small slices of cheesecake using the 4" pan.
How to make chocolate cheesecake mini:
Very lightly grease all edges of the pan, and note that this might require you to remove the bottom of the pan to sufficiently grease all surfaces! Many cheesecake recipes skip this step, but I don't want to risk not being able to get the cake out of the pan!
First, we make our chocolate peanut crust. Today, we're using plain chocolate wafers, which I happen to love and use in a lot of summer no bake desserts. Here's an Amazon link to them, just in case you have trouble finding them. If you have any leftovers, make my easy homemade Oreos!
To drive home the peanut flavor in this tin roof cheesecake, we'll add 2 tablespoons of them to the chocolate wafers when blending. Then, a small amount of sugar and butter brings everything together into a crust that lines the bottom and sides of the pan.
Above all, I want to emphasize how important the pinch of salt is in the crust. Since most of the time, when we're eating peanuts, they've been sprinkled with salt, this mimics the salty flavor. Likewise, if you've ever had a dessert with a fair amount of salt in it, you know how great salt and sweet go together.
Finally, after baking the crust just enough to set it (less than 10 minutes), it's time to make our filling! In my experience, the best way to make a chocolate cheesecake mini is to make a plain cheesecake base and then stir in melted bittersweet chocolate. We'll really drive home the chocolate flavor with cocoa powder; plus, cocoa powder acts a bit like flour and helps your cheesecake sit firmly without cracks.
While our cheesecake cooks in the oven, it's entirely optional to make some chocolate covered peanuts for the top. They're so pretty and festive, especially if you're celebrating an anniversary or date night at home for two.
I hope you enjoy this chocolate cheesecake mini with someone special, and that it makes it into your official recipe file!
A chocolate cheesecake mini in a chocoalte peanut crust, topped with chocolate-covered peanuts. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Chocolate Cheesecake Mini
Ingredients
For the crust:
For the cheesecake:
For the chocolate covered peanuts:
Instructions
Recommended Products
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 535Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 102mgSodium: 297mgCarbohydrates: 35gFiber: 5gSugar: 21gProtein: 11g
marla says
This cheesecake looks awesome, especially with those nuts :)
Von says
I've never heard of the term tin roof before! haha....that's a pretty interesting name- for a very delicious combination ;) I didn't eat nuts much when I was little- my family don't really like nuts that much, so peanuts were pretty much the only nuts I knew when I was little :D This cheesecake looks so good!
Bakerbynature says
Peanuts and chocolate... that is a promise I can fully keep! Cheesecake is one of those desserts I really could always go for, just a slice of course...
Anne says
This cake looks scrumptious. And your topping is so pretty. Love the nuts in the crust, too. And it is so cute that two southerners met in California. It sure was fate! What a beautiful cake! : )
Kelly says
Mmmmmm...such a great combination! Glad you posted this! : )
Lindsey @ Gingerbread Bagels says
Oh my goodness I need this cheesecake in my life asap! It looks INCREDIBLE! :)
Allison says
If your cheesecake suddenly disappears, it's probably because I took it.....oops. This looks so incredibly decadent, and I love the wafer/peanut combo in the crust.
And I think fate is just aligned in that way for southerners.....I'm from Louisiana but go to school in Massachusetts, and my best friend there also happens to be from the south :p You never escape it.
Yuri says
I learnt something new today thanks to you: first time I hear about 'tin roof' :) lovely cheesecake, chocolate makes everything better!
Alida says
I am drooling. This looks delicious. Do you know if it would work in a 6" springform? Thanks for sharing.
Christina says
Hi Alida,
Thanks for writing! I truly recommend a 5" springform pan. If you try it in a 6", let me know how it goes :)
Christina
Amy says
Beautiful little macaroons! I love the combination of chocolate and orange and can only imagine how delicious it would be in macaroon form!