Mini Double Chocolate Cheesecakes with Rum
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Two forms of chocolate and a hint of rum make these single serving chocolate cheesecakes a special treat.
  • 2 8-ounce packages cream cheese, room temperature
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 ounces unsweetened baking chocolate (not chips), melted
  • 4 Tbsp. unsweetened cocoa
  • 1 tsp. vanilla
  • 1 tsp. dark rum
  • 12 shortbread (or similar) cookies that will fit in the bottom of a cupcake liner
  • 12 cupcake liners
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Melt the baking chocolate in the microwave and let it cool slightly.
  3. Place the cupcake liners in the cupcake pan.
  4. Place a cookie in the bottom of each cupcake liner.
  5. In an electric mixture, beat the cream cheese and sugar.
  6. Add the vanilla and rum and beat to incorporate them into the cream cheese mixture.
  7. Add the melted chocolate and cocoa to the cream cheese mixture and beat just until smooth and uniformly chocolate colored. You will want to use a spatula to scrape down the sides of the bowl and then give the mixture a quick mix. Don't over beat the mixture though.
  8. Add the eggs one at a time and beat after adding each one. Scrape down the sides of the bowl as necessary in between adding the eggs to make sure the eggs are incorporated into the cream cheese mixture.
  9. Use a scoop or spoon to divide the mixture between the 12 cupcake liners.
  10. Bake for 15-20 minutes just until set. This is not like a regular cake where you stick a toothpick in to test it. (I baked mine 16 minutes.)
  11. Let the cheesecakes cool in the pan on a wire rack until completely cool. Then refrigerate them for at least 2 hours before serving.
  12. Garnish with fresh fruit, whipping cream, chocolate sauce, or you favorite topping.
The prep time does not include the time to bring the cream cheese and eggs to room temperature or the cooling time.
Recipe by Pinot & Pie at