Mini Chocolate Marble Cheesecakes
There’s nothing quite like chocolate cheesecake to end a romantic meal. Oh, let’s be honest: There’s nothing quite like chocolate cheesecake, period. And making these mini versions is fast and easy—no overnight chilling required. The swirl of vanilla batter on top of chocolate reverses the usual marble effect and is particularly beautiful. I like to use Guittard brand 60 percent chocolate chips, but any dark chocolate chips will work.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
For the crust
  • 1/2cup chocolate wafer cookie crumbs (about 12 cookiesdepending on size)
  • 2tbsp unsalted buttermelted
For the filling
  • 6oz cream cheeseat room temperature
  • 1tbsp sour cream
  • 1/2tsp pure vanilla extract
  • 1/4cup sugar
  • 1 large egg
  • 3oz dark chocolate chipsmelted
To make the crust
  1. Mix the cookie crumbs with the butter. Scoop out about 2 tablespoons of the crumb mixture into each of four (1-cup) ramekins or custard cups and press it down to make a layer a scant 1/4 inch thick. You may not need all the crumbs, but you can reserve them and sprinkle over the top of the cheesecakes as garnish.To make the filling
  2. In a small bowl, beat the cream cheese, sour cream, and vanilla with a hand mixer until smooth. Add the sugar gradually, continuing to beat until the mixture is smooth again.
  3. Beat in the egg until fully incorporated. Spoon out 2 tablespoons of the batter into a small bowl, then mix in the melted chocolate into the larger amount of batter.
  4. Divide the chocolate cheesecake batter among the ramekins. Spoon the reserved vanilla batter over the chocolate mixture and swirl a skewer or small knife through it to create a marble pattern.
To make the cheesecakes
  1. Add 1 cup of water to the inner pot. Place a trivet in the pot and then place the ramekins on top. If they won’t all fit in one layer, it’s fine to stack them. Drape a piece of foil over the ramekins to keep condensation off the top of the cheesecakes. Lock the lid in place.
  2. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 6 minutes. After cooking, let the pressure release naturally for 8 minutes, then quick release any remaining pressure.
  3. Unlock the lid. Use tongs to remove the ramekins. Let cool for 20 minutes or so, then refrigerate to chill thoroughly, 3 to 4 hours
Recipe Notes

Easier Together: One person can make and assemble the crusts while the other person works on the filling.
Make It Gluten-Free: Use gluten-free cookies for the crumbs.

Per Serving
Calories: 432;
Fat: 30 g;
Carbohydrates: 38 g;
Fiber: 1 g;
Protein: 7 g;
Sodium: 267 mg