These Chocolate Cheesecakes For Two are a brilliant no bake small batch recipe that serves only two people. Making it perfect for a date night, Valentine's Day or any day you and your partner or friend, fancy a tasty dessert with no leftovers! It's easy to make and can be made in advance too. You can customise the decoration to your preference, plus they're super creamy and delicious of course!
Ingredient Tips & Equipment Information
- Normally I would insist that you use full fat cream cheese and double cream for cheesecake, as both of these ingredients are essential to ensure a no bake cheesecake sets. However, as these cheesecakes are served in small glasses you don't need them to set firmly enough to be sliced. Therefore if you want to make a low fat version you can absolutely do this, but please be aware the cheesecake will have a looser consistency.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base.
- I used dark chocolate and rasperries to decorate the cheesecakes, but you can decorate with anything you like - strawberries, caramel sauce, whipped cream... there are lots of yummy choices!
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate Cheesecakes For Two
Make the biscuit base by crushing the biscuits into crumbs, then mixing in melted butter. Use the back of a teaspoon to press the base into the serving pots.
For the filling, mix the cream cheese, cocoa powder, icing sugar and vanilla extract together until smooth. Add the double cream and whisk until thick. Fill the pots with the mixture. Decorate with melted dark chocolate, fresh raspberries and freeze dried raspberries.
For the full recipe with measurements, head to the recipe card at the end of this post.
What size ramekins do you need?
I used old Gu Pots (a well known dessert brand that comes in glass pots that can be kept and re-used) as everyone seems to have a few of these in their kitchens nowadays! If you don't have any though, you can use a regular sized ramekin (around 9cm in diameter and 5cm deep). Or you could use a drinking glass, or a wine glass.
Can you make this recipe in advance?
Yes, the cheesecake will last for 3-4 days when stored in the fridge. If you decorate it with whipped cream, it will only last up to 2 days.
Can you freeze the cheesecake?
You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can then put the cheesecake in the freezer. Make sure before freezing that the glass you put the cheesecake in is suitable for freezing.
Who is this cheesecake suitable for?
This cheesecake is suitable for vegetarians. It is also egg free, although please do check the ingredient labels of everything you use before serving to anyone with an allergy.
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
More tips for making the Chocolate Cheesecakes For Two:
- You can eat the cheesecakes straight away, but they go firmer and are a nicer consistency after a few hours chilling in the fridge, or overnight.
- I decorated the cheesecakes with fresh and freeze dried raspberries, you could use strawberries instead. Or maybe some caramel sauce, fruit coulis or whipped cream!
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Ramekins
- Serving glasses
- Kitchen scales
- Food processor
- Measuring spoons
- Electric hand mixer
- Freeze dried raspberries
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More small batch recipes...
Chocolate Cheesecakes For Two
Ingredients
For the biscuit base
- 50 g Digestive biscuits
- 20 g Butter or baking spread melted
For the cheesecake filling
- 110 g Full fat cream cheese I prefer Philadelphia
- 30 g Icing sugar
- 10 g Cocoa powder
- ½ tsp Vanilla extract
- 70 ml Double cream
For decoration
- 15 g Dark chocolate melted
- 6 Fresh raspberries
- 1 tsp Freeze dried raspberries optional
Instructions
- To make the biscuit base, crush the biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin
- Melt the butter, either in the microwave or in a small pan, and add it to the biscuit crumbs
- Mix well until the mixture looks like wet sand
- Divide the biscuit base evenly between your serving pots, use the back of a small spoon to press it down until it is compact and even. Place them in the fridge to chill while you make the filling
- To make the cheesecake filling, put the cream cheese, cocoa powder, icing sugar and vanilla extract into a mixing bowl and mix with an electric mixer until smooth
- Add the double cream and mix until thick and the filling holds its shape
- Divide the filling between your serving pots and use a small palette knife, or the back of a small spoon to press the mixture into the pots and smooth the top
- Put into the fridge to set for 2 hours
- To decorate, melt the dark chocolate. You can do this in the microwave, start with a 30 second blast, then stir. Blast in 10 second intervals, stirring between each one
- Drizzle the dark chocolate all over the top of the cheesecake pots, and decorate with fresh and freeze dried raspberries
- Serve immediately, or store in the fridge for 3-4 days undecorated
Notes
- Normally I would insist that you use full fat cream cheese and double cream for cheesecake, as both of these ingredients are essential to ensure a no bake cheesecake sets. However, as these cheesecakes are served in small glasses you don't need them to set firmly enough to be sliced. Therefore if you want to make a low fat version you can absolutely do this, but please be aware the cheesecake will have a looser consistency.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base.
- I used dark chocolate and rasperries to decorate the cheesecakes, but you can decorate with anything you like - strawberries, caramel sauce, whipped cream... there are lots of yummy choices!
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Sandra
OMG when your email came through showing ‘No bake Chocolate Cheesecake’ I knew I just had to make this and I am so glad I did we have had this twice in the last week, I don’t know how my waistline is doing but I don’t care. Thank you so much for your wonderful recipes.
thebakingexplorer
I'm so happy you're enjoying this recipe so much Sandra! 😀