Irresistible Mini Chocolate Cheese Tarts: A Bite of Bliss

Hey there, dessert aficionados! Today, we're diving into the world of decadence with a recipe that combines two of life's greatest pleasures: chocolate and cheese. Get ready to embark on a delightful journey as we create these Mini Chocolate Cheese Tarts, inspired by a fantastic recipe I found on Cotta. 

These bite-sized wonders are a fusion of rich, velvety chocolate and creamy cheesecake, all nestled within a buttery, crumbly crust. They're perfect for parties, gatherings, or just satisfying your sweet tooth cravings.

So, let's get started on making these mini delights that are sure to steal hearts!


For the Tart Shells:

- 1 cup all-purpose flour

- 2 tablespoons unsweetened cocoa powder

- 1/4 cup powdered sugar

- A pinch of salt

- 1/2 cup unsalted butter, cold and cubed

For the Chocolate Cheese Filling:

- 4 ounces semi-sweet chocolate, chopped

- 8 ounces cream cheese, softened

- 1/2 cup granulated sugar

- 1 teaspoon vanilla extract

- 2 large eggs


1. Prepare the Tart Shells:

- In a food processor, combine the all-purpose flour, cocoa powder, powdered sugar, and a pinch of salt. Pulse a few times to mix.

- Add the cold, cubed butter to the mixture and pulse until the dough comes together. It should resemble coarse breadcrumbs.

- Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Flatten the ball into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

2. Preheat and Prepare:

- Preheat your oven to 350°F (175°C). Grease or line a mini tart pan with removable bottoms.

3. Roll and Shape the Tart Shells:

- On a floured surface, roll out the chilled dough to about 1/8 inch thick. Using a round cutter slightly larger than the tart cavities, cut out circles of dough and gently press them into the tart pan cavities.

4. Blind Bake:

- Place parchment paper or aluminum foil over the tart shells and fill them with pie weights or dried beans. Blind bake for about 10-12 minutes. Then, remove the weights and bake for an additional 5 minutes or until the shells are set. Let them cool while you prepare the filling.

5. Create the Chocolate Cheese Filling:

- Melt the semi-sweet chocolate in a microwave or using a double boiler until smooth. Allow it to cool slightly.

- In a separate bowl, beat the softened cream cheese until it's smooth and creamy. Add in the granulated sugar and vanilla extract, and beat until well combined.

- Stir in the melted chocolate until the mixture is velvety and uniform.

- Add the eggs, one at a time, beating well after each addition until the batter is silky and luxurious.

6. Fill the Tart Shells:

- Spoon or pipe the chocolate cheese filling into the cooled tart shells, filling each one almost to the top.

7. Bake and Cool:

- Bake the tarts in the preheated oven for 15-18 minutes or until the filling is set, with a slight jiggle in the center. 

- Allow the tarts to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

8. Serve and Enjoy:

- These Mini Chocolate Cheese Tarts are delicious and served warm or chilled. Dust them with cocoa powder or top with fresh berries for an extra touch of elegance.

Pro Tips:

- Make sure your cream cheese is at room temperature for a smoother filling.

- Don't overbake the tarts; they should have a slightly wobbly center when you take them out of the oven.

These Mini Chocolate Cheese Tarts are the perfect blend of chocolatey richness and creamy cheesecake goodness. They're not only stunning to look at but also incredibly scrumptious. Share them with your friends and family, and watch as their faces light up with joy. Enjoy every bite! 🍫🧀😋