All to Myself Cheesecakes Recipe: Perfect Mini Indulgence | Food Recipes

All to Myself Cheesecakes

All to Myself Cheesecakes Recipe: Perfect Mini Indulgence | Food Recipes
Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 12


All to Myself Cheesecakes
All to Myself Cheesecakes

The "All to Myself Cheesecakes" recipe is a delightful treat for anyone who loves the rich, creamy texture of cheesecake paired with the crunchy, sweet taste of chocolate sandwich cookies. This recipe is perfect for those moments when you crave something sweet and indulgent but don't want to share. Whether you're looking for a decadent dessert for a special occasion or a comforting treat to enjoy on your own, these mini cheesecakes are sure to satisfy.


The concept of individual cheesecakes is not new, but the "All to Myself Cheesecakes" recipe brings a unique twist by incorporating chocolate sandwich cookies into the mix. The history of cheesecake dates back to ancient Greece, where it was served to athletes at the Olympic Games. The modern version of cheesecake, particularly the New York style, became popular in the United States in the early 20th century. This recipe combines the classic cream cheese base with the beloved chocolate sandwich cookie for a contemporary and irresistible dessert.


How to prepare

  1. Split the cookies, keeping the filling on one cookie.
  2. Line muffin pans with foil baking cups.
  3. Place the filling-covered cookie in the baking cups, with the filling side up.
  4. Set aside.
  5. In a medium mixing bowl, beat the cream cheese, sugar, and vanilla until smooth and fluffy.
  6. Beat in the eggs just until well mixed.
  7. Spoon the cream cheese mixture into the baking cups.
  8. Crush the remaining cookies and sprinkle them over the cream cheese mixture.
  9. Bake, uncovered, in a 325°F (163°C) oven for 25 minutes.
  10. Allow to cool.
  11. In a small saucepan, melt the chocolate pieces with the shortening over low heat, stirring frequently.
  12. Drizzle the melted chocolate over the baked cheesecakes.
  13. Cover and chill.


  • For a twist on the classic recipe, try using different flavors of sandwich cookies, such as mint or peanut butter. You can also mix in fruit purees, zest, or extracts into the cream cheese mixture for a burst of flavor.

Cooking Tips & Tricks

To ensure your cheesecakes turn out perfectly, here are a few tips and tricks:

- Make sure the cream cheese is at room temperature before mixing to avoid lumps.

- Do not overmix the batter after adding the eggs; this can incorporate too much air and cause the cheesecakes to crack.

- Use a water bath when baking if you want to prevent the tops from cracking, although it's not necessary for this recipe since the tops will be covered with cookie crumbs and chocolate.

- Chill the cheesecakes thoroughly before serving to allow them to set properly.

Serving Suggestions

These mini cheesecakes are perfect on their own, but for an extra special touch, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries also make a delightful and colorful addition.

Cooking Techniques

This recipe involves basic baking techniques such as mixing, baking, and melting chocolate. For a smoother cheesecake texture, consider using a food processor to blend the cream cheese mixture.

Ingredient Substitutions

If you're looking to make this recipe a bit lighter, you can substitute the regular cream cheese with a low-fat version. For a different flavor profile, dark chocolate can be used instead of semisweet chocolate pieces.

Make Ahead Tips

These cheesecakes can be made ahead and stored in the refrigerator for up to 3 days. For longer storage, freeze them without the chocolate topping and add it after thawing.

Presentation Ideas

For an elegant presentation, drizzle the melted chocolate in a zigzag pattern and garnish with a small mint leaf or edible flower on top of each cheesecake.

Pairing Recommendations

Enjoy these mini cheesecakes with a cup of coffee or a glass of dessert wine, such as a Port or a sweet Riesling, to complement the rich flavors.

Storage and Reheating Instructions

Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. These treats are best enjoyed cold, so reheating is not necessary. If frozen, thaw in the refrigerator before serving.

Nutrition Information

Calories per serving

Each serving of "All to Myself Cheesecakes" contains approximately 290 calories. The majority of these calories come from fats and carbohydrates.


Each serving of "All to Myself Cheesecakes" contains approximately 22 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the sugar and the chocolate sandwich cookies.


These mini cheesecakes are rich in fats, with each serving containing about 18 grams of fat. The fats come from the cream cheese, eggs, and the chocolate pieces used in the recipe.


Each cheesecake provides around 5 grams of protein, primarily from the cream cheese and eggs.

Vitamins and minerals

These cheesecakes offer small amounts of calcium and vitamin A, thanks to the cream cheese and eggs. However, they should not be considered a significant source of vitamins and minerals.


This recipe contains common allergens such as dairy (cream cheese, eggs) and gluten (chocolate sandwich cookies). Individuals with allergies to these ingredients should avoid this dessert.


"All to Myself Cheesecakes" are a high-calorie, indulgent treat best enjoyed occasionally. They are rich in fats and carbohydrates, with moderate protein content, and contain allergens like dairy and gluten.


The "All to Myself Cheesecakes" recipe is a delightful way to indulge in the rich, creamy goodness of cheesecake with the added crunch and flavor of chocolate sandwich cookies. Perfect for special occasions or a treat just for you, these mini cheesecakes are sure to satisfy any sweet tooth. With a variety of serving suggestions and variations, you can make this recipe your own and enjoy a little slice of heaven anytime.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was a warm summer day, and I was visiting my dear friend Martha for our weekly coffee and catch-up session. Martha was always full of surprises, and that day was no exception.

As we sipped our coffee and chatted about the latest gossip in town, Martha suddenly got up and disappeared into the kitchen. I could hear the clinking of pots and pans, and the delicious smell of something sweet wafted into the living room. Curious, I got up to investigate.

To my delight, Martha was busy making individual cheesecakes in little ramekins. She explained to me that these were her famous "All to Myself Cheesecakes" - a recipe she had picked up during her travels in Europe. She promised me that they were the most decadent and creamy cheesecakes I would ever taste.

I watched in awe as Martha effortlessly whipped up the batter, explaining each step to me as she went along. She told me that the secret to the perfect cheesecake was to use high-quality ingredients, especially cream cheese and sour cream. She also stressed the importance of baking the cheesecakes in a water bath to ensure they cooked evenly and didn't crack.

After the cheesecakes were baked and cooled, Martha topped them with a dollop of homemade raspberry compote and a sprinkling of crushed graham crackers. The end result was a masterpiece - creamy, tangy, and perfectly sweet.

I couldn't wait to try one, and when I finally did, I was in heaven. The cheesecake was velvety smooth, with just the right amount of sweetness and tanginess. It was truly a dessert fit for royalty.

From that day on, I was hooked. I begged Martha for the recipe, and she graciously shared it with me. I made the cheesecakes for every special occasion - birthdays, holidays, and dinner parties. They were always a hit, and people would rave about them for weeks afterward.

Over the years, I have made some tweaks to Martha's original recipe, adding my own personal touch. I experimented with different flavors and toppings, creating variations like chocolate swirl, lemon blueberry, and salted caramel. Each one was a new delight, and I loved sharing them with friends and family.

One of my favorite memories with the All to Myself Cheesecakes was when my granddaughter, Emma, came to visit. She was a budding chef herself, always eager to learn new recipes and techniques. I decided to pass down the recipe to her, just as Martha had done for me.

Emma and I spent a whole afternoon in the kitchen, mixing and baking and laughing. She was a natural, and I could see the passion for cooking spark in her eyes. When we finally sat down to enjoy our cheesecakes, I knew that I had passed on a special tradition to the next generation.

Now, whenever Emma visits, she always asks to make the All to Myself Cheesecakes. It warms my heart to see her carrying on the legacy, putting her own spin on the recipe and sharing it with her friends.

As I sit here reminiscing about the first time I tasted Martha's All to Myself Cheesecakes, I am filled with gratitude for the memories and the connections that food can bring. Cooking is more than just following a recipe - it is about creating moments of joy and togetherness, sharing love and laughter with those we hold dear.

And so, I will continue to make these cheesecakes for years to come, passing down the recipe and the stories behind it to my loved ones. Because in the end, that is what truly matters - the bond we share over a delicious slice of cheesecake, made with love and memories.


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