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Photo of Chocolate crunch cheesecakes by WW

Chocolate crunch cheesecakes

Total Time
2 hr 5 min
20 min
15 min
If you’re looking for a tasty chocolate treat, this cheesecake delivers. Crunchy base, smooth, creamy filling and drizzled with chocolate – Yum!


Chocolate wheaten biscuit

12 individual

Extra light sour cream

230 ml

Reduced-fat ricotta cheese

125 g

Light cream cheese

250 g

Brown sugar

cup(s), (75g)


1 medium

Cocoa powder

¼ cup(s), sifted

Dark chocolate chips

50 g, (melts) melted


  1. Preheat oven to 160°C or 140°C fan-forced. Line a 12-hole, 1/3 cup (80ml) capacity muffin tin with foil cases. Place biscuits, chocolate-side up, in base of cases.
  2. Using electric beaters, beat ricotta, cream cheese and sugar until smooth. Add egg and sour cream and beat until combined. Beat in cocoa.
  3. Spoon mixture into prepared cases. Bake for 15–18 minutes or until just set. Turn off oven. Cool cheesecakes in oven for 30 minutes with door ajar. Place in fridge for 1 hour or until chilled.
  4. Drizzle cheesecakes with melted chocolate. Allow chocolate to set. Serve.


TIP: All these cheesecakes can be stored in an airtight container in the fridge for up to 2 days. You can also freeze them (without toppings) for up to 1 month. Foil cases are less likely to go soggy than paper cases.