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stacked mini circular cheesecakes with white and brown marble on top.
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5 from 1 vote

Mini Marble Cheesecakes

Mini Marble Cheesecakes with a PEEPS marshmallow topper - these easy mini cheesecakes are marbled with chocolate. Top with a PEEP for Christmas!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cheesecakes
Calories: 242kcal
Author: Dorothy Kern


For the Crust:

  • 1 ¼ cups chocolate graham crackers regular may be substituted, about 7-8 full graham cracker sheets
  • 2 tablespoons (25g) granulated sugar
  • 5 tablespoons (70g) unsalted butter melted

For the Cheesecakes:

  • 8 ounces (226g) cream cheese softened
  • ¼ cup sour cream room temperature
  • 1 large egg room temperature
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ounce (28g) semi-sweet baking chocolate
  • Chocolate or Marshmallow Whipped Cream or Cool Whip


  • Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
  • Place graham crackers in a large ziploc bag. Seal the bag except for 1” and roll with a rolling pin to crush the graham crackers to a fine crumb. This can also be done in a food processor. Stir graham cracker crumbs with sugar and melted butter. Scoop 1-2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12). Press to compact.
  • Beat cream cheese until smooth, about 30 seconds, using a stand mixer fitted with the paddle attachment or a hand mixer. Beat in sour cream, egg, sugar, and vanilla. Beat until no lumps remain. (It’s helpful if all ingredients are room temperature before starting!)
  • Melt semi-sweet baking chocolate in a small bowl on high power in 30 second increments, stirring between each, until melted and smooth. Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.
  • Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup). Scoop about 1 teaspoon of the chocolate cheesecake batter on the top and swirl with a toothpick to create the marbled look.
  • Bake cheesecakes for about 18-21 minutes until the tops are puffed and slightly cracking. Cool completely, then chill for at least 2 hours or overnight.
  • To serve: remove the cupcake liner and top with chocolate whipped cream and PEEPS® Marshmallow Snowmen or PEEPS® Marshmallow Trees!


  • All ingredients need to be room temperature to avoid lumps.
  • These can be made ahead up to 24 hours - to allow them to chill.
  • Freeze for up to 2 months.


Serving: 1mini cheesecake | Calories: 242kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 128mg | Sugar: 18g