Mini Chocolate Cheesecakes

Mini Chocolate Cheesecakes are rich, bite-sized desserts featuring a crunchy cookie crust, a smooth and creamy chocolate cheesecake filling, and a luscious chocolate ganache topping. These individual treats are elegant, indulgent, and perfect for chocolate lovers who want all the decadence of a full-sized cheesecake in a mini version.

Mini Chocolate Cheesecakes

Why These Mini Chocolate Cheesecakes Are the Best

• Chocolate Cookie Crust: Crunchy and flavorful, it’s the perfect base.
• Silky Chocolate Filling: Made with cream cheese and melted chocolate for a rich, smooth texture.
• Glossy Ganache Topping: Adds an extra layer of indulgence.
• Perfectly Portioned: Great for serving at parties or special occasions.
• Easy to Make Ahead: They chill well and taste even better the next day.

Perfect for Any Occasion

Whether you’re hosting a party, bringing a dessert to a potluck, or just craving a chocolate fix, Mini Chocolate Cheesecakes are an ideal choice. They’re adorable, elegant, and sure to impress guests with both looks and taste.

Ingredient Notes

Crust

• Cookies: Crushed crumbs form a chocolatey, slightly crunchy base that supports each mini cheesecake.
• Unsalted Butter: Melds with the crumbs to bind and add buttery richness while keeping the crust crisp yet tender.

Chocolate Cheesecake Filling

• Heavy Cream: Warms and smooths the melted chocolate, lending silkiness to the batter.
• Semisweet Chocolate: Infuses deep cocoa flavor and sets into a luscious, truffle-like texture when chilled.
• Cream Cheese: The creamy, tangy backbone that gives each bite its classic cheesecake richness.
• Granulated Sugar: Sweetens and helps the filling bake up smooth and cohesive.
• Eggs: Bind the mixture and create a light, velvety structure as they bake.
• Vanilla Extract: Rounds out the chocolate notes with mellow, aromatic warmth.
• Cocoa Powder: Intensifies the chocolate profile and enriches color and taste.

Ganache

• Heavy Cream: Provides the silky foundation that turns chocolate into a glossy glaze.
• Semisweet Chocolate: Melts into the cream for a shiny, decadent topping that seals in moisture

Tips for Making the Best Mini Chocolate Cheesecakes

• Use a Muffin Tin with Liners: Keeps them neat and easy to remove.
• Don’t Overbake: The centers should be slightly jiggly when done.
• Cool Before Adding Ganache: Prevents the topping from melting into the filling.
• Chill Thoroughly: Allows the flavors and texture to fully develop.
• Decorate Simply: A sprinkle of chocolate shavings or a raspberry on top adds a lovely touch.

Serving Suggestions

• With Fresh Berries: Raspberries or strawberries contrast beautifully with the chocolate.
• With Whipped Cream: Adds a light, creamy finish.
• With a Dusting of Cocoa Powder or Sea Salt: Enhances the chocolate flavor.
• With Espresso or Coffee: A bold pairing that complements the richness.

A Must Try

With layers of chocolate in every bite—from the crisp cookie crust to the creamy filling and smooth ganache—Mini Chocolate Cheesecakes are a dream come true for chocolate lovers. Easy to serve and even easier to devour, they’re the ultimate little indulgence for any dessert table!

Be sure to check out these other delicious recipes!

• Mini Caramel Apple Cheesecakes

• Mini Cranberry Cheesecakes

• Mini Lemon Cheesecakes

• Mini Strawberry Cheesecakes

Mini Chocolate Cheesecakes

Mini Chocolate Cheesecakes deliver a rich cookie crust, silky cocoa-kissed cheesecake, and glossy ganache for bite-sized indulgence at every party.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Ingredients

  

For the crust:

• 12 cookies
• 2 ½ Tbsp 70 g unsalted butter melted

For the chocolate cheesecake filling:

• ¼ cup 60 ml heavy cream
• 12 ounces cream cheese softened to room temperature
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 1 tbsp cocoa powder
• ½ cup 100 g granulated sugar
• 6 ounces semisweet chocolate chopped

For the ganache

• ¼ cup 60 ml heavy cream
• 3 ounces semisweet chocolate chopped

Instructions

 

For the Crust:

• Preheat your oven to 350°F (180°C) and get your cupcake tin ready by lining it with cupcake liners.
• Toss the cookies into a food processor and pulse until they’re crushed into small crumbs.
• Pour in the melted butter and pulse again until everything’s mixed and crumbly.
• Spoon about a tablespoon of the mixture into each cupcake liner and press it down into a flat layer. A shot glass works perfectly, but the back of a spoon or clean fingers will do the trick too!
• Pop the tin into the oven and bake for 5 minutes.
• Once they’re done, take them out and set them aside to cool a bit. Don’t forget to lower the oven temperature to 325°F (163°C) for the next step!

For the filling:

• In a small saucepan or a microwave-safe bowl, combine the heavy cream and chocolate. Gently heat the mixture, stirring often, until the chocolate melts and everything is smooth and glossy. If you're using the microwave, heat it in 30-second bursts at 50% power, stirring each time until melted.
• In a large mixing bowl (I love using my stand mixer with the paddle attachment for this), beat the cream cheese and sugar together on low speed until fully combined. Don’t forget to scrape down the bottom and sides of the bowl so everything mixes evenly—keep beating until smooth and creamy.
• Crack in the eggs one at a time, beating after each addition. Scrape the bowl as needed to keep everything nice and smooth.
• Now stir in the vanilla extract, followed by the cocoa powder.
• Next up, pour in that delicious melted chocolate and cream mixture. Beat on low speed just until everything is combined. Scrape down the bowl again and give it one final mix until it’s perfectly smooth.
• Time to fill those cupcake liners! Use a small cookie or ice cream scoop to evenly divide the batter among the 12 liners. Fill them all the way to the top and smooth the tops with a spatula.
• Bake for 20–25 minutes, then take them out and let them cool at room temperature for about an hour. After that, pop them in the refrigator for 2 hours or until they’re nice and firm. Once chilled, remove the cheesecakes from the muffin tin!

Make the ganache

• Heat the heavy cream until it's steaming hot (but not boiling). You can do this in a small saucepan over low heat or in the microwave—whichever you prefer!
• Place the chopped chocolate in a small mixing bowl, then pour the hot cream right over it. Let it sit for 5 minutes so the chocolate can melt, then whisk everything together until smooth and silky.
• Spoon a bit of the ganache on top of each cheesecake and spread it gently. Pop the cheesecakes back in the fridge so the ganache can set before serving. Enjoy that rich, chocolatey finish!

Notes

Storage: You can totally make these mini cheesecakes ahead of time! Once they’ve cooled completely, pop them into an airtight container and keep them in the fridge for up to 2 days.

Freezing: Yep, they freeze beautifully too! After the cheesecakes have cooled, wrap each one in plastic wrap, then place them all in a freezer-safe bag or container. They’ll stay good in the freezer for up to 3 months. When you’re ready to enjoy, just move them to the refrigerator and let them thaw overnight. 🍰❄️

Keyword Chocolate Cheesecakes, Mini Chocolate Cheesecakes

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Mini Chocolate Cheesecakes