These Mini Death By Chocolate Cheesecakes are the ultimate indulgence for chocolate lovers. With a rich chocolate crust, creamy chocolate cheesecake filling, and decadent ganache topping, these bite-sized treats will satisfy any sweet tooth!
Ingredients
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (Oreos work great!)
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup sour cream, at room temperature
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
- 2 tablespoons unsweetened cocoa powder
For the Ganache Topping:
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Optional Garnishes:
- Whipped cream
- Chocolate shavings or curls
- Mini chocolate chips
Instructions
Step 1: Prep and Make the Crust
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix the chocolate cookie crumbs with the melted butter until evenly moistened.
- Divide the mixture evenly among the muffin cups, pressing firmly into the bottom to form the crust. Bake for 5 minutes, then let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Mix in the melted chocolate and cocoa powder until fully incorporated.
- Spoon the cheesecake filling evenly over the prepared crusts, filling each muffin liner almost to the top.
Step 3: Bake and Cool
- Bake in the preheated oven for 18-22 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and allow the cheesecakes to cool in the pan for 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours or until fully set.
Step 4: Make the Ganache Topping
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Spoon or drizzle the ganache over the chilled cheesecakes, spreading evenly.
Step 5: Garnish and Serve
- Top each mini cheesecake with whipped cream, chocolate shavings, or mini chocolate chips if desired.
- Serve chilled and enjoy the ultimate chocolate experience!
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: These cheesecakes freeze beautifully! Wrap each one tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Make-Ahead: Perfect for parties! Prepare the cheesecakes the day before and add the ganache topping the day of serving.
Nutrition (Per Cheesecake, Makes 12):
- Calories: 320
- Carbohydrates: 25g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 85mg
- Sodium: 150mg
- Sugar: 18g
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