Mini Chocolate Cheesecakes
Mini chocolate cheesecakes are the dessert I make when I want something that looks fancy but takes almost no effort. Each one is a rich, creamy bite with a crisp cookie crust and a glossy chocolate topping. The filling is silky and deeply chocolatey, and the muffin tin gives you twelve perfect portions from one simple batch. There is no slicing, no messy plating, and no fuss.
Equipment
- 12-cup muffin tin
- Cupcake liners paper or foil
- Food processor for crushing the cookies; or a zip-top bag and rolling pin
- Cooling rack
- Large mixing bowl
- Medium microwave-safe bowl
- Rubber spatula
- Small spoon for topping
Ingredients
For the Crust
- 16 chocolate sandwich cookies crushed into fine crumbs, about 1 1/2 cups
- 3 tablespoons unsalted butter melted
For the Filling
- 16 ounces full-fat cream cheese 2 blocks, softened
- 1/2 cup granulated sugar
- 1/4 cup Dutch-processed cocoa powder sifted
- 1/2 cup sour cream at room temperature
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips melted and slightly cooled, for the filling
- 1/8 teaspoon fine salt
- 1 teaspoon instant espresso powder optional, but it deepens the chocolate flavor
For the Ganache Topping
- 1/2 cup semisweet chocolate chips for the ganache topping
- 1/4 cup heavy cream for the ganache topping
For Serving (Optional)
- whipped cream for topping
- fresh raspberries for topping
- chocolate shavings for topping
- flaky sea salt for topping
- fresh strawberry for topping
- maraschino cherry for topping
- caramel sauce for drizzling
Instructions
- Place an oven rack in the center position and preheat your oven to 325°F (163°C). Place a cupcake liner in each of the 12 cups of your muffin tin.
- Add the chocolate sandwich cookies to a food processor and pulse until fine crumbs form. Mix with melted butter until the crumbs hold together when pinched, then divide evenly among the liners and press firmly into the bottom.
- Bake the crusts for 5 minutes to help them set and stay crisp under the filling. Remove from the oven and set on a cooling rack, leaving the oven on at 325°F.
- Microwave 1/2 cup semisweet chocolate chips on 50% power in 30-second bursts, stirring after each, until smooth. Set aside for about 5 minutes to cool slightly but stay pourable.
- Beat the softened cream cheese with a hand mixer on medium speed for about 2 minutes until completely smooth, scraping down the sides and bottom of the bowl.
- Add the granulated sugar and beat on medium-low for 1 minute. Sift the cocoa powder over the bowl, add the salt and optional espresso powder, and beat on low until uniform in color.
- Mix in the sour cream and vanilla on low until combined. Add the eggs one at a time, mixing on low for just 15 to 20 seconds after each, then scrape down the bowl.
- Pour the cooled melted chocolate into the batter and mix on the lowest speed, or fold gently with a spatula, until glossy and evenly colored with no streaks remaining.
- Spoon or pour the batter over the crusts, filling each liner about three-quarters full. Tap the tin gently on the counter and bake at 325°F for 18 to 22 minutes, until edges are set and centers have only a slight jiggle.
- Turn the oven off, crack the door open, and let the cheesecakes sit inside for 10 minutes. Move the tin to a cooling rack and cool at room temperature for about 1 hour, then cover loosely and refrigerate for at least 4 hours or overnight.
- Place the remaining 1/2 cup chocolate chips in a small heatproof bowl. Warm the heavy cream until it just begins to steam, pour over the chocolate, and let sit for 2 minutes. Stir slowly until smooth and shiny, then let thicken for 5 minutes. Spoon about 1 to 2 teaspoons over each chilled cheesecake and spread gently to the edges.
- Refrigerate the topped cheesecakes for 15 more minutes so the ganache sets before serving.
Notes
- Use room temperature ingredients: Cold cream cheese leaves lumps, and cold eggs can make the batter separate.
- Choose full-fat cream cheese: Block style cream cheese gives the best texture, and low-fat versions can turn watery.
- Mix on low once the eggs go in: Overbeating adds air, which causes puffing and then sinking.
- Check your oven temperature: Many ovens run hot, so an oven thermometer helps you bake at a true 325°F.
- Watch the jiggle: The centers should wobble slightly, because they finish setting as they cool.
- Do not skip the chill time: Four hours in the fridge gives clean flavor and a firm, sliceable texture.
- Warm the ganache gently: Overheated cream can make the topping grainy.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze without the ganache on a tray until solid, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and add the topping before serving.
- Variations: Try peanut butter swirl, raspberry chocolate, chocolate chip, graham cracker crust, orange chocolate, or white chocolate ganache.
Nutrition
Serving: 1Mini CheesecakeCalories: 320kcalCarbohydrates: 24gProtein: 5gFat: 24gSaturated Fat: 13gSodium: 190mgSugar: 17g
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