Chocolate desserts are universally adored, but there’s something uniquely enchanting about mini cheesecakes. These Mini Chocolate Cheesecakes combine the richness of chocolate with the creamy decadence of cheesecake, creating an irresistible dessert. Each portion is perfectly crafted with a crunchy graham cracker base, a smooth and luscious chocolate cheesecake filling, and a luxurious chocolate truffle topping. Ideal for parties, special celebrations, or even as a personal treat, these mini cheesecakes are as delightful to look at as they are to eat.
PrintMini Chocolate Cheesecakes: A Bite-Sized Indulgence for Chocolate Lovers
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- Total Time: 6 hours 30 minutes
- Yield: 16 Mini Cheesecakes
Ingredients
Base
- Graham crackers: 200 g (finely crushed)
- Unsalted butter: 80 g (melted)
The graham cracker base provides a sturdy and flavorful foundation for the cheesecake. Crushing the crackers finely ensures a cohesive crust that holds together well. The melted butter acts as a binding agent, giving the base its rich, buttery flavor.
Chocolate Cheesecake Filling
- Gelatine powder: 3 tsp
- Hot water: 3 tbsp
- Cream cheese: 250 g
- Sugar: 150 g
- Dark chocolate: 175 g (melted)
- Heavy cream: 600 ml
- Vanilla extract: 2 tsp
The filling is the star of the show, offering a rich, creamy texture and an intense chocolate flavor. Gelatine helps the cheesecake set properly, while the cream cheese provides the characteristic tang and smoothness. Sugar sweetens the mixture, and dark chocolate adds depth and richness. Heavy cream lightens the filling and ensures a silky finish, while vanilla enhances the overall flavor.
Chocolate Truffle Topping
- Dark chocolate: 300 g
- Heavy cream: 150 ml
This luxurious topping adds the final touch to these mini cheesecakes. The combination of dark chocolate and cream creates a glossy ganache that can be piped for an elegant finish.
Optional Garnish
- Edible gold leaf
Instructions
Step 1: Preparing the Base
Start by finely crushing the graham crackers. A food processor is ideal for achieving a uniform texture, but a sealed plastic bag and rolling pin work just as well. In a mixing bowl, combine the crushed graham crackers with melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture firmly into the cavities of a silicone mold or a cupcake tray lined with paper baking cups. Use the back of a spoon or a small flat object to ensure an even and compact layer. Refrigerate the crusts while you prepare the filling.
Step 2: Creating the Chocolate Cheesecake Filling
Dissolve the gelatine in hot water, stirring until completely smooth. If any crystals remain, microwave the mixture for 10 seconds to fully dissolve. Set this aside to cool slightly.
In a large bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy. This step is crucial for ensuring a lump-free filling, so take your time.
Melt the dark chocolate in the microwave using 30-second bursts, stirring after each interval. Once melted and smooth, add the chocolate to the cream cheese mixture, mixing until well incorporated.
Pour in the heavy cream and vanilla extract, and continue to beat the mixture on medium speed. The filling should be light and fluffy, with a rich chocolate flavor. With the mixer running, slowly add the dissolved gelatine. Mix until everything is well combined.
Pipe or spoon the cheesecake filling over the prepared crusts, filling each mold to the top. Smooth the tops with an angled spatula for a professional finish. Freeze the cheesecakes overnight to ensure they set firmly.
Step 3: Preparing the Chocolate Truffle Topping
To create the ganache, heat the heavy cream in a small saucepan until it’s just about to boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for one minute to allow the chocolate to melt, then stir until smooth and glossy.
Set aside two tablespoons of the ganache for drizzling later. Refrigerate the remaining ganache, stirring every 10 minutes, until it thickens to a pipeable consistency. This process can take about 30 minutes, depending on your refrigerator’s temperature.
Step 4: Assembling the Mini Cheesecakes
Carefully remove the frozen cheesecakes from their molds or cupcake liners. Arrange them on a serving platter.
Reheat the reserved ganache for 10 seconds in the microwave to achieve a drizzling consistency. Using a spoon, drizzle the ganache over each cheesecake in decorative patterns.
Fit a piping bag with a French star tip and fill it with the thickened ganache. Pipe a swirl or “kiss” onto the top of each cheesecake. For an extra touch of elegance, garnish the truffle topping with a tiny piece of edible gold leaf.
Refrigerate the assembled cheesecakes for two hours to thaw before serving.
Notes
- Finely crush the graham crackers for a smoother and more cohesive base.
- Ensure the gelatine is fully dissolved to avoid lumps in the filling.
- Use high-quality dark chocolate for a richer and more luxurious flavor.
- Allow the ganache to cool to the right consistency before piping to achieve clean and elegant decorations.
- Freeze the cheesecakes overnight for the best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
The magic of these cheesecakes lies in their perfect balance of flavors and textures. The buttery graham cracker crust provides a satisfying crunch, contrasting beautifully with the velvety chocolate filling. Topping it all off is a glossy, rich ganache that sets into a truffle-like crown, adding a layer of indulgence. Whether you’re an experienced baker or a novice in the kitchen, this recipe guides you through each step to ensure success. Let’s dive into the details and explore how to create this show-stopping dessert.
The Ingredients That Make the Magic
Each component of this recipe is crafted to create the ultimate chocolate experience. Here’s a breakdown of what you’ll need:
Base
- Graham crackers: 200 g (finely crushed)
- Unsalted butter: 80 g (melted)
The graham cracker base provides a sturdy and flavorful foundation for the cheesecake. Crushing the crackers finely ensures a cohesive crust that holds together well. The melted butter acts as a binding agent, giving the base its rich, buttery flavor.
Chocolate Cheesecake Filling
- Gelatine powder: 3 tsp
- Hot water: 3 tbsp
- Cream cheese: 250 g
- Sugar: 150 g
- Dark chocolate: 175 g (melted)
- Heavy cream: 600 ml
- Vanilla extract: 2 tsp
The filling is the star of the show, offering a rich, creamy texture and an intense chocolate flavor. Gelatine helps the cheesecake set properly, while the cream cheese provides the characteristic tang and smoothness. Sugar sweetens the mixture, and dark chocolate adds depth and richness. Heavy cream lightens the filling and ensures a silky finish, while vanilla enhances the overall flavor.
Chocolate Truffle Topping
- Dark chocolate: 300 g
- Heavy cream: 150 ml
This luxurious topping adds the final touch to these mini cheesecakes. The combination of dark chocolate and cream creates a glossy ganache that can be piped for an elegant finish.
Optional Garnish
- Edible gold leaf
For a touch of luxury, edible gold leaf transforms these desserts into gourmet treats, making them perfect for special occasions.
Crafting the Perfect Mini Chocolate Cheesecakes
This recipe is straightforward, with each step designed to maximize flavor and texture. Follow these detailed instructions to create your mini masterpieces.
Step 1: Preparing the Base
Start by finely crushing the graham crackers. A food processor is ideal for achieving a uniform texture, but a sealed plastic bag and rolling pin work just as well. In a mixing bowl, combine the crushed graham crackers with melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture firmly into the cavities of a silicone mold or a cupcake tray lined with paper baking cups. Use the back of a spoon or a small flat object to ensure an even and compact layer. Refrigerate the crusts while you prepare the filling.
Step 2: Creating the Chocolate Cheesecake Filling
Dissolve the gelatine in hot water, stirring until completely smooth. If any crystals remain, microwave the mixture for 10 seconds to fully dissolve. Set this aside to cool slightly.
In a large bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy. This step is crucial for ensuring a lump-free filling, so take your time.
Melt the dark chocolate in the microwave using 30-second bursts, stirring after each interval. Once melted and smooth, add the chocolate to the cream cheese mixture, mixing until well incorporated.
Pour in the heavy cream and vanilla extract, and continue to beat the mixture on medium speed. The filling should be light and fluffy, with a rich chocolate flavor. With the mixer running, slowly add the dissolved gelatine. Mix until everything is well combined.
Pipe or spoon the cheesecake filling over the prepared crusts, filling each mold to the top. Smooth the tops with an angled spatula for a professional finish. Freeze the cheesecakes overnight to ensure they set firmly.
Step 3: Preparing the Chocolate Truffle Topping
To create the ganache, heat the heavy cream in a small saucepan until it’s just about to boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for one minute to allow the chocolate to melt, then stir until smooth and glossy.
Set aside two tablespoons of the ganache for drizzling later. Refrigerate the remaining ganache, stirring every 10 minutes, until it thickens to a pipeable consistency. This process can take about 30 minutes, depending on your refrigerator’s temperature.
Step 4: Assembling the Mini Cheesecakes
Carefully remove the frozen cheesecakes from their molds or cupcake liners. Arrange them on a serving platter.
Reheat the reserved ganache for 10 seconds in the microwave to achieve a drizzling consistency. Using a spoon, drizzle the ganache over each cheesecake in decorative patterns.
Fit a piping bag with a French star tip and fill it with the thickened ganache. Pipe a swirl or “kiss” onto the top of each cheesecake. For an extra touch of elegance, garnish the truffle topping with a tiny piece of edible gold leaf.
Refrigerate the assembled cheesecakes for two hours to thaw before serving.
The Flavors and Textures
These Mini Chocolate Cheesecakes offer a symphony of flavors and textures. The crust is buttery and slightly crumbly, providing a satisfying crunch with every bite. The cheesecake filling is smooth and creamy, with a rich chocolate flavor that melts in your mouth. The truffle topping adds a decadent layer of intensity, with its silky ganache texture and deep chocolate notes.
Tips for Perfect Results
- Finely crush the graham crackers for a smoother and more cohesive base.
- Ensure the gelatine is fully dissolved to avoid lumps in the filling.
- Use high-quality dark chocolate for a richer and more luxurious flavor.
- Allow the ganache to cool to the right consistency before piping to achieve clean and elegant decorations.
- Freeze the cheesecakes overnight for the best results.
Variations
- Swap the graham crackers for chocolate cookies to intensify the chocolate flavor.
- Add a splash of liqueur, such as Baileys or Kahlua, to the filling for an adult twist.
- Replace dark chocolate with milk or white chocolate for a sweeter and milder flavor.
- Sprinkle crushed nuts or chocolate shavings on top for added texture and visual appeal.
Serving Suggestions
These cheesecakes are perfect for any occasion, from casual get-togethers to formal celebrations. Serve them on a tiered dessert tray for a stunning presentation, or pair them with fresh berries for a refreshing contrast. They also make thoughtful gifts when individually wrapped in decorative boxes.
Conclusion
Mini Chocolate Cheesecakes are the epitome of indulgence, combining the best of cheesecake and chocolate into a bite-sized dessert. With their rich flavors, creamy textures, and elegant appearance, they’re sure to impress anyone who tries them. Whether you’re making them for a special occasion or simply treating yourself, these mini cheesecakes are worth every step. Gather your ingredients, follow the instructions, and prepare to create a dessert that’s as delightful to make as it is to eat.