Description
These Mini Chocolate Layered Cheesecakes are rich, creamy, and perfectly portioned individual desserts featuring a chocolate cookie crust, smooth chocolate-infused cheesecake filling, and a silky chocolate ganache topping. Easy to make and beautifully layered, they are ideal for any occasion and can be prepared ahead of time.
Ingredients
Scale
Crust:
- ¾ cup chocolate cookie crumbs (like Oreos, without filling)
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons cocoa powder
Chocolate Ganache Topping:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F and line a muffin tin with 6–8 paper or silicone liners. In a bowl, combine the chocolate cookie crumbs and melted butter until the mixture is well blended. Press about 1 tablespoon of this crust mixture firmly into the bottom of each liner. Bake for 5 minutes, then remove and set aside to cool slightly.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese together with the sugar until smooth and creamy. Add in the egg, vanilla extract, sour cream, and cocoa powder, then beat until the mixture is fully combined and silky.
- Assemble and Bake: Spoon the cheesecake filling evenly over the pre-baked crusts, filling each liner nearly to the top. Bake in the oven for 15–18 minutes or until the centers are just set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool completely at room temperature.
- Chill the Cheesecakes: Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours to set properly.
- Prepare the Ganache: Heat the heavy cream in a microwave-safe container or on the stove until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes, then stir until the ganache is completely smooth and glossy.
- Top and Set: Spoon or spread the ganache evenly over the chilled cheesecakes. Return them to the refrigerator and chill for an additional 15–20 minutes until the ganache is firm. Serve and enjoy.
Notes
- For extra flair, top with whipped cream, chocolate shavings, or fresh berries before serving.
- These mini cheesecakes can be made ahead and stored in the refrigerator for up to 4 days.
- Ensure cream cheese is softened to room temperature for a smooth batter and avoid lumps.
- Use a gentle hand when mixing to prevent air bubbles in the cheesecake filling.
