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Mini Chocolate Cheesecakes Recipe


Mini Chocolate Cheesecakes: Preheat your oven to 300 degrees F (150 degrees C). You will need a 12 cup cupcake (muffin) pan. Line each cup with a paper liner. 

Crust: In a bowl, combine the Graham Cracker Crumbs (or crushed Digestive Biscuits) and melted butter. (Can also do this step in a food processor.) Press a heaping tablespoon (about 13 grams) of crumbs onto the bottom of each cup. Refrigerate while you make the filling.

Cheesecake Filling: Melt the chocolate in a stainless steel bowl, placed over a saucepan of simmering water. Remove from heat and set aside to cool while you make the batter.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese, sugar, and vanilla extract, on low speed, until creamy and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the melted chocolate and beat until incorporated. Finally, add the sour cream and beat just until incorporated. Remove the crusts from the refrigerator and evenly place the filling into the 12 cups. 

Bake for about 20 - 25 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool to room temperature and then  refrigerate for one hour (up to overnight), or until firm, before covering with the Chocolate Ganache.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream and butter just to a boil, in a small saucepan over medium heat (or in the microwave). Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool, at room temperature, until of spreading consistency, and then pour a heaping tablespoon (about 20 grams) of the Chocolate Ganache on top of each cheesecake. Spread evenly with an offset spatula or back of a spoon. If desired, garnish with grated chocolate or chocolate shavings. Cover and return to the refrigerator for several hours before servings.

To serve, gently peel off the paper liners and place on your serving plate. These cheesecakes can be covered and stored in the refrigerator for 3 to 4 days. They can also be frozen for about two months. Defrost in the refrigerator overnight.

Makes 12 Mini Chocolate Cheesecakes.

Scan for Demonstration Video

Graham Cracker Crumb Crust:

1 cup (100 grams) Graham Cracker Crumbs (or crushed Digestive Biscuits)

4 - 5 tablespoons (55-65 grams) melted unsalted butter

Chocolate Cheesecake Filling:

6 ounces (170 grams) semi-sweet or bittersweet chocolate, coarsely chopped

1 pound (450 grams) (2 - 8 ounce packages) full fat cream cheese, at room temperature

2/3 cup (135 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

2 large eggs (100 grams out of the shell), at room temperature

1/2 cup (120 ml/grams) full fat sour cream, at room temperature

Chocolate Ganache:

4 ounces (120 grams) semi-sweet or bittersweet chocolate, finely chopped

1/2 cup (120 ml/grams) heavy whipping cream (cream with a 35-40% butterfat content)

1 tablespoon (13 grams) unsalted butter