Description
Delight in these Mini Chocolate Layered Cheesecakes, featuring a rich chocolate cookie crust, a silky chocolate ganache layer, a creamy cheesecake filling, and topped with luscious chocolate whipped cream. Perfectly portioned for individual servings, these elegant desserts blend indulgent chocolate flavors with smooth cheesecake texture for a crowd-pleasing treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos or chocolate graham crackers)
- 4 tablespoons unsalted butter, melted
For the Chocolate Ganache Layer:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Chocolate Whipped Topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
For Garnish:
- Chocolate shavings or curls
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners or use a mini cheesecake pan for individual servings.
- Mix the crust ingredients: In a bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the mixture is well combined and has an even texture.
- Form the crust: Press about 1 tablespoon of the crumb mixture firmly into the bottom of each lined cup, creating an even crust layer.
- Bake the crust: Bake the crusts for 5 minutes to set, then remove from the oven and allow them to cool completely.
- Make the chocolate ganache layer: Heat the heavy cream in a small saucepan until it just begins to simmer, being careful not to let it boil.
- Melt the chocolate chips: Immediately remove the cream from heat and pour it over the semi-sweet chocolate chips in a bowl. Let sit for one minute, then stir until smooth and fully melted.
- Assemble ganache layer: Spoon a layer of the chocolate ganache over each cooled crust. Place the mini cheesecakes in the refrigerator to allow the ganache to set while preparing the cheesecake filling.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, free of lumps.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine without overmixing.
- Mix in flavorings: Add the vanilla extract and sour cream to the mixture, beating until the filling is smooth and consistent in texture.
- Fill the cups: Spoon the cheesecake filling evenly over the set ganache layer in each cup, filling them almost to the top without overflowing.
- Bake the cheesecakes: Place the tray back in the preheated oven and bake for 18 to 20 minutes until the centers are set but still slightly jiggly to the touch.
- Cool the cheesecakes: Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours to fully chill and set.
- Prepare the chocolate whipped topping: In a cold mixing bowl, whip the heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla extract together until stiff peaks form, ensuring fluffy and stable whipped cream.
- Top the cheesecakes: Pipe or spoon the chocolate whipped topping onto each chilled mini cheesecake, creating an attractive decorative layer.
- Garnish and serve: Add chocolate shavings or curls on top of the whipped cream for an elegant finish.
- Enjoy: Serve the mini chocolate layered cheesecakes chilled for the best flavor and texture experience.
Notes
- Use room temperature cream cheese to ensure a smooth and creamy cheesecake filling without lumps.
- Press the crust mixture firmly for a sturdy base that holds together well during baking and serving.
- Do not overbake the cheesecake layer; slight jiggle indicates it will set perfectly once chilled.
- Chilling the cheesecakes for a minimum of 2 hours helps achieve the ideal firmness and flavor melding.
- For a richer ganache, you may use bittersweet chocolate chips instead of semi-sweet.
- To make chocolate shavings, use a vegetable peeler on a chocolate bar for easy garnish preparation.
- Make sure to whip the cream in a cold bowl to help it reach stiff peaks faster and hold shape longer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
