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Mini Chocolate Cheesecakes with Chocolate Ganache and Whipped Cream Topping Recipe

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3.8 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Description

Delight in these Mini Chocolate Cheesecakes, featuring a rich Oreo crust and a luscious cocoa-infused cream cheese filling, topped with silky chocolate ganache and fluffy cocoa whipped cream. Perfectly portioned for 12 servings, these cheesecakes combine classic chocolate flavors with a creamy texture, baked to perfection and garnished with mini chocolate bars for an irresistible treat.

Ingredients

Crust

  • 1 cup (134g) Oreo cookie crumbs
  • 2 tbsp unsalted butter, melted

Filling

  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1/4 cup (58g) sour cream, room temperature
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 4 oz semi-sweet or bittersweet chocolate, chopped and melted

Ganache

  • 3 oz (85g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy whipping cream

Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 3 tbsp (22g) powdered sugar
  • 3 tbsp (14g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract

Garnish

  • Mini chocolate bars, for topping (optional)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners to prepare for the crust.
  2. Make the Crust: Combine the Oreo cookie crumbs and melted butter in a bowl. Divide this crust mixture evenly into the cupcake liners and press firmly into the bottoms to form the crust layer.
  3. Bake Crust: Bake the crusts for 5 minutes, then remove them from the oven and allow to cool while you prepare the filling.
  4. Lower Oven Temperature: Reduce the oven temperature to 300°F (148°C) for baking the cheesecakes.
  5. Prepare Filling Base: In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder on low speed until well combined, taking care not to incorporate too much air to prevent cracks. Scrape down the sides of the bowl.
  6. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until smooth and consistent.
  7. Add Eggs Slowly: Incorporate the eggs one at a time, beating slowly and scraping the bowl after each addition to ensure even blending without overmixing.
  8. Mix in Melted Chocolate: Fold in the chopped and melted chocolate into the filling until fully integrated.
  9. Fill the Cups: Spoon the cheesecake filling into each cupcake liner, filling them mostly full but leaving a little space at the top.
  10. Bake Cheesecakes: Bake for 15 minutes at 300°F (148°C). After 15 minutes, turn off the oven and leave the door closed, allowing the cheesecakes to rest inside for an additional 10 minutes.
  11. Cool Cheesecakes: Crack open the oven door slightly and let the cheesecakes cool for 15-20 minutes before transferring them to the refrigerator to cool completely. Once chilled, remove them carefully from the pan.
  12. Prepare Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the 1/4 cup heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Whisk until the mixture is smooth and glossy.
  13. Top Cheesecakes with Ganache: Spoon a small amount of the chocolate ganache onto the top of each cheesecake.
  14. Make Whipped Cream: In a large mixing bowl, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form, creating a fluffy cocoa whipped cream topping.
  15. Decorate Cheesecakes: Pipe or dollop the whipped cream onto each mini cheesecake and optionally garnish with mini chocolate bars for an extra touch of chocolatey goodness.
  16. Refrigerate Until Serving: Store the mini cheesecakes in the refrigerator until ready to serve. They are best enjoyed within 3-4 days when kept well covered.

Notes

  • Use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth batter without lumps.
  • Beating on low speed reduces air incorporation, which helps prevent cracks on the cheesecake surface.
  • Allowing the cheesecakes to rest in the turned-off oven helps them set gently, reducing cracking.
  • Whipped cream can be piped creatively for an elegant presentation.
  • Store cheesecakes in an airtight container in the fridge to maintain freshness up to 4 days.
  • Optional mini chocolate bars add texture and a decorative element to the finished dessert.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/mini-chocolate-cheesecakes-with-chocolate-ganache-and-whipped-cream-topping-recipe/