Description
These Mini Chocolate Layered Cheesecakes are a decadent treat combining a rich chocolate crust, luscious chocolate ganache, and creamy cheesecake, all topped with chocolate whipped cream. Perfect for parties or a sweet indulgence at home!
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
- Chocolate shavings or curls (for garnish)
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.
- In a bowl, mix the chocolate cookie crumbs with the melted butter until well combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each lined cup, pressing firmly to create the crust.
- Bake for 5 minutes, then set aside to cool.
- Make the chocolate ganache layer:
- In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil).
- Remove from heat and pour over the chocolate chips in a bowl. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
- Spoon a layer of ganache over each cooled crust and place the tray in the fridge to set while you prepare the cheesecake filling.
- Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Add vanilla extract and sour cream, and beat until fully combined and smooth.
- Spoon the cheesecake mixture over the chocolate ganache layer in each cup, filling them almost to the top.
- Bake the cheesecakes:
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let the cheesecakes cool completely. Then, refrigerate for at least 2 hours to chill.
- Make the chocolate whipped topping:
- In a cold bowl, whip the heavy cream, powdered sugar, cocoa powder, and vanilla extract together until stiff peaks form.
- Pipe or spoon the whipped cream on top of each chilled cheesecake.
- Garnish and serve:
- Garnish with chocolate shavings or curls for an elegant touch.
- Serve chilled and enjoy your Mini Chocolate Layered Cheesecakes!
Notes
These cheesecakes are a perfect combination of creamy, rich cheesecake, with layers of chocolate ganache and a crunchy chocolate crust!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg