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Mini Chocolate Layered Cheesecakes


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  • Author: khaoula belabess
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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