Best 2 Mini Chocolate Cheesecake Recipes

Indulge in the delectable Mini Chocolate Cheesecake, a symphony of flavors that will tantalize your taste buds. This delightful treat features a rich and creamy chocolate cheesecake filling nestled in a graham cracker crust, topped with a luscious chocolate ganache. It's the perfect dessert for any occasion, whether you're celebrating a special event or simply craving a sweet indulgence. With its velvety texture, decadent chocolate flavor, and elegant appearance, this Mini Chocolate Cheesecake is sure to impress.

The article offers two variations of this classic dessert: a traditional version and a gluten-free version, catering to various dietary preferences. Both recipes provide step-by-step instructions, ensuring that even novice bakers can achieve cheesecake perfection. The traditional recipe utilizes a graham cracker crust, while the gluten-free version offers an almond flour crust, providing a delightful alternative for those with gluten sensitivities.

Additionally, the article includes a recipe for a homemade chocolate ganache, an essential component that elevates the cheesecake to new heights of indulgence. The ganache is crafted using dark chocolate, heavy cream, and a touch of butter, resulting in a rich and glossy topping that perfectly complements the creamy cheesecake filling.

Whether you prefer the traditional or gluten-free version, the Mini Chocolate Cheesecake is sure to become a favorite in your dessert repertoire. Its compact size makes it an ideal treat for individual servings, while its captivating flavor and elegant presentation make it a stunning addition to any dessert table. So, gather your ingredients and embark on a delightful baking journey to create this irresistible Mini Chocolate Cheesecake.

Here are our top 2 tried and tested recipes!

MINI CHOCOLATE CHIP CHEESECAKE BITES

Mini Chocolate Chip Cheesecake Bites image

This is a modification of a recipe I found on cooks.com. If you love cheesecake, but are watching your figure, these are glorious!

Provided by chefGIR

Categories Cheesecake

Time 20m

Yield 20 cheesecake bites, 20 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces light cream cheese
3/4 cup Splenda granular, sugar substitute
1/2 cup Better'n Eggs®
1 teaspoon vanilla extract
1/2 cup mini chocolate chip

Steps:

Preheat oven to 375°F.
Blend first 4 ingredients together with mixer.
Stir in mini chocolate chips.
Pour into mini cupcake papers.
Bake for approximately 15-20 minutes.
Refrigerate.
Enjoy!

DEATH BY CHOCOLATE MINI CHEESECAKE PIES

Death By Chocolate Mini Cheesecake Pies image

A perfect make-ahead choice for entertaining, these mini cakes use chocolate and chopped Snickers™ candy bars to create a "to die for" dessert.

Provided by Tieghan Gerard

Categories Dessert

Time 2h30m

Yield 24

Number Of Ingredients 15

Ingredients

48 chocolate wafer cookies, crushed (about 2 1/2 cups)
6 tablespoons butter, melted
2 teaspoons corn syrup or honey
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla
2 tablespoons coffee-flavored liqueur, if desired
2 eggs
6 oz chocolate (I like to use 60% cocoa chocolate bars), melted and cooled
1/2 cup Original Bisquick™ mix
3/4 cup milk
2 cups whipping cream
2 tablespoons powdered sugar
6 oz semisweet chocolate chips, melted and cooled slightly
20 to 24 Snickers™ fun-size candy bars, frozen and then chopped

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, mix Crust ingredients. Divide mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and liqueur. Beat in eggs, 1 at a time, until well blended. Pour in the cooled (but still pourable) melted chocolate, and beat until there are no more streaks and batter looks chocolaty. Add Bisquick mix, and beat until incorporated. Pour in milk, and beat until smooth and creamy.
Divide batter evenly among cups (cups will be almost full).
Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar. Remove 3/4 cup of the whipped cream, and place in bowl; set aside. Add all but 2 tablespoons (reserve for drizzling) of the melted chocolate to the remaining whipped cream, and beat until there are no more chocolate streaks.
Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of chocolate cream and then a little dollop of whipped cream. Just before serving, garnish with chopped candy bars and a drizzle of melted chocolate. Serve chilled.

Nutrition Facts : ServingSize 1 Serving

Tips:

Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cacao content of at least 60% is ideal.
Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help to ensure a smooth and creamy cheesecake filling.
Do not overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Allow the cheesecake to cool completely before serving. This will help to ensure that the cheesecake is firm and set.

Conclusion:

These mini chocolate cheesecakes are the perfect dessert for any occasion. They are easy to make, delicious, and sure to impress your guests. With a rich chocolate flavor and a creamy cheesecake filling, these cheesecakes are sure to be a hit. So next time you are looking for a special dessert, give these mini chocolate cheesecakes a try. You won't be disappointed!