Description
These Mini Chocolate Cheesecakes offer a rich and decadent treat with a chocolate-infused crust, creamy chocolate cheesecake filling, and a smooth chocolate ganache topping, perfect for parties or a special dessert.
Ingredients
Scale
Crust
- 1 1/2 Cups flour
- 3 Tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 Tablespoons unsalted butter, softened
- 1 Cup sugar
- 2 large egg yolks
- 2 Tablespoons whole milk
- 2 teaspoons pure vanilla extract
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 Cup sugar
- 1/2 Cup sour cream
- 3/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 large eggs
- 3 Tablespoons Hershey Dark cocoa powder
Topping
- 1 box Whopper chocolate candies
- 1 Cup semi sweet chocolate chips
- 1/2 Cup heavy whipping cream
Instructions
- Prepare the crust mixture: In a large mixing bowl, combine the flour, cocoa powder, baking soda, and kosher salt. In a separate bowl, beat the softened butter with sugar until creamy. Add the egg yolks, whole milk, and vanilla extract, mixing well. Gradually combine the wet ingredients with the dry ingredients until a smooth dough forms. Press the dough evenly into the bottom of mini cheesecake tins or a mini muffin pan to form the crust base.
- Make the cheesecake filling: In a clean bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, vanilla extract, and salt, and continue to beat until creamy and fully combined. Beat in the eggs one at a time, then mix in the Hershey Dark cocoa powder until the mixture is fully blended and smooth. Pour the filling evenly over the crusts in the mini pans.
- Bake the mini cheesecakes: Preheat your oven to 325°F (163°C). Place the mini pans on a baking sheet and bake for approximately 28 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow cooling to room temperature before refrigeration for several hours or overnight to set fully.
- Prepare the chocolate ganache topping: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi sweet chocolate chips in a heatproof bowl. Let sit for two minutes, then stir until smooth and glossy. Spoon or drizzle the ganache over the chilled cheesecakes and decorate each with Whopper chocolate candies.
- Serve and enjoy: Once the ganache is set, carefully remove the mini cheesecakes from the pans, serve chilled, and enjoy the delicious chocolate-infused treat.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
- Use a non-stick or silicone mini muffin pan for easier removal of the cheesecakes.
- You can substitute Whopper candies with any other favorite chocolate candies or sprinkles.
- For a firmer crust, chill the dough in the pans for 10 minutes before baking.
- Store leftover cheesecakes refrigerated in an airtight container for up to 4 days.
