Mini Chocolate Cheesecakes

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These Mini Chocolate Cheesecakes are a rich and creamy treat with a crunchy graham cracker base. Each bite features a luscious chocolate filling topped with a smooth chocolate truffle. Perfectly portioned, they make a delicious and elegant dessert.

Prep Time 30

Freeze Time 6

Total Time 6 30

Servings Mini Cheesecakes

Calories 522kcal

Author Fay Khoury

INGREDIENTS

Base

200 g (7 oz) graham crackers crushed
80 g (5.6 tablespoon) butter unsalted, melted

Chocolate Cheesecake Filling

3 teaspoon (3 teaspoon) gelatine powder
3 tablespoon (3 tablespoon) water hot
250 g (8.8 oz) cream cheese
150 g (¾ cups) sugar
175 g (6.2 oz) dark chocolate
600 ml (20.3 floz) heavy cream
2 teaspoon (2 teaspoon) vanilla

Chocolate Truffle Topping

300 g (10.6 oz) dark chocolate
150 ml (5.1 floz) heavy cream

Optional Garnish

edible gold leaf

INSTRUCTIONS

Base

Mix crushed graham crackers and melted butter in a bowl.
Press the mixture firmly into the bottom of each cavity of a silicone mold or cupcake tray lined with paper baking cups.
Refrigerate while preparing the filling.

Chocolate Cheesecake Filling

Add gelatine and hot water to a small bowl or cup and stir well to dissolve gelatine. Microwave for 10 seconds if crystals remain.
Beat cream cheese and sugar on medium speed until smooth.
Melt dark chocolate in 30-second bursts in the microwave, stirring each time.
Add melted chocolate to the cream cheese mixture and mix well.
Add heavy cream and vanilla extract to the bowl and mix on medium speed.
With the mixer running, gradually add the gelatin mixture, continuing to mix until well combined.
Pipe or spoon the mixture over the crumb base, filling the molds to the top.
Smooth the tops with an angled spatula and freeze overnight.

Truffle Topping

Heat cream until just before boiling, then pour over the dark chocolate in a heatproof bowl.
Let sit for one minute, then stir until smooth. Microwave in 30-second intervals if lumps remain.
Reserve 2 tablespoons of the ganache for garnish, and refrigerate the rest, stirring every 10 minutes until thickened.

Assembly

Remove cheesecakes from the molds and place them on a serving platter.
Reheat the reserved ganache for 10 seconds and drizzle over the cheesecakes.
Fit a piping bag fitted with a large French star tip and fill with the thickened ganache.
Pipe a ganache kiss on top of each cheesecake.
Optionally, garnish the truffle kiss with a tiny piece of gold leaf.
Refrigerate for two hours to thaw before serving.

NOTES

Crush the graham crackers finely for a smoother base.
Ensure the gelatin is fully dissolved for a smooth filling.
Use good quality dark chocolate for a richer taste.
Allow the ganache to cool to the right consistency before piping.
Freeze the cheesecakes overnight for the best results.

NUTRITION