Mini Chocolate Ganache Cheesecake is a delicious cheesecake layered on top of a homemade chocolate crust with chocolate ganache poured on top. It’s such a fantastic dessert for any chocolate lovers.
Aren’t miniature cheesecakes just the best? I love individual dessert servings because they’re super cute, and also the kiddos don’t need any help asking me to cut a slice. Just grab and go!
Chocolate Ganache Cheesecake
We are such big fans of chocolate ganache over here. It’s the perfect topping to almost any dessert, tastes absolutely delicious and is two ingredients. Yes, just two: chocolate chips and whipping cream.
The bulk of our time on this dessert is spent on the crust, but it’s well worth it. This crunchy chocolate crust is like a homemade cookie at the bottom of your dessert. It takes more ingredients than your typical graham cracker crust, but I promise it goes so well with the chocolate ganache.
Ingredients You Will Need
(full amounts in recipe box below)
Crust Ingredients:
- Flour
- Cocoa Powder
- Baking Soda
- Salt
- Butter
- Sugar
- Egg
- Milk
- Vanilla
Cheesecake Ingredients
- Cream Cheese
- Sugar
- Sour Cream
- Vanilla
- Salt
- Eggs
How To Make Chocolate Ganache Cheesecake
- Crust. Whisk your dry ingredients. Cream together the butter and sugar. Then, slowly add in the rest of the wet ingredients to the batter until combined. Lastly, add the dry ingredients. Scoop batter into muffin tins and bake.
- Cheesecake. Mix up the cheesecake and pour over the chocolate crust. Bake for an additional 20 minutes.
- Ganache. Once the cheesecakes are done and completely cooled, make your ganache. Simply heat the heavy cream, add in chocolate chips and stir. Pour it over the cheesecakes and enjoy.
Keep these stored in the fridge for up to a week in an airtight container.
More Recipes To Try Next
Mini Blueberry Crumble Cheesecake
Apple Pie Mini Cheesecake Bites
Mini Chocolate Pumpkin Cheesecakes
Chocolate Ganache Cheesecake
Ingredients
Chocolate Crust Ingredients
- 1 ½ cup flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter softened
- 1 cup sugar
- 2 large egg yolk
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
Cheesecake Filling Ingredients
- 16 ounces cream cheese (2 8-ounce packages) softened
- 1 cup sugar
- ½ cup sour cream
- ¾ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 large eggs
Chocolate Ganache Ingredients
- 1 cup Semi sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
Crust Directions
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together
- Using a standing mixer, beat together the butter and sugar until light and fluffy
- Beat in the egg yolk, milk, and vanilla extract
- Gradually mix in the dry ingredients until combined
- Spoon about 1 tbsp of the batter into each cupcake liner
- Bake in the oven for about 5 – 7 minutes
- Set aside to cool
Cheesecake Directions
- Bring oven temp down to 325
- Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
- Beat in the sour cream, vanilla and salt until combined
- Beat in the eggs, 1 at a time until combined
- Scoop about ¼ C of the cheesecake batter into the cupcake liners
- Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
- Allow to cool completely
Ganache Directions
- Pour chocolate chips into a heat safe bowl
- Using a small pot, bring the heavy whipping cream to a slow simmer
- Pour heavy whipping cream over the chocolate chips and whisk until smooth
- Scoop 1 ½ tbsp of ganache onto the top of the cold cheesecakes
- Using remaining ganache, drizzle over the top of the cheesecake
- Allow ganache to harden
- Enjoy!
Last Step:
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