Mini Death by Chocolate Cheesecake 5

Mini Death-By-Chocolate Cheesecakes

These were originally supposed to be regular cupcake size, but I super miniaturized them! Someone (me) didn’t read the recipe close enough… but they still came out pretty good if I do say so myself. This dessert kicks off with a chocolate cookie crust gets covered in a rich, chocolate cheesecake batter flavored with two different types of chocolate (cocoa powder and melted dark chocolate). Pour a luscious layer of chocolate ganache over the top of the cheesecake and garnish with a dollop of chocolate whipped cream. One of the dangers of making the cheesecake bites so small is that they’re completely snackable. So it may be safer for your waistline to make them full sized. But either way, YUM!

AuthorCarley KnutsenDifficultyAdvanced

Crust
 1 cup Chocolate Sandwich Cookies
 2 tbsp Melted Butter
Cheesecake
 12 oz Cream Cheese
 ½ cup Sugar
 2 tbsp Cocoa Powder
 ¼ cup Sour Cream
 ½ tsp Vanilla
 2 Eggs
 4 oz Dark Chocolate (melted)
Ganache
 3 oz Chocolate Chips
 ¼ cup Heavy Cream
Chocolate Whipped Cream
 ¾ cup Heavy Cream
 3 tbsp Confectioners' Sugar
 3 tbsp Cocoa Powder
 ½ tsp Vanilla
 Chocolate Bar Pieces (for garnish)

Crust
1

Crush the cookies in a food processor until fine. Combine with the butter and press into the bottom of 12 cupcake liners. Bake at 325 for 5 minutes, then remove from the oven. Reduce the oven temperature and allow to cool completely.

Cheesecake
2

Beat the cream cheese, sugar, and cocoa together. Add the sour cream and vanilla, mixing well. Add the eggs individually, beating in between. Add the melted chocolate to the batter. Spoon into the prepared cupcake liners and bake for 15 minutes. Then turn off the oven heat while leaving the cheesecakes in the warm oven. Crack open the oven and let sit in the oven for another 20 minutes. Then place in the fridge to chill.

Ganache
3

Combine the chocolate chips and heavy cream in a heat proof bowl. Microwave at 30 second intervals until completely melted and smooth. Pour over the top of each cheesecake and allow the ganache to set.

Chocolate Whipped Cream
4

Beat the heavy cream, confectioners' sugar, cocoa powder, and vanilla until stiff peaks form. Pipe on top of each cheesecake and add a rectangle of chocolate bar to the whipped cream to garnish. Serve promptly and store any leftovers in the fridge.

Ingredients

Crust
 1 cup Chocolate Sandwich Cookies
 2 tbsp Melted Butter
Cheesecake
 12 oz Cream Cheese
 ½ cup Sugar
 2 tbsp Cocoa Powder
 ¼ cup Sour Cream
 ½ tsp Vanilla
 2 Eggs
 4 oz Dark Chocolate (melted)
Ganache
 3 oz Chocolate Chips
 ¼ cup Heavy Cream
Chocolate Whipped Cream
 ¾ cup Heavy Cream
 3 tbsp Confectioners' Sugar
 3 tbsp Cocoa Powder
 ½ tsp Vanilla
 Chocolate Bar Pieces (for garnish)

Directions

Crust
1

Crush the cookies in a food processor until fine. Combine with the butter and press into the bottom of 12 cupcake liners. Bake at 325 for 5 minutes, then remove from the oven. Reduce the oven temperature and allow to cool completely.

Cheesecake
2

Beat the cream cheese, sugar, and cocoa together. Add the sour cream and vanilla, mixing well. Add the eggs individually, beating in between. Add the melted chocolate to the batter. Spoon into the prepared cupcake liners and bake for 15 minutes. Then turn off the oven heat while leaving the cheesecakes in the warm oven. Crack open the oven and let sit in the oven for another 20 minutes. Then place in the fridge to chill.

Ganache
3

Combine the chocolate chips and heavy cream in a heat proof bowl. Microwave at 30 second intervals until completely melted and smooth. Pour over the top of each cheesecake and allow the ganache to set.

Chocolate Whipped Cream
4

Beat the heavy cream, confectioners' sugar, cocoa powder, and vanilla until stiff peaks form. Pipe on top of each cheesecake and add a rectangle of chocolate bar to the whipped cream to garnish. Serve promptly and store any leftovers in the fridge.

Mini Death-By-Chocolate Cheesecakes

Thanks to Hugs And Cookies XOXO for the recipe!

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