Mini Cheesecakes With Dark Chocolate Ganache

Mini Cheesecakes With Dark Chocolate Ganache

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Mini Cheesecakes with Dark Chocolate Ganache- a mini version of a classically rich cheesecake topped with a smooth oh-so-good mixed milk and dark chocolate ganache!

Mini Cheesecakes With Dark Chocolate Ganache


  • 1 cup graham cracker crumbs
  • 1 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 2 (8 oz) packages cream cheese, room temperature
  • โ…” cup + 2 tbsp granulated sugar
  • pinch of salt
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ยผ cup sour cream
Chocolate Ganache:
  • 2 oz dark chocolate chocolate chips
  • 2 oz milk chocolate chips
  • ยผ cup heavy cream
  • 1 tbsp unsalted butter
  • tiny pinch of salt


  • In a Ziploc bag, crush crackers until they are crumbs. Add sugar and mix. Pour in melted butter and mix until all crumbs are thoroughly moist.
  • Line a muffin pan with liners and drop a tablespoon of crumb mixture into each. Pat down until crumbs are flat and firm, forming a crust. Refrigerate.
  • Pre-heat oven to 300 degrees. In a large bowl, beat cream cheese until creamy. Add sugar, salt, vanilla and mix.
  • Slowly add in eggs and sour cream, then beat until smooth.
  • Take muffin pan out of the fridge. Divide mixture evenly between muffin wells.
  • Bake for 18-22 minutes. Cheesecakes should be firm but still wobble in the middle.
  • Put chocolate in a heatproof bowl.
  • In a small saucepan, heat heavy cream until it is simmering.
  • Pour over chocolate and let sit for about 5 minutes to let chocolate soften.
  • Add butter and stir until glossy. Let it cool slightly before spooning on top of each cheesecake. Additionally, sprinkle with powdered sugar if desired. Enjoy!!

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