Mini Cheesecakes With Chocolate Ganache
Do you ever crave cheesecake but don’t want the hassle of dealing with a water bath and springform pan? These mini cheesecakes with chocolate ganache are just the ticket! These little treats come together so quickly and they bake up in no time. The chocolate ganache makes them extra special, but fresh strawberries would be delicious as well.
For the graham cracker crust:
- 1 3/4 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons salted butter, melted
For the filling:
- 1 pound cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 1/3 cup sour cream
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
For the ganache:
- 8 oz semi-sweet chocolate bar chopped
- 1 cup heavy whipping cream
Preheat oven to 350F. Line cupcake tins with papers.
Place graham cracker crumbs, brown sugar and cinnamon in a bowl and mix to combine, pour in melted butter and stir to combine.
Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes or until fragrant and slightly golden. Remove from oven, set aside.
Place the room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until smooth.
Then add the sour cream and vanilla extract, mix well, add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
Bake for 18-20 minutes. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature.
Add chocolate ganache or any other toppings you’d like and enjoy!
Store cheesecakes in a container in the refrigerator for up to 4 days. You can freeze them without the ganaches for up to two months.
To make the ganache, place chopped chocolate into a glass bowl, heat cream in a small pot over medium-low heat until warm and small bubbles start to form around the sides of the pot. Do NOT bring to a boil. pour warmed cream over the chocolate and let it sit for a few minutes then slowly stir together until smooth. Allow the ganache to cool slightly before spooning over the cheesecakes. Put as much or as little as you want on top of each cheesecake.