Introduction:
These Mini Triple Chocolate Cheesecakes are every chocolate lover’s dream — rich, creamy, and completely irresistible. With a chocolate cookie crust, a velvety chocolate cheesecake center, and a glossy ganache topping, each bite is pure indulgence. Perfect as bite-size desserts for parties, holidays, or special occasions, these mini chocolate cheesecakes deliver big flavor in a petite, elegant form.
Prep Time: 20 minutes
Cook Time: 18 minutes
Chill Time: 1–2 hours
Total Time: 2 hours 30 minutes
Servings: 12 mini cheesecakes
Ingredients:
For the Crust:
- 12 chocolate crème-filled sandwich cookies (chocolate Oreos)
- 2 tablespoons butter, melted
For the Cheesecake:
- 12 ounces cream cheese, room temperature
- 1 cup Ghirardelli 60% Cacao Baking Chips, melted
- ½ of a 14-ounce can sweetened condensed milk (about ⅔ cup)
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
For the Ganache:
- 2 ounces (⅓ cup) Ghirardelli 60% Cacao Baking Chips
- ¼ cup hot whipping cream
For the Garnish:
- 12 fresh raspberries
- Whipped cream
- Ghirardelli Valentine’s Day Impressions (or small chocolate squares)
Instructions:
➜ Preheat oven to 325°F. Line a muffin tin with foil cupcake liners.
➜ In a blender or food processor, pulse cookies and melted butter until finely crushed. Divide mixture among liners and press firmly into the bottom of each cup to form the crust.
➜ In a mixer, beat the cream cheese until smooth. Add sweetened condensed milk, melted chocolate, and vanilla; mix until well combined.
➜ Beat in eggs one at a time, mixing just until incorporated. Divide batter evenly among all 12 liners, filling nearly to the top.
➜ Bake for 15–18 minutes, until centers are set and no longer jiggle. Cool cheesecakes in the pan for 15 minutes, then transfer to a cooling rack for another 15 minutes. Refrigerate for 1–2 hours until completely chilled.
➜ For the ganache, place chocolate chips in a bowl. Pour hot whipping cream over the chocolate, let sit 2 minutes, then stir until smooth.
➜ Spoon 2 teaspoons of ganache on top of each cheesecake and spread to the edges. Garnish with whipped cream, a raspberry, and a chocolate square.
Pro Tips (FAQs):
Can I make these mini cheesecakes ahead of time?
Yes! These mini triple chocolate cheesecakes can be made up to 3 days in advance. Store them covered in the refrigerator until serving.
Can I freeze mini cheesecakes?
Absolutely. Once cooled, wrap each cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I use milk or white chocolate instead?
Yes! For a sweeter variation, substitute milk or white chocolate chips for the dark chocolate in the filling or ganache.
Nutrition Summary:
Decadent and rich, these mini triple chocolate cheesecakes offer a perfectly balanced bite of creamy chocolate indulgence.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 mini cheesecake | 310 | 5g | 26g | 21g | 2g | 22g |
Nutrition facts are estimated.
