Triple Chocolate Cheesecakes are the ultimate indulgence for chocolate lovers. These mini cheesecakes combine a rich chocolate crust, creamy chocolate cheesecake filling, and a decadent chocolate ganache topping.
Perfect for special occasions, dinner parties, or satisfying a chocolate craving, these cheesecakes are as stunning as they are delicious. With their individual serving sizes, they’re easy to serve and even easier to enjoy. Whether you’re a dark, milk, or white chocolate fan, this dessert has something for everyone!
Kitchen Equipment Needed
- Muffin tin or mini cheesecake pan
- Paper cupcake liners (if using a muffin tin)
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Double boiler or microwave-safe bowl
Ingredients
For the Chocolate Crust:
- 1 cup (100g) chocolate cookie crumbs
- 3 tbsp (45g) unsalted butter, melted
- 1 tbsp granulated sugar
For the Chocolate Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1/3 cup (80ml) heavy cream
- 4 oz (115g) semisweet chocolate, melted and slightly cooled
- 1 tsp vanilla extract
For the Chocolate Ganache Topping:
- 4 oz (115g) semisweet or dark chocolate, chopped
- 1/4 cup (60ml) heavy cream
Optional Garnish:
- White chocolate shavings or drizzle
- Fresh berries
- Chocolate curls
Directions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar until evenly mixed. Press about 1 tablespoon of the mixture into the bottom of each lined muffin tin. Bake for 5 minutes, then set aside to cool.
- Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the egg and mix until fully incorporated. Stir in the heavy cream, melted chocolate, and vanilla extract until the mixture is creamy and uniform.
- Bake the Cheesecakes: Divide the filling evenly among the prepared crusts, filling each about 3/4 full. Bake for 15–18 minutes or until the centers are just set but still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- Prepare the Ganache: In a double boiler or microwave-safe bowl, heat the chopped chocolate and heavy cream together until smooth and glossy. Stir until fully combined.
- Assemble the Cheesecakes: Spoon or pour the ganache over each chilled cheesecake, spreading it evenly. Add garnishes like white chocolate shavings or berries if desired. Chill for another 30 minutes to set the ganache.
- Serve: Carefully remove the cheesecakes from the liners or pan and serve chilled.
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
2 hours 50 minutes (includes chilling time)
Nutrition (Per Serving, Approx.)
- Calories: 250
- Protein: 4g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 15g
Expert Tips
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature to avoid lumps in the filling.
- Chilling is Key: Allow ample chilling time for the cheesecake to set properly.
- Ganache Consistency: If the ganache is too thick, add a splash of warm cream to thin it out.
FAQs
Can I use milk chocolate instead of semisweet chocolate?
Yes, but the filling and ganache will be slightly sweeter. Adjust sugar if desired.
How should I store these cheesecakes?
Store them in an airtight container in the refrigerator for up to 5 days.
Can I freeze mini cheesecakes?
Yes! Wrap each cheesecake in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Storing & Reheating
- Storing: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap each cheesecake in plastic wrap and freeze for up to 2 months.
- Reheating: These are best served chilled and do not require reheating.
Substitutions & Variations
- Gluten-Free Option: Use gluten-free chocolate cookies for the crust.
- Flavored Ganache: Add a splash of liqueur like Baileys or Grand Marnier to the ganache for an extra kick.
- White Chocolate Cheesecake: Replace the semisweet chocolate in the filling with melted white chocolate for a different flavor profile.
Triple Chocolate Cheesecakes
Triple Chocolate Cheesecakes are the ultimate indulgence for chocolate lovers. These mini cheesecakes combine a rich chocolate crust, creamy chocolate cheesecake filling, and a decadent chocolate ganache topping.
Equipment
- - Muffin tin or mini cheesecake pan
- - Paper cupcake liners (if using a muffin tin)
- Mixing bowls
- - Hand or stand mixer
- - Rubber spatula
- Measuring cups and spoons
- - Double boiler or microwave-safe bowl
Ingredients
- #### For the Chocolate Crust:
- - 1 cup 100g chocolate cookie crumbs
- - 3 tbsp 45g unsalted butter, melted
- - 1 tbsp granulated sugar
- #### For the Chocolate Cheesecake Filling:
- - 8 oz 225g cream cheese, softened
- - 1/3 cup 65g granulated sugar
- - 1 large egg
- - 1/3 cup 80ml heavy cream
- - 4 oz 115g semisweet chocolate, melted and slightly cooled
- - 1 tsp vanilla extract
- #### For the Chocolate Ganache Topping:
- - 4 oz 115g semisweet or dark chocolate, chopped
- - 1/4 cup 60ml heavy cream
- #### Optional Garnish:
- - White chocolate shavings or drizzle
- - Fresh berries
- - Chocolate curls
Instructions
- **Prepare the Crust:** Preheat the oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar until evenly mixed. Press about 1 tablespoon of the mixture into the bottom of each lined muffin tin. Bake for 5 minutes, then set aside to cool.
- **Make the Filling:** In a large bowl, beat the cream cheese and sugar until smooth. Add the egg and mix until fully incorporated. Stir in the heavy cream, melted chocolate, and vanilla extract until the mixture is creamy and uniform.
- **Bake the Cheesecakes:** Divide the filling evenly among the prepared crusts, filling each about 3/4 full. Bake for 15–18 minutes or until the centers are just set but still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- **Prepare the Ganache:** In a double boiler or microwave-safe bowl, heat the chopped chocolate and heavy cream together until smooth and glossy. Stir until fully combined.
- **Assemble the Cheesecakes:** Spoon or pour the ganache over each chilled cheesecake, spreading it evenly. Add garnishes like white chocolate shavings or berries if desired. Chill for another 30 minutes to set the ganache.
- **Serve:** Carefully remove the cheesecakes from the liners or pan and serve chilled.
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