Mini Chocolate Cheesecake

A dark chocolate crust, baked with two different chocolate cheesecake layers, and topped with a whipped chocolate ganache, these mini chocolate cheesecakes are a chocolate lovers dream! Made with this incredible Silpat 6 Hole Large Round Mold, these cheesecakes are so simple and perfect for any dinner party!

Silpat 6 Hole Large Round Mold

Let’s talk about this incredible mold from Silpat. Until this recipe I had never baked with a silicone mold and now I’m obsessed. It’s automatically (or as I always say, automagically) non-stick, plus it’s easy to clean, and can go in the oven fridge and freezer. Which makes it the perfect mold for these mini cheesecakes which are first baked and then chilled in the fridge. That being said you could make them, and add a chocolate ice cream layer, and leave them in the freezer to freeze and they would be AMAZING.

What can I use instead of Greek Yogurt?

Traditionally German cheesecake uses quark so if you can find it, that is what I truly recommend but 5% fat Fage Greek Yogurt is a great alternative! Full fat skyr will work as well. If you want to go more traditional, here is a recipe to make quark at home. Sometimes I’ll have random bits of other things such as mascarpone in my fridge too and that will work as a portion of the greek yogurt amount!

Can I make these in advance?

1000% I actually prefer to make them a day or two in advance for a no stress dessert. That being said they can also be served the same day you make them just be sure to allow for at least an hour of chilling in the fridge. If you plan to make them in advance, you can leave them in the pan in the fridge and if it will be more than one day, simply cover the top with a sheet of plastic. They can also be individually frozen for long term storage.

Do you have to bake cheesecake with a water bath?

Nope! Traditional German cheesecakes are baked without a water bath which gives them a different look and texture but I LOVE it. It’s extra creamy and you may occasionally get a crack on top but that is easily hidden with a dollop of whipped chocolate ganache or whipped cream.

Can I make the filling with just one chocolate?

Absolutely! I think it’s fun and yummy to have the different layers but using just one chocolate for the filling will also be delicious and beautiful! I used all different chocolates from Valrhona and I love their feves for both baking and ganache.

Additional Recipes to try:

• Käsekuchen – German Baked Cheesecake
• Baked Lemon Cheesecake
• Aprikosenkuchen – Apricot Cake

Tips for making Mini Chocolate Cheesecakes

• Don’t start assembling until the mold is on a baking sheet, it becomes very difficult to lift and move evenly once the crust and filling goes inside.
• The ingredients for the cheesecake filling need to be completely at room temperature if not a little warm in order to mix smoothly with the melted chocolate. If necessary, place the eggs in a bowl with warm water before cracking in and briefly microwave the yogurt and sour cream.
• If you don’t have the specific chocolates listed, that’s ok you can use any range of chocolate from 35% to 75% for the cheesecake layers and ganache.
• Don’t be worried if your cheesecake cracks slightly or sinks, these are both very normal with this type of cheesecake and don’t affect how smooth the texture is once baked. Plus the whipped chocolate ganache and an optional dusting of powdered sugar cover any cracks.
• If you prefer, you don’t need to whip the chocolate ganache topping, you can simply leave it as more of a sauce or drizzle on top. The more it cools the more it will thicken. If you accidentally let your ganache cool for too long before whipping or pouring on top of the cheesecakes, simply place it somewhere warm or in a shallow dish with warm water to soften it back up.
• These cheesecakes are the perfect make ahead dessert because they store well in the pan in the fridge for 2-3 days. If you want the ganache to be soft when serving, simply make it and add it on just before serving.

Ingredients

Crust

• Butter: Unsalted butter is melted and then used to hold the chocolate crust together.
• Cocoa Powder: Dutch processed or natural cocoa powder will work for the crust.
• Granulated Sugar: Granulated sugar is used to sweeten the crust.
• All Purpose Flour: All purpose flour is used in this crust to give it structure and make it all hold together.
• Sea Salt: A hefty pinch of flaky salt goes a long way in this crust and balances out the sweetness and richness of the filling.
• Vanilla Extract: Vanilla extract enhances the flavors in the crust and the whole cheesecake.

Chocolate Fillings

• Corn Starch: corn starch is very common in cheesecakes because it thickens them and gives it that creamy and thick texture. Arrow root starch can be used in place of the corn starch if you prefer.
• Granulated Sugar: The sugar in this cheesecake not only adds sweetness but also helps give it the creamy texture.
• 5% Greek Yogurt: While it may be tempting, don’t swap this full fat greek yogurt with a fat free greek yogurt – you will be left with a grainy and watery cheesecake.
• Sour Cream: Sour Cream adds a little extra creaminess to the cheesecake filling.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the filling.
• Eggs: This recipe uses standard large eggs from the grocery store in the filling.
• Dark & Milk Chocolate: As previously mentioned, I like a combo of dark and milk chocolate to create beautiful layers but you can always do only dark or only milk.

Chocolate Ganache

• Chocolate: Anything from milk to dark will work for the ganache just make sure that it’s baking chocolate and not chocolate chips which won’t melt properly.
• Heavy Cream: heavy cream or heavy whipping cream will work for the ganache.

How to make Lemon Blueberry Cheesecake

• Preheat the oven to 350 F and place a rack in the center of the oven.

Chocolate crust

• Add the melted butter, sugar, cocoa powder, sea salt, and vanilla extract to a large mixing bowl. 
• Whisk to mix until smooth, then pour in the flour. Use a fork to rub the flour into the chocolate butter mixture until fully combined. 
• Place the 6 well mold on a baking sheet and divide the chocolate crust mixture evenly into the 6 wells. 
• Gently spread the crust mixture along the bottom of each well until it is evenly distributed.
• Use the back of a spoon or your fingers to press the crust into a flat layer across the bottom of each of the six wells. 
• Set aside while you prepare the filling. 

Chocolate Cheesecake Filling

• In a large mixing bowl, whisk together the cornstarch and sugar. Then, pour in the yogurt, sour cream, and vanilla extract, and stir to combine. 
• Crack in both eggs and stir to combine once more. 
• Melt both chocolates in separate containers. This can be done in two separate microwave safe bowls (ideally ones large enough to also add in half of the cheesecake mixture) or in two separate pots on the stove over low heat, stirring constantly. 
• Once melted, if not already, pour each chocolate into a separate, large heat safe mixing bowl. 
• Ladle half of the cheesecake mixture into each bowl of chocolate and stir immediately to combine. 

Assemble & Bake

• Use a ladle or scoop to scoop the dark chocolate cheesecake mixture, evenly, into each of the 6 wells. Use the back of a smooth to gently spread the cheesecake into a flat layer.
• Ladle the milk chocolate cheesecake mixture over the top. Gently spread it out so that it covers the dark chocolate mixture. 
• Bake the cheesecakes in the preheated oven for 20 minutes. 
• After 20 minutes, rotate the pan 180 degrees. Bake for another 15-20 minutes until the cheesecakes have puffed up and the centers are still a little wobbly. 
• Once baked take the pan out of the oven and place on a wire rack to cool for an hour. 
• After 1 hour, place the cheesecakes in the fridge for a minimum of 4 hours (but ideally overnight) to set.
• Once set, simply pop the mini cheesecakes out of the wells. One at a time, by pressing up on the bottom of the mold. The cheesecake will pop right out and can be transferred to a metal rack, serving platter, or storage container. 

Whipped Chocolate Ganache

• Pour the 53% chocolate into the bowl of a mixer. 
• Heat the cream in a pot on the stove or in a glass measuring cup in the microwave until just steaming. Either way make sure to stir the cream frequently to prevent it from burning. 
• Once hot, pour the cream over the chocolate and allow it to sit for 1 minute. 
• Use a whisk to stir the chocolate and cream together until smooth. 
• Allow the ganache to cool either at room temperature, stirring frequently to ensure even cooling. 
• Once cooled and slightly thickened, use an electric mixer with the whisk attachment to whip the ganache on medium high speed until medium stiff peaks form. 
• Use a muffin scoop, spoon, or pastry bag to top each of the, chilled and set, cheesecakes with the whipped chocolate ganache. 
• Serve immediately or store in the fridge until ready to serve.

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