Guys, I’m obsessed with this small chocolate cheesecake!
Last year I made a small cheesecake and it was glorious. When I found a recipe for a chocolate version, I simply had to try it. I mean chocolate + cheesecake = more better.
In case it wasn’t obvious with the title of the post, this chocolate cheesecake is small, as in only 4 inches wide. Some of you may think that it’s silly to go through all the effort to make a small dessert, but it’s not to me. If I made a normal size chocolate cheesecake for me and my husband then our waistlines would hate us. Smaller portion size for desserts, like this chocolate chocolate cheesecake, are perfect for one person or two to share.
I realize that small portion desserts may not be for everyone and if it’s not your thing, then I get it and I hope you enjoy the photos. Keep in mind if you want a bigger one, there’s a bit of math and probably a bit of trial and error to go through. I’m sure at some point I’ll make a normal size chocolate cheesecake for a crowd and if I do and it’s great then I’ll definitely share it.
Look at that gorgeous chocolate ganache on top. There are even some raspberries on the side, you know, like you’d get at a fancy restaurant.
The crust is a chocolate cookie crust. I mean, is there any other option for a chocolate cheesecake? Nope. The cheesecake filling is smooth, creamy, and sweet, but not too sweet. It’s got essence of chocolate and a little of that cheesecake tang. The crust and ganache kick up the chocolate and the sweetness to the perfect levels.
I know my husband and I certainly loved this little chocolate beauty. In fact, as I was making it my husband asked me what I was going to have. In other words he wanted this for himself. I don’t blame him. Let me tell you, it was hard sharing because it was that good, but it was just the perfect size for the two of us. Well, maybe I could have had a little more. 😉
Mini Chocolate Cheesecake Recipe
(Makes a 4 inch cheesecake)
Ingredients for the Cookie Crust:
- 4 sandwich cookies, with the cream middle removed (I used Oreos.)
- 1 tablespoon butter, melted
- 1/2 tablespoon granulated sugar
Ingredients for the Cheesecake Filling:
- 4 ounces cream cheese, room temperature
- 2 tablespoons heavy cream, room temperature
- 1/4 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cocoa powder (I used Hershey’s Cocoa.)
- 1 egg, room temperature
Ingredients for the Chocolate Ganache:
- 1 ounce (equivalent to about 2 tablespoons) semi sweet chocolate chips
- 1 ounce (equivalent to about 2 tablespoons) heavy cream
Directions the Cookie Crust:
- Preheat the oven to 325 degrees F.
- Grease a 4 inch springform pan. Cut a round piece of parchment paper and place it in the bottom of the pan. Grease the pan (and the parchment paper disc) and set it aside.
- In a food processor, blend the chocolate cookies until they are fine crumbs. Make sure the cream filling is removed. (You can also mush them up in a zip top bag.)
- Add in the sugar and melted butter and blend until everything is combined well.
- Press the chocolate cookie crumb mixture into the bottom and about 1/3 of the way up the sides of the prepared pan. Press firmly.
- Bake the crust in the preheated oven for 10 minutes.
- Allow the crust to cool.
- Reduce the oven to 300 degrees F.
Directions for the Cheesecake Filling:
- While the crust is cooling, make the chocolate cheesecake filling. In a medium bowl, add the cream cheese, heavy cream, vanilla extract, sugar, and sifted cocoa powder. Make sure the ingredients are room temperature. Using a stand or hand mixer, mix everything together just until combined. Do not overmix. (You do not have to sift the cocoa powder but I find that this helps to spread the cocoa powder more evenly.)
- Add in the egg and mix again just until combined. Again, do not overmix. Set the filling aside.
- Once the crust has cooled, pour the chocolate cheesecake filling into the crust.
- Tap the pan on the counter (gently) a few times to remove as many of the air pockets in the cheesecake filling as possible.
- Place the chocolate cheesecake on a baking sheet. (This is optional but it will help to take the chocolate cheesecake in and out of the oven more easily and will catch any liquid that leaks from the filling.)
- Make sure your oven temperature is at 300 degrees F.
- Fill an oven safe dish (I used a 8 x 8 inch baking dish) with about 1 inch of water and place it on the bottom rack in your oven. (This is optional but I think the steam from the water helps to prevent the cheesecake top from cracking.)
- Place the chocolate cheesecake on a middle rack in your oven and bake it for 30 minutes or until the center is slightly jiggly and the edges are set. Don’t worry, it will set as it cools.
- Turn off the oven, open the oven door a little bit, and let the cheesecake sit in the oven for 30 minutes. (Don’t skip this step, I’m convinced this is one of the secrets to really amazing cheesecake texture that doesn’t have cracks all over the top.)
- Take the cheesecake out of the oven and let it cool to room temperature.
- Chill it in the refrigerator until the cheesecake is firm. (I chilled it overnight.)
Directions for the Chocolate Ganache:
- In a small bowl, add the semi sweet chocolate chips and heavy cream and melt it. I used the microwave and heated the mixture for 30 second increments, stirring in between each increment.
- Loosen the chilled chocolate cheesecake from the rim of the pan and remove the outer rim.
- Once the chocolate mixture is melted, pour it onto the top of the chilled chocolate cheesecake.
- Let the chocolate cheesecake sit for 15 to 30 minutes to let the chocolate ganache set. (You can also put it in the refrigerator.)
Source: Lifestyle of a Foodie
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