Description
Indulgent mini chocolate cheesecake for two promises a romantic dessert experience with rich, velvety chocolate and creamy cheesecake layers. Chocolate lovers will savor each decadent bite, creating sweet memories in just one perfect serving.
Ingredients
Scale
Chocolate Base:
- 1/2 cup chocolate cookie crumbs (or gluten-free for GF option)
- 2 tablespoons (30 milliliters) butter, melted
Chocolate Filling:
- 3.5 ounces (100 grams) dark chocolate, chopped or chips
- 2 tablespoons (30 milliliters) heavy/whipping cream
- 1 (8-ounce/226 grams) package cream cheese, room temperature
- 1 egg, room temperature
- 1/4 cup (50 grams) sugar
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to a moderate temperature of 350°F and prepare two petite springform pans with a light grease coating.
- Crush chocolate cookies into fine crumbs and blend thoroughly with melted butter, then firmly press the mixture into the base of each miniature pan.
- Create a silky chocolate ganache by gently melting dark chocolate with heavy cream using a double boiler technique, allowing the mixture to cool slightly after smooth integration.
- Using an electric mixer, whip cream cheese until velvety and uniform in texture.
- Incorporate the egg and granulated sugar into the cream cheese, blending until the mixture becomes completely homogeneous.
- Fold the slightly cooled chocolate ganache and vanilla extract into the cream cheese mixture, stirring until achieving a consistent, glossy consistency.
- Carefully distribute the cheesecake batter equally between the two prepared springform pans.
- Encase the exterior bottom of each pan with aluminum foil, then nestle them within a larger baking vessel, filling the surrounding space with hot water to create a gentle steam bath.
- Position the water-bathed cheesecakes in the preheated oven and bake for approximately 35 minutes, monitoring until the center sets with a subtle firmness.
- Remove from the oven and allow the mini desserts to cool completely at room temperature before releasing from the springform pans.
- Serve and savor these intimate chocolate cheesecake delights.
Notes
- Wrap springform pans carefully in foil to prevent water from seeping into the delicate cheesecake base during the water bath.
- Use room temperature cream cheese and egg for smoother, lump-free batter that blends effortlessly.
- Swap chocolate cookie crumbs with gluten-free alternatives like almond flour or crushed gluten-free cookies for dietary restrictions.
- Gently fold melted chocolate into cheesecake mixture to maintain a silky texture and prevent overmixing, which can cause cracks in the final dessert.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 488
- Sugar: 18 g
- Sodium: 330 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 82 mg