Mini New York Cheesecake Recipe (with Chocolate Ganache)

Treat yourself to this mini cheesecake recipe with chocolate ganache, a perfect blend of creamy and chocolatey goodness in every bite.

Three little cheesecakes topped with chocolate ganache and a cute red heart candy for Valentine's.

Satisfy your sweet tooth with this mini New York-style cheesecake recipe topped with chocolate ganache, a bite-sized treat that’s easy to make and fun to eat!

Why you’ll love it

You’ll adore this mini cheesecake recipe with chocolate ganache because it combines a delicious creamy filling and the crunch of a graham cracker crust with a decadent chocolate topping.

The mini size makes them irresistible, offering just the right amount of indulgence without overwhelming your taste buds.

With this recipe, you get all the indulgence of a classic New York cheesecake but in a convenient package that’s easy to make and enjoy.

Ingredients

Cream Cheese Filling

Its smooth consistency adds a delightful melt-in-your-mouth quality to the dessert, making it the perfect base for a heavenly treat.

Cream cheese is the star ingredient that gives the mini cheesecake its rich and creamy texture. I use Philadelphia Cream Cheese with full fat.

Sugar is a crucial ingredient in the cheesecake, providing sweetness that balances the tanginess of the cream cheese.

Sour Cream adds a tangy and velvety smoothness to the cheesecake, enhancing its overall richness and depth of flavor. I use full-fat Old Home.

Graham cracker crust

The crust serves as the delicious footing for these mini cheesecakes.

Graham cracker sheets are the foundation of the crust, offering a sweet, slightly nutty flavor and a delightful texture to each bite.

Butter is the binding agent for the graham cracker crust, ensuring the crumbs stick together.

This blueberry crumble is another amazing way to use graham cracker crust!

Chocolate ganache

This glossy and velvety mixture of chocolate and cream takes these mini cheesecakes to the next level.

Semi-sweet chocolate bars are the perfect choice for the ganache, bringing a balanced sweetness and rich cocoa flavor. I prefer Bakers or Ghirardelli in bar form. (affiliate links).

Heavy cream is a key ingredient in the ganache, contributing to its luxurious and silky consistency. Look for heavy whipping cream or heavy cream. I use Costco’s heavy cream.

You can also drizzle it on this amazing chocolate cake recipe.

Equipment

You can use a regular muffin tin, removeable bottom pan , or a silicone pan to make mini cheesecakes.

I cannot say enough about this nonstick Norpro Mini Cheesecake Pan. (affiliate links) Now that I have it, I want to make all kinds of cute little desserts! It has an amazing finish with an easy release that does not require oil. It works wonderfully and is worth the little bit of extra price.

Variations

Mix and match these variations to create your unique and personalized mini cheesecake masterpiece!

1 Add a fruity twist by topping the mini cheesecakes with fresh berries like strawberries, blueberries, or raspberries. The fruity flavors and the chocolate ganache will create a delightful and refreshing riff.

2 Sprinkle chopped nuts, such as almonds or pecans, onto the chocolate ganache for a yummy crunch.

3 Drizzle a generous amount of caramel sauce over the chocolate ganache. Then top with this yummy whipped cream recipe.

4 Crush your favorite cookies, like Oreos or chocolate chip cookies, and sprinkle the crumbles on top of the chocolate ganache.

5 Mix citrus zest, such as orange or lemon, into the cheesecake batter for a zesty kick. The citrusy freshness will cut through the richness, providing a light and flavorful twist.

Step by Step Instructions

These simple steps will guide you to create delicious mini cheesecakes with chocolate ganache.

Prepare Graham Cracker Crust

1 Crush graham cracker sheets until they become fine crumbs in the bowl of a food processor.

2 Mix the crumbs with melted butter and sugar to form a coarse texture.

3 Press the mixture into the base of your mini dessert tin or cupcake liners to create the crust. I love my new mini dessert pan! It has no-stick magic. (affiliate link)

4 Bake at 325°F (163°C) for 5 minutes.

Make Cheesecake Batter

5 Blend cream cheese, sour cream, sugar, vanilla, and eggs in a bowl until smooth and creamy.

6 Spoon this mixture on top of the graham cracker crust in each well or liner. I fill right to the top of the XXX pan.

7 Bake the mini cheesecakes in a preheated oven until the edges are set but the center still jiggles slightly. Allow them to cool completely before refrigerating.

8 After the cheesecakes are cooled, pop each out of the tin.

Prepare Chocolate Ganache

9 Finely chop the chocolate with a large knife.

10 Heat heavy cream in a saucepan until it just starts to simmer.

11 Place the chopped semi-sweet chocolate in a bowl, pour the hot cream over, and let it sit for a minute. Stir until smooth and glossy. It’s so fun and easy to make this stuff!

12 Spoon the chocolate ganache over each mini cheesecake, spreading it evenly or drizzling. Let it cool and set. Customize with additional toppings if desired, such as berries, nuts, or caramel.

3 mini cheesecakes topped with chocolate ganache.

FAQ

How do mini cheesecake pans work?

Mini cheesecake pans usually have individually removable bottoms in each cup, making it easy to lift the little desserts out without damaging them. They help you create a uniform, perfectly shaped, and beautiful mini cheesecake.

How do you keep mini cheesecakes from sinking?

To prevent mini cheesecakes from sinking, avoid overmixing the batter and ensure they are adequately baked without opening the oven door too soon. If you use a pan that does not have removable slots, you can also use a water bath. A water bath provides a gentle and even heat distribution, so it helps prevent the cheesecake from collapsing into the less baked center. It also prevents cracking, resulting in a smooth and creamy finish.

What pan do you use for mini cheesecakes?

You can use a standard muffin tin, removeable bottom pan , or a silicone pan to make mini cheesecakes. I cannot say enough about this nonstick Norpro Mini Cheesecake Pan. (affiliate links) Now that I have it, I want to make all kinds of cute little desserts! It has an amazing finish with an easy release that does not require oil. It works wonderfully and is worth the little bit of extra price.

How long can mini cheesecakes sit out?

Mini cheesecakes can safely sit out at room temperature for about 2 hours. After that, it’s advisable to refrigerate them to prevent spoilage.

Expert Tips

With attention to the small details, you’ll create a luscious cheesecake and a smooth, decadent ganache. Follow these simple tips for a foolproof and delicious batch of mini cheesecakes.

For the perfect cheesecake and chocolate ganache, start with high-quality ingredients.

Cheesecake

Ensure your cream cheese and eggs are at room temperature. This makes for a smoother cheesecake batter.

Mix the cheesecake batter until just combined. Overmixing can lead to a dense texture.

Bake the mini cheesecakes until the edges are set but the center still slightly jiggles. This prevents overcooking and maintains a creamy texture.

Ganache 

Finely chop the chocolate for even melting, and gently heat the cream without boiling. That said, the cream does need to be warm enough to melt the chocolate, so it should be slightly simmering. Use the stovetop, not the microwave.

Let the hot cream sit on the chopped chocolate before stirring slowly and methodically to avoid air bubbles. 

Adjust the consistency based on your desired application, whether a pourable glaze or a thicker frosting. 

Floating chocolate pieces Do not microwave if your cream has loose chocolate fragments. Instead, put the mix in a heat-proof glass bowl over a pan of simmering water or in a double boiler to fix. Don’t let the bottom of the bowl touch the water. Gently stir the ganache until it is smooth.

Grainy, Greasy, or Separating Chocolate: Fix issues like graininess or separating chocolate with these adjustments. Do not use a silicone or plastic bowl. Instead, use a glass, stainless steel bowl. Do not use inexpensive chocolate chips. Instead, use good quality, real chocolate. I recommend semi-sweet or bittersweet baking bars, such as Bakers or Ghirardelli. (affiliate links) They are usually located in the baking section of the grocery store. Do not use a whisk, which can incorporate too much air into the chocolate and cause it to separate. Instead, use a spoon or spatula to stir.

Seized Chocolate When chocolate seizes, it won’t melt. It becomes a mass of solid, rough, textured chocolate. This happens because the chocolate comes into contact with water. Keep all water, even the tiniest amount, away from the bowl.

Without further ado, here is the yummy recipe!

Love this Mini Cheesecake Recipe with Chocolate Ganache? Leave a 5-star 🌟🌟🌟🌟🌟 rating & a review in the comments section further down the page. I love hearing from you!

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A mini New York cheesecake topped with chocolate ganache on a white plate.

Mini Cheesecake Recipe with Chocolate Ganache


Description

This New York-style mini cheesecake recipe topped with chocolate ganache is a perfect blend of creamy and chocolatey in every bite. (affiliate links included)


Ingredients

Scale

Graham Cracker Crust

1/2 cup (60 grams) 3 whole graham cracker sheets

1 tablespoon (20 grams) granulated sugar

2 tablespoons (30 grams) unsalted butter melted

Cheesecake Filling

2 (8 ounces) packages of cream cheese, room temperature

1/4 cup (80 grams) of sour cream at room temperature

1/2 cup (100 grams) granulated sugar

1 1/2 teaspoon pure vanilla extract

2 eggs at room temperature

Chocolate Ganache

4 oz (113g each) semi-sweet Bakers or Ghirardelli chocolate bar, finely chopped

1/4 cup heavy whipping cream or heavy cream


Instructions

Preheat the oven to 325°F (163°C). If using the Norpro Mini Cheesecake Pan, (affiliate link) no prep is needed. Other pans may require nonstick spray. If using a cupcake pan, line it with cupcake liners. Set aside.

Graham Cracker Crust

Melt butter in a microwave-safe bowl just until melted. (approximately 30 seconds). Add in the graham crumbs and sugar. Stir until the mix holds together well. Evenly distribute the mixture between all cups. Press down firmly with a spoon or fingers to smooth and level each.

Bake the crusts at 325°F (163 °C) for 5 minutes. Remove from the oven and set aside. Keep the oven on.

Cheesecake Filling

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and creamy. (be careful not to over-beat or which can incorporate too much air). Mix in the sour cream just until combined.

Add the sugar and vanilla extract and mix until blended. Scrape down the sides of the bowl as necessary.

Add the eggs, one at a time, mixing on low speed until incorporated.
(Again, refrain from over-mixing).

Fill each tin with batter almost to the top. Bake at 325°F (163°C) for 15-20 minutes. Cheesecakes are ready when they look firm, and the tops are set. Remove the pan from the oven and let cool for about 1 hour on a wire rack.

Chill in the refrigerator for about 2 hours before adding ganache. If you need to chill longer, put the cheesecakes in a container or loosely cover them with wrap. Or freeze the baked cheesecakes for up to 3 months.

Add ganache after the cheesecakes are thawed. The cheesecakes will sink a little in the middle when they are chilled. I like to fill the well with ganache goodness or cover it with a cute berry.

Chocolate Ganache

Chop the chocolate very finely for best results. Place into a bowl and set aside.

Heat the heavy cream in a small saucepan over medium-low heat until warm and tiny bubbles start forming around the edges of the pan. (Don’t let it boil!)

Next, pour the warm cream over the chocolate and let it sit for a few minutes. Stir the mixture together until smooth and glossy.

Let the ganache cool a little before topping the cheesecakes. Spread with a knife to frost, or add a dab in the middle with a spoon. To drizzle over the cheesecakes, put the ganache in a plastic reusable bag and snip the corner to decorate. Top with fresh fruit or whipped cream.

Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.

Notes

Make Ahead. These mini cheesecakes freeze very well! Freeze the baked cheesecakes for up to 3 months. Make, then top with the ganache after the cheesecakes are thawed.

Favorite Pan. I love this nonstick Norpro Mini Cheesecake Pan. (affiliate link) It has an amazing finish with an easy release that does not require oil, so it is dependable for a beautiful finished dessert.

Keywords: mini cheesecake, recipe, chocolate ganache, New York style, graham cracker crust, Norpro mini cheesecake pan

Recipe Card powered byTasty Recipes

Nutrition Label. The nutritional values listed are an approximation based on the ingredients in the recipe card. Actual amounts may vary.

More Dessert Recipes

Don’t miss my other favorite delicious sweets and treats. Below are more recipes to try!

Brownie in Ramekins
Rice Krispie Bars with Peanut Butter
My Favorite Chocolate Chip Cookie Recipe
Oatmeal Bars with Chocolate & Sea Salt
Caramel Popcorn with Chocolate Drizzle

Cream Puffs with Chocolate

Please let me know what you think by sharing a five-star recipe rating below. Be sure to subscribe or follow me on social media for more inspiration!

xo,
Cindy

1 comment on “Mini New York Cheesecake Recipe (with Chocolate Ganache)

  1. This is such a perfect dessert for a party or shower. They are delicious, everyone loves them, and they are so fun to make! 🙂

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