Luscious and creamy, these cheesecakes melt in your mouth.
Cheesecake was something I did not grow up with. It wasn’t until I was older, perhaps even after I was married, that I discovered cream cheese.
And fell in love with it.
In fact, two of my favorites are here on the blog. They will add a whole bunch of wonderfulness to your life!
Mini Cheesecakes with Creamy Chocolate Ganache
Now today I am going to share with you another favorite of mine. Isn’t it funny how sometimes we get hooked on a recipe for months and then promptly forget about it when something more delicious pushes it off its pedestal? This recipe is one that got hidden inside my dessert file in my recipe box. By the way, fun fact ahead: did you know my dessert file is the largest in my entire recipe box?!! Ok, we will just keep moving so I don’t feel guilty . . .
These little cheesecakes are so easy, take few ingredients, and the kids love them! In fact, this recipe makes about 3 dozen of these miniature pieces of happiness – and go awesome in school lunches. My second son doesn’t like crust on his cheesecake much, so I leave off a crust. You can always throw in a vanilla wafer or even crushed nuts.
As you bake these, they will rise a bit in the oven and then fall, leaving a little crater on top. This crater is special – it holds your creamy ganache! Saying it that way doesn’t make it look like such a flop when you take it out of the oven. If you don’t want to do the ganache on top because of limited time, a few chocolate chips sprinkled on the bottom of the muffin liners works great to add a bit of chocolate. But trust me . . . the ganache is what makes these go from good to awesome!
You should never trust a cook who doesn’t eat her own food, right? I take that literally.
These will be some of the sweetest little friends you will ever put in your fridge. But I am going to make an educated guess that all thirty-seven (ok, now thirty-six) of these sweet babies will be gone within 48 hours. And not just in the cook’s belly . . . in case that’s where your mind went.
Let me give you a great piece of advice. Eat these with a steaming cup of coffee in your hand. It will make your day.
Mini Cheesecakes with Creamy Chocolate Ganache
Delicious little morsels of cheesecake topped with a creamy chocolate ganache!
Ingredients
- 4 (8 ounce) packages cream cheese room temperature
- 4 eggs room temperature
- 1 cup sugar
- dash vanilla
Chocolate Ganache
- 1 cup heavy whipping cream
- 1 1/2 cups semi-sweet chocolate chips
Instructions
-
Cream together your cream cheese and sugar. The cream cheese must be softened to room temperature.
-
Add eggs and vanilla.
-
Pour into lined muffin tins. Make tins 2/3 full.
-
Bake at 350 for 15-20 minutes - until they have set.
-
Remove from oven. Let cool.
To Make Ganache
-
Heat the whipping cream, but don't boil. You only want it hot.
-
Pour the hot cream over the chocolate chips and let sit for 3 minutes. Stir until chocolate chips are melted.
-
Drizzle ganache over cheesecakes and chill in refrigerator.
Pin it for later!
- The Adventum CD Collection – Sale Now - March 27, 2021
- Alternative To Facebook Option - January 30, 2021
- The Beauty of the Hoary Head - January 2, 2021
Dinah Shenk says
I have a question? You say cream the cream cheese and sugar and then the next step is add eggs, sugar and vanilla. Do you divide the 1 cup of sugar?
Kendra says
Thanks for catching this! It should have been in the first step only. I will go change that.
mloublogger says
Looks delicious!! The ganache is right down my alley. My mom didn’t make cheesecake in our growing up years but she’s a cheesecake queen now. I do remember a no bake cheesecake that she would occasionally make.
Kendra says
Yes, my mom couldn’t have certain types of dairy, so she never got into eating cream cheese. No bakes are awesome and usually easy!!
Grandma G says
Yum, Kendra…these have to be delicious!