Mini Chocolate Cheesecake
Yields 24
Mini Chocolate Cheesecake. Learn how to make our Mini Chocolate Cheesecake today. This is a great dessert to make for a crowd.
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Prep Time
4 hr 40 min
Cook Time
40 min
Total Time
5 hr 20 min
Prep Time
4 hr 40 min
Cook Time
40 min
Total Time
5 hr 20 min
  1. ½ cup almonds, toasted and chopped
  2. 1 cup chocolate grahams, crushed
  3. 2 tablespoons honey
  4. ½ cup unsweetened cocoa powder
  5. 1 teaspoon almond extract
Chocolate Cheesecake Layer
  1. 2 packages (8 ounces each) cream cheese, softened
  2. 4 large eggs, room temperature
  3. ½ cup granulated white sugar
  4. ½ cup honey
  5. ¼ cup sour cream
  6. 2 teaspoons almond extract
  7. 1 teaspoon vanilla extract
  8. ¾ cup unsweetened cocoa powder
  9. 2/3 cup almonds, toasted and chopped
  1. ¼ cup unsalted butter, softened
  2. 1/3 cup heavy cream
  3. 2 tablespoons granulated white sugar or to taste (optional)
  4. 2 cups dark chocolate chips
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon almond extract
  7. ¾ to 1 cup almonds, toasted and finely chopped
  1. Place almonds in a food processor. Pulse for 2 to 3 minutes or until reduced to a fine meal. Add crushed grahams, honey, cocoa and almond extract. Pulse for another 2 minutes or until well-blended. Press onto the bottom and slightly up the sides of baking paper-lined muffin or mini-cheesecake pans. Chill for at least 20 minutes, or until needed.
Cheesecake Layer
  1. Preheat oven to 350°F.
  2. Beat cream cheese until smooth and creamy. Set aside.
  3. Beat eggs until pale-colored and frothy. Beat in sugar until light and fluffy. Beat in honey, sour cream, almond extract, vanilla and cocoa powder. Continue beating for another 2 to 3 minutes to fully incorporate ingredients. Fold into cream cheese until no pale streaks are visible.
  4. Spoon mixture over prepared base until molds are full. Smoothen top. Bake for 25 to 35 minutes or until edges are set but centers are still soft and jiggly.
  5. Allow cheesecakes to cool in pans for 5 to 10 minutes. Transfer onto wire racks and allow to cool completely. Chill for at least 4 hours or overnight.
  1. Place butter, cream and sugar (if using) in a microwave-safe bowl. Microwave for 2 to 3 minutes on medium or until heated through and sugar is completely dissolved. (Stir mixture after every 30 to 45-second intervals to make sure sugar is dissolved.) Pour over chopped chocolates in a bowl and set aside for at least 5 minutes.
  2. Stir ganache until chocolate has completely melted. Stir in vanilla and almond extract.
  1. Peel off paper liner and place mini cheesecakes on individual plates. Spoon ganache over each mini cheesecake, allowing it to run down the sides. Sprinkle with chopped almonds and serve.
  1. Turn this cheesecake recipe into a no-bake version by replacing honey with granulated white sugar. Melt sugar in a pan over medium heat. Beat eggs while adding melted sugar in a steady stream until fully incorporated and eggs are warm to the touch. Follow the rest of the steps to complete the recipe.
  2. Alternatively, omit eggs, increase sour cream to 1/3 cup and fold in 2/3 cup heavy cream (chilled and whipped until stiff) to the mixture. Freeze mini cheesecakes overnight, up to 24 hours, before topping with ganache and chopped almonds.
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