Cheesecake With Chocolate Ganache

Individual Cheesecakes with Chocolate Ganache are a delicious and easy-to-make dessert made in a muffin tin. These decadent treats feature a creamy, vanilla cheesecake base that’s perfectly balanced by a rich, chocolate ganache topping.

The best part? They’re perfectly portioned and easy to serve, making them an ideal dessert for any occasion. Whether you’re hosting a party or just looking to satisfy your sweet tooth, these Cheesecakes with Chocolate Ganache are sure to impress. So grab your muffin tin and get ready to indulge in a little slice of heaven!

Ingredients

Crust

• 1 cup graham cracker crumbs (1 sleeve of graham crackers)
• 3 tablespoons melted butter
• Sprinkle of white sugar

Cheesecake

• 2 blocks (16oz) cream cheese
• 1/2 cup sugar
• 2 eggs
• ½ tsp almond extract
• 1 can of cherry pie filling, optional

Chocolate Ganache

• 1 cup heavy cream
• 10oz dark chocolate melting wafers

Instructions

Preheat the oven to 350 degrees

MAKE THE CRUST

1. Combine the graham cracker crumbs, melted butter and a sprinkle of white sugar. Take the mixture and evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity. 

MAKE THE CHEESECAKE

1. In a bowl of a stand mixer combine cream cheese, sugar, eggs and almond extract until smooth and fluffy.
2. Pour cheesecake mixture into individual cheesecake cavities.
3. Bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown.
4. When finished baking, let the cheesecakes cool on the counter.

MAKE THE GANACHE

1. Bring 1 cup of heavy cream to a simmer. Once you start to see it bubble up a bit, take it off the burner and pour it over the dark chocolate melting wafers.
2. Cover the bowl to trap in the heat and let it sit for 5 minutes.
3. Remove the lid and slowly begin whisking the chocolate until you see the velvety ganache form.  Be patient with it.
4. Once the ganache forms, let it sit uncovered at room temperature for 15-20 minutes. It will thicken up a bit and that is what you want to happen. It should be able to coat a spoon before you drizzle over your cheesecakes.

TO SERVE

1. Drizzle your ganache over the mini cheesecakes and top with 1 spoonful of the cherry pie filling. 
2. Note – I like to add the ganache and cherries on all mini cheesecakes and then let them set/harden in the fridge a bit before serving them.

Drizzle your ganache over the mini cheesecakes and top with 1 spoonful of the cherry pie filling.

Note – I like to add the ganache and cherries to all mini cheesecakes and then let them set/harden in the fridge a bit before serving them.

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2. Banana Chocolate Chip Pound Cake
3. Blueberry Vanilla Almond Granola Crumble