Mini Chocolate Cheesecake Bites (Print Version)

# Ingredients:

→ Crust

01 - 120 g chocolate cookie crumbs
02 - 30 g unsalted butter, melted

→ Cheesecake Filling

03 - 340 g full-fat cream cheese, softened
04 - 100 g granulated sugar
05 - 15 g unsweetened cocoa powder
06 - 60 g sour cream, room temperature
07 - 0.5 teaspoon vanilla extract
08 - 2 large eggs
09 - 115 g semi-sweet chocolate, melted

→ Chocolate Ganache

10 - 85 g semi-sweet chocolate chips
11 - 60 ml heavy cream

→ Cocoa Whipped Cream

12 - 180 ml heavy cream
13 - 3 tablespoons powdered sugar
14 - 3 tablespoons unsweetened cocoa powder
15 - 0.5 teaspoon vanilla extract

# Instructions:

01 - Preheat the oven to 165°C. Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter.
02 - Allow the cream cheese, sour cream, and eggs to reach room temperature for approximately 30 minutes prior to commencing preparation. This ensures a smooth, lump-free filling.
03 - In a medium bowl, combine the chocolate cookie crumbs with the melted butter. Mix thoroughly until the crumbs are moistened and hold together when gently pressed.
04 - Evenly distribute the crumb mixture among the prepared muffin cups. Press firmly into the bottom of each liner to create a compact, uniform crust.
05 - In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until it becomes smooth and fluffy, typically 2 to 3 minutes.
06 - Gradually add the granulated sugar to the cream cheese, continuing to beat until it is fully dissolved and incorporated into the mixture.
07 - Mix in the cocoa powder, room temperature sour cream, and vanilla extract until the mixture is smooth and evenly colored.
08 - Add the eggs one at a time, beating on a low speed just until each egg is combined. Avoid overmixing once the eggs are added to prevent excess air incorporation.
09 - Slowly pour in the melted semi-sweet chocolate, mixing until the cheesecake filling is uniform in color and has a glossy appearance.
10 - Evenly divide the cheesecake filling among the prepared muffin cups, filling each approximately three-quarters full. For best results and consistent baking, use an ice cream scoop.
11 - Bake for 25 to 30 minutes, or until the centers of the cheesecakes are just set with a slight jiggle remaining when the tin is gently shaken.
12 - Once baked, turn off the oven and prop the oven door slightly ajar. Allow the cheesecakes to cool gradually inside the oven for 15 minutes. This helps prevent cracking.
13 - Remove the cheesecakes from the oven and cool them completely at room temperature on a wire rack. Afterward, refrigerate them for at least 2 hours, or until thoroughly chilled.
14 - Place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat 60 ml of heavy cream until it just begins to simmer around the edges.
15 - Pour the hot cream over the chocolate chips. Let it sit undisturbed for 2 minutes to allow the chocolate to melt. Then, whisk until the ganache is smooth and glossy.
16 - Allow the ganache to cool for approximately 10 minutes, or until slightly thickened, before carefully spreading it over the chilled cheesecake bites.
17 - In a separate, chilled bowl, combine 180 ml of heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla extract. Whip with an electric mixer until soft peaks form.
18 - Transfer the cocoa whipped cream to a piping bag fitted with your desired tip, or use a spoon, to dollop a generous amount onto each ganache-topped cheesecake bite.

# Notes:

01 - Ensure all dairy ingredients are at room temperature before mixing to prevent lumps and achieve a smooth filling. Cold ingredients can cause the mixture to curdle or become grainy.
02 - Avoid overmixing the batter once eggs are added, as this incorporates too much air and can cause cracks during baking. The gradual cooling process also helps prevent surface cracks.
03 - Use an ice cream scoop or large spoon to divide the filling evenly among cups for consistent baking and a professional appearance.
04 - If your ganache becomes too thick, warm it gently over a double boiler or in short microwave bursts and whisk in a teaspoon of cream. If it’s too thin, let it cool longer before applying.
05 - These cheesecakes can be made up to 2 days in advance. Add the ganache and whipped cream just before serving for the best texture and appearance.
06 - While chocolate cookies create the most intense chocolate flavor, you can substitute with graham crackers, vanilla wafers, or even crushed pretzels for different flavor profiles.
07 - Use good-quality chocolate for both the filling and ganache, as the flavor will be prominent in the final dessert. Semi-sweet or dark chocolate works best, but milk chocolate can be used for a sweeter result.

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