Mini Chocolate Cheesecakes
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
  • 1½ cups crushed graham cracker crumbs
  • 4 tbsp butter, melted
  • 2 tbsp sugar
  • 8oz cream cheese, room temperature
  • 1¼ cup semisweet chocolate chips
  • ⅓ cup sugar
  • 1 tbsp flour
  • 1 egg
  • ½ tsp vanilla extract
  • 1 tbsp half-and-half
  • Fresh raspberries for topping
  1. Preheat the oven to 325 degrees F.
  2. Combine the graham cracker crumbs, butter and sugar in a bowl until evenly mixed, then evenly divide among 9 paper-lined muffin cups. Firmly press against the bottom and sides to form the crust. Set aside.
  3. Add the remaining ingredients except the chocolate chips to a mixer or blender and mix/blend until you get a creamy texture.
  4. Melt 1 cup chocolate chips in a microwave or double boiler (30 seconds at a time in the microwave, or they will burn!), then add the smooth melted chocolate to the cream cheese mixture and mix/blend until smooth.
  5. Evenly divide the cheesecake filling among the baking cups.
  6. Bake for 20-25 minutes until the tops become raised and firm. Remove from the oven and let cool.
  7. Melt the remaining chocolate chips and stir with the half-and-half to create the ganache.
  8. Once cooled to room temperature, add the ganache on top of the cheesecakes and chill in the refrigerator until ready to serve.
Makes 9 mini cheesecakes
Recipe by My San Francisco Kitchen at