Mini Cheesecake Dessert Trio
Enjoy a delightful variety of chocolate, red velvet, and strawberry mini cheesecakes in one bite-sized treat, perfect for parties and gatherings.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs For the chocolate cheesecakes.
- 1.5 cups red velvet cake crumbs For the red velvet cheesecakes.
- 6 tbsp unsalted butter, melted To bind the cookie crumbs.
For the cheesecake filling
- 24 oz cream cheese, softened Ensure it's at room temperature.
- 1 cup granulated sugar
- 3 large eggs Added one at a time.
- 1 cup sour cream
- 2 tsp vanilla extract
For the toppings
- 1 cup semi-sweet chocolate chips For the chocolate ganache.
- 0.5 cup heavy cream To create the chocolate ganache.
- 0.5 cup strawberry sauce or preserves For the strawberry swirl cheesecakes.
- Mini teaspoons chocolate chips for garnish For decoration.
- Extra as needed red velvet cake crumbs for topping To garnish the red velvet cheesecakes.
- as needed optional red food coloring swirl To enhance presentation.
Instructions
Preparation
- Preheat the oven to 325°F and line a muffin tin or mini cheesecake molds with liners.
- Mix chocolate cookie crumbs and melted butter until combined. Press into the bottoms of the molds to create the crust layer.
Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing in sour cream and vanilla extract until silky smooth.
- Divide the cheesecake batter evenly into the molds.
Baking
- For the strawberry swirl cheesecakes, spoon strawberry sauce onto the tops and swirl gently with a toothpick.
- Bake for 18–22 minutes until the centers are just set. Cool completely, then chill for at least 3 hours.
Finishing Touches
- For the chocolate cheesecakes, heat heavy cream and pour it over chocolate chips. Stir until glossy and smooth, then spread over chilled cheesecakes.
- Sprinkle mini chocolate chips over chocolate cheesecakes while the ganache is still soft.
- Coat the tops of the red velvet cheesecake bites with fine red velvet cake crumbs.
- Arrange all mini cheesecake flavors on a serving tray.
Notes
These Mini Cheesecake Desserts are best served cold and can be paired with coffee, espresso, or milk. Store in an airtight container in the refrigerator for up to 5 days.