Description
Mini Cherry Chocolate Cheesecakes
You Will Need:
1 cup chocolate wafer crumbs
4 tbsp unsalted butter, melted
16 oz cream cheese
1/3 cup cherry compote
1/4 cup confectioner’s sugar
1 cup whipped topping
Instructions:
Combine wafer crumbs and melted butter, pressing into mini cake pans.
Beat cream cheese and sugar until smooth, folding in whipped topping.
Spread the mixture over crusts and chill for 4 hours.
Add cherry compote and decorate with chocolate slices.
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Step-by-Step Guide
Follow these detailed instructions for perfect mini cheesecakes every time.
- Prepare the Crust: Finely crush chocolate wafer cookies until you have 1 cup of fine crumbs. Mix thoroughly with 4 tablespoons of melted, unsalted butter. Divide the mixture evenly among 12 mini cheesecake or muffin pan liners. Press firmly with the back of a spoon to create a compact, even base.
- Make the Filling: Using an electric mixer on medium speed, beat 16 oz of room-temperature cream cheese until completely smooth and creamy. This is crucial to avoid lumps. Gradually add 1/4 cup of confectioner’s sugar and beat until fully incorporated.
- Fold & Fill: Gently fold 1 cup of whipped topping into the cream cheese mixture using a spatula. Use a folding motion to keep the filling light and airy. Spoon or pipe this filling over the prepared crusts, smoothing the tops.
- Chill Thoroughly: Refrigerate the cheesecakes for a minimum of 4 hours, or preferably overnight, to allow them to set completely.
- Top and Serve: Just before serving, add a dollop (about 1 teaspoon) of cherry compote to the center of each cheesecake. Decorate with chocolate shavings or slices.
Serving Suggestions
These mini desserts are versatile. Serve them directly in their liners for easy handling at parties. For an elegant plated dessert, carefully remove the liners and place each cheesecake on a dessert plate. Drizzle with extra chocolate sauce or a light dusting of cocoa powder. Pair with a glass of dessert wine, a cup of coffee, or a glass of cold milk.
How-to Summary
Create a buttery chocolate crust, mix a smooth cream cheese and whipped topping filling, chill until firm, and top with cherry compote and chocolate.
Frequently Asked Questions
Can I use a different fruit topping? Absolutely. Raspberry, blueberry, or strawberry compote are excellent substitutes for cherry.
Can I make these ahead of time? Yes, they are perfect for making ahead. Prepare and store them, without the final topping, covered in the refrigerator for up to 2 days. Add the compote just before serving.
My cream cheese is lumpy. What went wrong? This usually happens if the cream cheese is too cold. Always ensure your cream cheese is softened to room temperature before beating.
Can I freeze these mini cheesecakes? You can freeze them without the topping for up to a month. Thaw in the refrigerator overnight before adding compote and serving.
What can I use instead of chocolate wafers? Graham cracker crumbs or crushed Oreo cookies (filling included) make a great alternative crust.
Common Mistakes to Avoid
- Using Cold Cream Cheese: This is the top cause of a lumpy filling. Let it sit out for 30-60 minutes.
- Overmixing the Filling: Once you add the whipped topping, mix gently by folding. Overmixing deflates the air, making the texture dense.
- Not Chilling Long Enough: The cheesecakes need the full 4+ hours to set properly. Skipping this leads to a runny texture.
- Adding Topping Too Early: Adding the cherry compote before serving prevents a soggy crust.
Conclusion
These Mini Cherry Chocolate Cheesecakes are the ultimate easy yet impressive dessert. With a no-bake crust, a luxuriously creamy filling, and the classic cherry-chocolate combination, they are guaranteed to delight any crowd. By following the step-by-step guide and avoiding common pitfalls, you’ll create perfect individual treats that are as beautiful as they are delicious.