Mini Very Chocolate Cheesecake, Top View

Very Chocolate

When I decided to make a chocolate cheesecake,  I decided to put chocolate in every part of the cheesecake. Yes, that is chocolate in every layer of this cheesecake. The result is chocolate graham cracker crusts (with walnuts for texture), a chocolate cheesecake base, a chocolate ganache coating, and shaved white chocolate on the top. I hope these little chocolate cheesecakes satisfy that chocolate love for you as much as they do me.

Instant Pot Trial Notes

While writing up this post, I also did a trial of one of these mini cheesecakes in my 6 quart Instant Pot (notes on cooking time below recipe). It turned out comparable in flavor to one of the oven ones, and took about the same amount of time. The only notable difference is the difference in texture, the pressure cooked one has more of a custard-like texture, while the oven baked one has more of firm cheesecake texture. With these spring forms being 4 inch, I would be unable to fit a full batch in my Instant Pot at this time. I will update once I do a test run through my 12 quart GoWise.

Mini Very Chocolate Cheesecake, Side View

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Mini Very Chocolate Cheesecakes

Prep Time

20 mins

 

Sometimes chocolate just needs some more chocolate, and sometimes a person just needs chocolate. When I decided to make a chocolate cheesecake, I decided to put chocolate in every part of the cheesecake. Yes, that is chocolate is every layer of this cheesecake. The result is a chocolate graham cracker crusts (with walnuts for texture), a chocolate cheesecake base, a chocolate ganache, and shaved white chocolate on the top. I hope these little chocolate cheesecakes satisfy that chocolate love for you as much as they do me.

Servings: 12 servings per batch

Ingredients

Crust:

• 1 1/2 cups chocolate graham crackers about 1 package
• 1/2 cup walnuts finely chopped
• 6 Tbsp. butter melted
• 1 Tbsp. sugar
• 1 pinch kosher salt

Base:

• 24 ounces cream cheese softened
• 1 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 3 whole eggs
• 1/8 tsp kosher (course) salt
• 1 tsp. pure vanilla extract
• 1 cup semi sweet chocolate chips
• 1/4 c. cocoa powder
• 1 Tbsp. cold coffee concentrate or very strongly brewed coffee

Topping:

• 3/4 cup heavy cream
• 3/4 cup semi-sweet chocolate chips
• 1/2 tsp. pure vanilla extract
• 1 pinch kosher (course) salt
• 2 Tbsp. white chocolate shavings about 2 bars worth or chopped white chocolate chips (optional, for decoration)

Instructions

Prepare crust:

1. Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.

Prepare the base/batter:

1. In a small pan heat heavy cream until hot (not quite boiling, starting to simmer). Pour over semi-sweet chocolate chips in bowl and let sit for 3-5 minutes before stirring (heat will melt chips if you give it a chance). Stir until smooth, set aside. Combine cream cheese, cocoa powder, flour, and sugar in stand mixer until smooth, scraping bowl as needed. Slowly add in heavy cream and chocolate mixture, while mixing on a low speed. Mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined.
2. Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours).

For ganache:

1. Heat heavy cream until hot (not quite boiling, starting to simmer). Remove from heat. Pour semi-sweet chocolate chips into heated cream and let sit covered for 3-5 minutes before stirring (heat will melt chips if you give it a chance). Add vanilla, and stir until smooth (this make take a minute so be patient), allow to cool until it's barely warm then pour over chilled cheesecake. Shave white chocolate over chocolate covered cheesecakes (optional, for decoration). Refrigerate for 30 minutes or set (do not cover).

*Electric pressure Cooker trial directions/notes

1. I placed one of these mini cheesecakes, skipping the toasting crust step, into my Instant Pot (on trivet) with about 1.5 cups of water. I cooked on high pressure for 12 minutes, and natural release for 15 minutes (then release remaining pressure). I then continued with remainder of directions.

Recipe Notes

While writing up this post, I also did a trial of one of these mini cheesecakes in my 6 quart Instant Pot (notes on cooking time below recipe). It turned out comparable in flavor to one of the oven ones, and took about the same amount of time. The only notable difference is the difference in texture, the pressure cooked one has more of a custard-like texture, while the oven baked one has more of firm cheesecake texture. With these spring forms being 4 inch, I would be unable to fit a full batch in my Instant Pot at this time. I will update once I do a test run through my 12 quart GoWise.

**Additional update to pressure cooker notes: full batch of the citrus flavor have been tested in the 8 quart Instant Pot DUO, and all 6 spring forms can fit in this model, using above directions and worked perfectly!

Instant Pot/Pressure Cooker Trial Notes:

I placed one of these mini cheesecakes, skipping the toasting crust step, into my Instant Pot (on trivet) with about 1.5 cups of water. I cooked on high pressure for 12 minutes, and natural release for 15 minutes (then release remaining pressure). After that I then continued with remainder of directions.

Update on Pressure Cooker: full batch of the citrus flavor have been tested in the 8 quart Instant Pot DUO, and all 6 spring forms can fit in this model, using above directions and worked perfectly!