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Mini Triple Chocolate Cheesecakes

Dive into dessert heaven with these creamy, layered mini triple chocolate cheesecakes that are easy to make and perfect for sharing.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 8 ounces cream cheese, softened Soften ahead of time to avoid lumps.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream Whip until soft peaks form.
Chocolate Layers
  • 1/4 cup cocoa powder
  • 1/2 cup milk chocolate chips, melted Melt in short bursts to avoid burning.
  • 1/2 cup dark chocolate chips, melted Melt in short bursts to avoid burning.
  • 1/2 cup white chocolate chips, melted Melt in short bursts to avoid burning.
Crust and Garnish
  • 1 pre-made crust graham cracker crust or mini crusts Use mini crusts for individual servings.
  • Chocolate shavings or syrup for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a mixing bowl, beat the cream cheese until smooth.
  3. Gradually add sugar and vanilla, mixing until well combined.
  4. In a separate bowl, whip the heavy cream until soft peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until super creamy.
  6. Divide the mixture into three bowls.
  7. In one bowl, mix in cocoa powder; in another, stir in melted milk chocolate; and in the last one, stir in melted dark chocolate.
Assembly
  1. Layer the mixtures into the mini crusts: start with the chocolate cheesecake, then the milk chocolate, and finally, the white chocolate.
  2. Chill for at least 2 hours, or until set.
  3. Garnish with chocolate shavings or syrup before serving.

Notes

Store in the fridge for up to 5 days. For freezing, wrap individual servings tightly to avoid freezer burn.