Ingredients

1/2 cup graham cracker crumbs

2 tablespoons cocoa powder (for crust)

2 tablespoons light brown sugar (packed)

3 tablespoons melted unsalted butter

6 ounces semi sweet chocolate chips (for cheesecake filling)

1/2 cup heavy cream (for cheesecake filling)

8 ounces cream cheese (at room temperature)

1/2 cup confectioners sugar (for cheesecake filling)

2 tablespoons cocoa powder (for cheesecake filling)

1 teaspoon instant coffee (optional)

1 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup heavy cream (for ganache)

2 teaspoons butter (for ganache)

4 ounces semi sweet chocolate chips (for ganache)

1 cup heavy cream (for cocoa whipped cream)

1/3 cup confectioners sugar (for cocoa whipped cream)

2 tablespoons cocoa powder (for cocoa whipped cream)

Instructions

Step 1: Stir graham cracker crumbs, 2 tablespoons cocoa powder, and brown sugar together in a small bowl. Add melted butter and mix well until the crumbs are evenly moistened.

Step 2: Line a standard muffin pan with 9 paper liners and spoon 1 to 2 tablespoons of the crumb mixture into each liner. Press the crumbs down firmly using a tablespoon or the bottom of a ¼ cup measuring cup to create an even crust.

Step 3: Place the pan in the refrigerator while preparing the cheesecake filling.

Step 4: Melt 6 ounces of semi sweet chocolate chips in the microwave for 40 to 60 seconds, stirring every 20 seconds until smooth. Set aside.

Step 5: In a medium bowl, beat 1/2 cup heavy cream with an electric mixer until stiff peaks form. Set aside.

Step 6: In a large bowl, combine the cream cheese and 1/2 cup confectioners sugar. Beat on high speed until smooth and creamy.

Step 7: Add melted chocolate, 2 tablespoons cocoa powder, instant coffee (if using), vanilla extract, and salt to the cream cheese mixture. Beat until fully combined.

Step 8: Gently fold in the whipped cream from Step 5 until the filling is smooth and well combined.

Step 9: Evenly distribute the cheesecake filling among the 9 crusts and smooth the tops.

Step 10: For the chocolate ganache, place 4 ounces of semi sweet chocolate chips in a medium bowl. Heat 1/3 cup heavy cream and 2 teaspoons butter in a microwave-safe cup until very hot, then pour over the chocolate chips. Stir until smooth and glossy.

Step 11: Spoon the ganache evenly over the cheesecake filling. Refrigerate for several hours or overnight to allow the cheesecakes to firm up.

Step 12: To make the cocoa whipped cream, beat 1 cup heavy cream, 1/3 cup confectioners sugar, and 2 tablespoons cocoa powder until stiff peaks form.

Step 13: Spoon the whipped cream into a pastry bag fitted with a large star tip and pipe decorative swirls on top of each cheesecake. Optionally, sprinkle shaved dark chocolate for extra indulgence.

Step 14: Keep the mini cheesecakes refrigerated until ready to serve.

Tips & Variations

For a coffee flavor boost, be sure to add the optional instant coffee in the cheesecake filling.

Use dark or milk chocolate chips for a different chocolate intensity in the ganache.

Try swapping graham cracker crumbs for chocolate cookie crumbs for a richer crust.

Make these cheesecakes ahead to allow flavors to meld and the filling to set properly.

FAQs

Can I use a different type of chocolate for the filling?

Yes, you can substitute semi sweet chocolate chips with dark or milk chocolate according to your preference. Adjust sweetness as needed.

Is it necessary to use the instant coffee?

No, the instant coffee is optional but it enhances the chocolate flavor and adds depth to the cheesecake. You can omit it if you prefer a pure chocolate taste.