Decadent chocolate cheesecake on a chocolate cookie crust, topped with chocolate ganache. Triple the chocolate with none of the guilt because these cheesecakes are perfectly portioned.
Usually we stay home and I make a special dinner for us on Valentine’s Day, because I feel like restaurants are often too crowded and busy on this holiday to really be romantic. I love a good date night at home and some cuddle time on the couch, it just seems so much more authentic to me. But, this year we decided to try something different and had a brunch date at the Salish Lodge.
The lodge overlooks snoqualmie falls, and they are famous for their five course country breakfast. It really was an experience! We had a table in a small private room with a wonderful view overlooking the falls, it was the perfect setting for a romantic pre-valentines date.
Since we went out before Valentine’s Day this year, I still wanted to make something special for us to enjoy on the holiday. It falls on a weeknight this year, so I whipped up these triple chocolate cheesecakes this weekend to save until Tuesday. Hopefully there are still a few left by then, because as soon as I started topping them with the melted ganache, Toby and I both decided we needed to try them out, just to make sure they were good enough. 🙂 These cheesecakes are very rich and chocolatey, so their small size is just the right amount to satisfy a chocolate craving.
Unlike a standard size cheesecake, these mini cheesecakes were so quick to bake! They only took about 12 minutes in the oven . I used this pan I found on amazon. I was worried It would be hard to get them out of the pan, but they popped out so easily after a few hours in the fridge!
- ¾ cup chocolate cookie crumbs
- 1 tablespoon melted butter
- 8 oz. cream cheese, softened
- ½ cup sugar
- 1 tablespoon corn starch
- 1 egg
- ¼ cup chocolate chips, melted
- ¼ cup half and half
- ½ cup chocolate chips
- ¼ cup half and half
- Preheat the oven to 350 degrees. Mix chocolate cookie crumbs with melted butter, and press 1 tablespoon of the crumb mixture into the bottom of each cavity in the pan. Bake for 5 minutes and then set aside while you make the filling.
- In a mixing bowl add the cream cheese, sugar, and corn starch. Using and electric mixer on a medium speed, beat together until smooth.
- Next, add the egg, melted chocolate chips, and half and half, stir together using a rubber spatula until completely incorporated.
- Fill each space in the pan to the top with a heaping spoonful of the cheesecake batter. Bake for 10-12 minutes and then refrigerate for at least 2 hours until cheesecakes are firm to the touch.
- Remove each cheesecake from the pan and top with ganache before serving.