Mini Triple Chocolate Cheesecakes

Indulge in these delightful mini triple chocolate cheesecakes, layered with rich cocoa, milk chocolate, and white chocolate, all nestled in a buttery graham cracker crust.

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Prep Time 20

Cook Time 15

Total Time 2 15

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Cheesecake Mixture

8 ounces cream cheese, softened Ensure cream cheese is at room temperature for smooth mixing.
1/2 cup sugar Feel free to swap for your preferred sweetener.
1 teaspoon vanilla extract
1 cup heavy cream Whip until soft peaks form.
1/4 cup cocoa powder
1/2 cup milk chocolate chips Melted for mixing.
1/2 cup dark chocolate chips Melted for mixing.
1/2 cup white chocolate chips Melted for mixing.

For the Crust

1 count pre-made graham cracker crust or mini crusts Optional: Use an Oreo crust for a variation.

For Garnish

to taste Chocolate shavings or syrup Optional for serving.

Method

Preparation

Preheat the oven to 325°F (165°C).
In a mixing bowl, beat cream cheese until smooth.
Gradually add sugar and vanilla, mixing until well combined.
In a separate bowl, whip heavy cream until soft peaks form.
Gently fold whipped cream into the cream cheese mixture.

Layering

Divide the mixture into three separate bowls.
In one bowl, mix in cocoa powder; in another, stir in melted milk chocolate; and in the last one, stir in melted dark chocolate.
Layer the mixtures into the mini crusts, starting with the chocolate cheesecake, then the milk chocolate, and finally, the white chocolate.

Chilling and Serving

Chill for at least 2 hours, or until set.
Garnish with chocolate shavings or syrup before serving.

Notes

These mini cheesecakes can be stored in the fridge for up to five days. For longer storage, freeze tightly wrapped. Let thaw in the fridge overnight before enjoying. Don't skip chilling for the best texture!