Miniature chocolate cheesecakes are super cute and super delicious! I purchased this pan made by Chicago Metallic several years ago. I love it! It looks like the Miniature Cheesecake Pan is no longer available. However, this mini heart cheesecake pan looks the same. If you can’t find the heart pan Chicago Metallic makes a 12 cup mini cheesecake pan that I also adore! Since the pan has removable bottoms the cheesecakes always come out perfect. The cheesecakes also freeze beautifully for the perfect make-ahead dessert. Just add any toppings after you remove them from the freezer.
I have used this pan over and over again— don’t forget the round version makes equally delicious desserts and this recipe is the same. I used the heart cheesecake pan at my niece’s bridal luncheon and has been a hit every time since.
Here is how I decorated them for Valentine’s day!
The recipe on the back of the box is delish. I have adapted it slightly. Here is the recipe I use. (It also works perfectly in the 12-cup mini cheesecake pan)
Miniature Heart Chocolate Cheesecakes
½ Cup chocolate graham cracker crumbs
(1 pack of the 3-pack box yields 1 cup)
2 Tbs butter, melted
1 ½ Tbs sugar
1 pinch of salt
¾ Cup semi-sweet chocolate chips
8 oz. Cream cheese (softened)
½ Cup sugar
½ Cup sour cream
½ tsp. Vanilla extract
Have all ingredients at room temperature. Preheat oven to 325 degrees. Lightly spray the pan, especially the sides. You probably could make these in a mini-muffin pan—-but this pan has removable heart disc bottoms that make it a breeze to remove the cheesecakes.
To make the crusts, combine cookie crumbs, butter, sugar, and salt and mix until well blended. Divide the mixture between the hearts. Press evenly into the bottom of each well. It is about a tablespoon of mixture in each well. Bake crusts for 10 minutes. Cool completely on a wire rack.
Reduce oven temperature to 275 degrees.
Melt chocolate (I use the microwave). I process in my food processor or with a mixer the cream cheese and sugar until smooth—-stop occasionally to scrape down the sides of the bowl. Add the sour cream and vanilla and blend. Add the eggs one at a time blending after each egg. Add the melted chocolate and beat until completely blended—again stopping to scrape down the sides. Pour batter into the crusts.I fill completely to the top.
Bake until the filling is set, 18-20 minutes. I place a pan of water in the oven while baking.I allow the cheesecakes to set in the turned off oven with the door open a bit for about 30 minutes after baking is complete.I then allow them to cool on the counter for another 30 or so minutes. I think the slower cooling helps prevent cracks. Cover and refrigerate for at least 3 hours before un-molding. These freeze beautifully!
I decorate the tops with a little chocolate ganache. Heat 1/3 cup heavy cream (don’t substitute anything less!), 1 T butter, and 1 T sugar. Bring to a boil, stirring constantly. Pour boiling cream mixture over 4 ounces (about 1/2 cup) of semi-sweet chocolate chips. Allow to stand for 3-4 minutes. Stir until smooth. Pour onto tops of cheesecakes and smooth evenly.
You might also like this decadent chocolate cheesecake recipe for a miniature pan.