Mini Godiva Chocolate Cheesecakes
Preheat oven to 350°
Crust:
- 1 cup chocolate wafer crumbs
- 2 Tablespoons sugar
- 1 pinch of salt
- 2 Tablespoons unsalted butter, melted
Lightly coat the tins with non-stick cooking spray. Mix the chocolate wafer crumbs, sugar, and salt well. Add the melted butter. Divide the mixture equally into the 24 little tins. Press down firmly with a wooden mini tart shaper, or a shot glass works well, too.
Bake the little crusts for about 10 minutes at 350°.
Remove and cool on a baking rack while you prepare the cheesecake.
►Turn the oven down to 300°.
Godiva Chocolate Cheesecake Batter:
Ingredients:
- 2 – (8-ounce) blocks of softened Cream Cheese
- 2 eggs
- 1/2 cup sugar
- 1 pinch of salt
- 1/4 cup of sour cream
- 3/4 teaspoon vanilla extract
- 6 ounces melted semi-sweet chocolate
- 1/4 cup Godiva chocolate liqueur
Directions:
In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and salt, then mix thoroughly.
Add the eggs, one at a time, mixing well after each.
Mix in the sour cream and the vanilla.
Mix in the liqueur.
Pour the batter onto the crusts and divide it between 24 mini cheesecake wells.
Chill for two hours. Remove each from the pan and place on a platter or dish.
I found that it is easier to remove these cheesecakes from the pan right out of the refrigerator. The chilled cheesecakes came out better. I just pushed up on the removable discs and removed the cheesecakes. Then, I took a thin-bladed knife and slipped it just under the cheesecake crust around the edge. Again, the chilled disc will slip free easily.
Just like the mini cherry cheesecakes, these cheesecake centers will sink a little after they bake, creating a well. It’s perfect for filling with chocolate mousse.
Chocolate Mousse
(Makes 1-1/4 cups)
Ingredients:
- 3/4 cups heavy whipping cream
- 2 Tablespoons & 2 teaspoons unsweetened Special Dark cocoa
- 1/4 cup powdered sugar
- 1/8 tsp. almond extract
Directions:
Sift the cocoa powder and powdered sugar before you begin. (You don’t want big lumps of cocoa or powdered sugar in the mousse! Once you add the cocoa and powdered sugar, the mixture comes together very quickly!)
Then, whip the heavy cream and almond extract in the chilled mixing bowl until slightly thickened.
Add the sifted cocoa and powdered sugar, mixing until the mixture forms stiff peaks.
Next, spoon the pudding mixture into a piping bag with a decorative tip.
Pipe the mousse onto the cheesecake. Refrigerate until ready to serve.
Then top with chocolate ganache.
Chocolate Ganache
Ingredients:
- 1/2 cup of heavy cream
- 1 cup of semi-sweet chocolate chips
Directions:
Melt the chocolate and the heavy cream in a saucepan over low heat. Stir until smooth with no lumps. Pour into a glass bowl and let cool a little.
Stir and spoon on top of the little cheesecakes and serve.
These easy mini chocolate Godiva cheesecakes with mousse and ganache are creamy, decadent, and guaranteed to impress. Impress your family with this beginner‑friendly dessert that tastes bakery‑quality.
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recipe
Mini Godiva Chocolate Cheesecakes
Mini Godiva Chocolate Cheesecakes with chocolate mousse, topped with chocolate ganache.
Ingredients
Crust
- 1 cup chocolate wafer crumbs
- 2 Tablespoons sugar
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter
Godiva Chocolate Cheesecake Batter:
- 2 - (8-ounce) blocks of softened Cream Cheese
- 2 eggs
- 1/2 cup sugar
- 1 pinch of salt
- 1/4 cup of sour cream
- 3/4 teaspoon vanilla extract
- 6 ounces melted semi-sweet chocolate
- 1/4 cup Godiva chocolate liqueur
Chocolate Mousse
- 3/4 cups heavy whipping cream
- 2 Tablespoons & 2 teaspoons unsweetened Special Dark cocoa
- 1/4 cup powdered sugar
- 1/8 tsp. almond extract
Chocolate Ganache
- 1/2 cup of heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°
Crust:
Lightly coat the tins with non-stick cooking spray. Mix the chocolate wafer crumbs, sugar, and salt well. Add the melted butter. Divide the mixture equally into the 24 little tins. Press down firmly with a wooden mini tart shaper, or a shot glass works well, too.
Bake the little crusts for about 10 minutes at 350°.
Remove and cool on a baking rack while you prepare the cheesecake.
►Turn the oven down to 300°.
Godiva Chocolate Cheesecake Batter:
In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and salt, then mix thoroughly.
Add the eggs, one at a time, mixing well after each.
Mix in the sour cream and the vanilla.
Mix in the liqueur.
Pour the batter onto the crusts and divide it between 24 mini cheesecake wells.
Bake for 30 minutes in a 300° oven. Remove from the oven and cool on a wire baking rack.
Chill for two hours. Remove each from the pan and place on a platter or dish.
Chocolate Mousse
(Makes 1-1/4 cups)
Sift the cocoa powder and powdered sugar before you begin. (You don’t want big lumps of cocoa or powdered sugar in the mousse! Once you add the cocoa and powdered sugar, the mixture comes together very quickly!)
Then, whip the heavy cream and almond extract in the chilled mixing bowl until slightly thickened.
Add the sifted cocoa and powdered sugar, mixing until the mixture forms stiff peaks.
Add Cocoa Sugar Mixture
Next, spoon the pudding mixture into a piping bag with a decorative tip.
Pipe the mousse onto the cheesecake. Refrigerate until ready to serve.
Then top with chocolate ganache.
Chocolate Ganache
Melt the chocolate and the heavy cream in a saucepan over low heat. Stir until smooth with no lumps. Pour into a glass bowl and let cool a little.
Stir and spoon on top of the little cheesecakes and serve.
