Can I put chocolate ganache on cheesecake?

Absolutely. In fact, chocolate ganache is one of the most luxurious toppings you can add to a cheesecake. For these Mini Chocolate Cheesecake Bites with Fudge Ganache Frosting , the ganache acts like a rich, glossy layer that complements the tangy cream cheese base beautifully. To apply ganache: - Let the cheesecake cool completely first. - Pour slightly cooled ganache over the tops and spread gently. - Chill again to allow it to set perfectly. The result? A smooth, bakery-style finish that adds elegance and depth to each bite.

How do you keep mini cheesecakes from sinking in the middle?

Sinking happens when the filling is overmixed or overbaked. To avoid this: Mix just until combined, especially after adding eggs. Bake at a moderate temperature (325°F) until centers are just set and slightly jiggly. Let the cheesecakes cool gradually at room temperature before refrigerating. Following these steps helps your Mini Chocolate Cheesecake Bites with Fudge Ganache Frosting hold their shape and texture every time.

What chocolate is best for cheesecake?

Use high-quality chocolate baking bars —not chocolate chips—for the smoothest melt and richest flavor. We recommend: 60–70% dark chocolate for depth without bitterness Brands like Ghirardelli, Lindt, or Baker’s Chocolate work great For ganache, pair dark chocolate with heavy cream for a luxurious finish These choices will elevate your Mini Chocolate Cheesecake Bites with Fudge Ganache Frosting to bakery-worthy levels.

What is the difference between chocolate ganache and fudge frosting?

While both are rich and chocolatey, the texture and ingredients set them apart: Ganache: - Made with just chocolate and cream - Smooth and glossy - Sets soft or firm depending on ratio Fudge Frosting : - Includes butter, powdered sugar, and often milk - Thicker, sweeter, and more spreadable - Holds shape better but less shine In our recipe, we’re using a fudge-style ganache , thickened with a touch of butter for that extra richness.

Thicker, sweeter, and more spreadable

It depends on the ratio of cream to chocolate. For these Mini Chocolate Cheesecake Bites with Fudge Ganache Frosting , the ganache sets firm but not hard —meaning it holds its shape and stays fudgy without becoming brittle. For a firmer set: Use a 2:1 chocolate to cream ratio Chill thoroughly after spreading on the cheesecake This makes it ideal for bite-sized treats, where you want a stable yet luscious topping.

Mini Chocolate Cheesecake Bites with Fudge Ganache Frosting

Name: Mini Chocolate Cheesecake Bites with Fudge Ganache Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup chocolate cookie crumbs (Oreo or graham-based); 3 tablespoons unsalted butter, melted; Pinch of salt; 16 oz cream cheese, softened; ½ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ¼ cup sour cream; 6 oz dark or semi-sweet chocolate, melted; ½ cup heavy cream; 6 oz dark chocolate chips or chopped chocolate; 1 tablespoon unsalted butter; (Optional) 1 tablespoon corn syrup for added shine

Mini Chocolate Cheesecake Bites with Fudge Ganache Frosting

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These mini chocolate cheesecake bites are rich, creamy, and topped with a luscious fudge ganache frosting. Perfect for parties, gifts, or when you need a bite of indulgence.

Author: Amelia
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours (includes chilling time)
Yield: 24 mini cheesecake bites
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:

1 cup chocolate cookie crumbs (Oreo or graham-based)
3 tablespoons unsalted butter, melted
Pinch of salt

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
6 oz dark or semi-sweet chocolate, melted

For the Fudge Ganache Frosting:

½ cup heavy cream
6 oz dark chocolate chips or chopped chocolate
1 tablespoon unsalted butter
(Optional) 1 tablespoon corn syrup for added shine

Instructions

Preheat oven to 325°F (163°C). Line a mini muffin tin with liners or lightly grease a silicone mold.
Prepare the crust by mixing chocolate cookie crumbs, melted butter, and salt. Press about 1 tablespoon into each muffin cavity. Bake for 5 minutes, then let cool.
Make the filling: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and melted chocolate.
Spoon filling over crusts, filling each about ¾ full. Bake for 18–20 minutes until centers are set but still slightly jiggly. Let cool to room temp, then refrigerate for 1 hour.
Make the ganache: Heat cream until steaming, pour over chocolate. Let sit 2 minutes, then stir in butter (and corn syrup if using) until smooth. Let thicken slightly before topping cheesecakes.
Top with ganache, spread gently, then refrigerate another 15–30 minutes to set.
Serve chilled or at room temp, optionally garnished with berries, whipped cream, or chocolate curls.

Notes

These freeze well—wrap individually and freeze up to 2 months.
Use quality chocolate for the best flavor and texture.
Let cheesecakes rest at room temperature 10–15 minutes before serving for the creamiest bite.
You can swap the ganache with caramel, Nutella, or fruit compote for variation.

Find it online: https://recipesbyamelia.com/mini-chocolate-cheesecake-bites-with-fudge-ganache-frosting/