Mini Chocolate Pecan Cheesecakes with Ganache
Individual no-bake graham cracker crusts topped with creamy cheesecake filling and silky chocolate ganache. These elegant mini cheesecakes feature a buttery pecan crust, tangy cream cheese center, and rich semisweet chocolate topping finished with toasted pecans. Perfect for dinner parties or special occasions.
Ingredients
- 3 whole graham crackers, rectangles made of 2 squares
- ¼ cup pecans
- 1 tablespoons unsalted butter, melted
- 4 tablespoons sugar, divided
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon corn starch
- 1 whole egg
- ⅓ cup corn syrup
- 1 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate, chopped into very small pieces
- ½ cup heavy whipping cream
- 2 tablespoons corn syrup
- ¼ cup pecans, chopped
Instructions
- 1
Preheat oven to 350°F and line muffin tins with paper cupcake liners.
- 2
Pulse graham cracker pieces and pecans in food processor until fine crumbs form. Add sugar and melted butter, pulse until evenly distributed.
- 3
Place a heaping tablespoon of crumb mixture in each baking cup and press gently to form an even crust.
- 4
Bake crusts for 10 minutes. Place pan on wire rack to cool.
- 5
Beat cream cheese, remaining sugar and cornstarch in electric mixer until well mixed. Add egg and blend well. Add corn syrup and vanilla, beat until just blended.
- 6
Pour filling into baking cups, dividing evenly.
- 7
Bake for 15 minutes or until just set. Chill for 1 hour.
- 8
Warm heavy cream in small saucepan over medium heat until very hot but not boiling.
- 9
Place chocolate pieces in heat safe bowl and pour hot cream over. Let sit for 5 minutes.
- 10
Whisk cream and chocolate until smooth and thoroughly combined. Whisk in corn syrup and vanilla. Cool for about 5 minutes.
- 11
Spoon ganache into center of each cheesecake and top with chopped pecans.
- 12
Return cheesecakes to refrigerator until ready to serve.
Tips
Do not let the ganache sit too long or it will harden before you can spoon it onto the cheesecakes.
Use an offset spatula or back of a spoon to evenly distribute the crumb mixture in baking cups.
Ensure cream cheese is softened to room temperature for a smooth, lump-free filling.
Good to Know
Cover and refrigerate up to 3 days. May be frozen up to 2 months; thaw in refrigerator before serving.
Prepare crusts and bake up to 1 day in advance. Prepare filling and bake cheesecakes up to 1 day ahead. Add ganache topping and pecans up to 4 hours before serving.
Serve chilled. Remove from refrigerator 10 minutes before serving for best flavor. Garnish with additional chopped pecans or cocoa powder if desired.
Common Mistakes
Do not overbake the cheesecake filling or it will crack; bake only until just set.
Do not add hot cream to chocolate and immediately whisk; let it sit briefly to allow chocolate to soften.
Do not use chocolate that is too warm when making ganache or it may become too thin to adhere to cheesecake.