Mini Chocolate Spiderweb Cheesecakes:
Soft, velvety bites of chocolate cheesecake topped with a silky chocolate ganache and pretty white chocolate spiderweb designs, are the perfect treat for your Halloween bash. Easy to make, easy to serve, dense, and incredibly delicious, these Mini Chocolate Spiderweb Cheesecakes are sure to be a hit!
I have lived in Texas my entire life thus far, and the weather has yet to cease in amazing me. Of course, I’ve gotten used to the 90° temps one day and 40° the next (if one really does get used to that sort of thing), but what happened on Friday did take me by surprise, I confess. Just like any other cool front in Texas, the previous day’s temperatures were in the 80’s – very toasty for this time of year, yet very characteristic for this state – before plummeting to the 50’s, which continued to drop to the 40’s (why yes, we do have allergy problems here, thanks for asking…). Fine, I’m good with that. But while Landon and I were out driving, it started raining, hard. And I don’t mean it was raining hard, I mean the rain was hard, i.e. frozen! I was not expecting that and it was awesome… weird, but awesome.
Needless to say, by the time I publish this post, I have no doubt we will be back to 70°+ weather.
It’s Texas… *shrugs shoulders*
Hey, Halloween is tomorrow! And these Chocolate Spiderweb Cheesecakes are just what you need to make the holiday complete. Last week I posted a recipe that is all-ages friendly and something I especially think kids would love (in fact, I plan on making a batch with my nieces this afternoon). But today, I’m getting a little more exclusive and offering something that, while some kids might enjoy, is more geared for the adults.
These mini chocolate cheesecakes are delicate, but also dense in flavor (extra dark cocoa powder will do that) and soo good. I mean, the chocolate situation going on here is serious business. We have:
- Chocolate Crust
- Chocolate Cheesecake
- Chocolate Ganache
Heck, even the spiderwebs are chocolate!
In other words, these cheesecakes are the chocolate lover’s dream; the flavors produced from all of said chocolate is absolutely divine and provides a luscious melt-in-your-mouth experience (also contributing to the deep chocolate flavor and melt-in-your-mouth experience is the fact that the cocoa powder acts as the flour – yessir, there is no flour used).
I love mini cheesecakes for their ability to serve easily, as well as their more casual and less fussy appearance – so, the perfect dessert for parties. For better or worse, they are very easy to pick up and eat – only 1 napkin needed; 1 fork, if you want to be proper about it. Also, this recipe is very adaptable. Take off the spiderwebs and you have a treat perfect for any occasion. Of course, Christmas just may be coming soon (*cough*), so I wouldn’t hold anything against you if there was an addition of peppermint…
Oh, and one of the things I adore most about cheesecake is that, since it tastes better with age, you can be super prepared and make it up to 2 days ahead of time! That’s my kind of recipe right there.
OK, I’ve detained you long enough – go forth, make some cheesecakes, and by all means enjoy your Halloween.
- 25 Oreo Cookies
- 5 tbsp. butter, melted
- ¾ C. bittersweet chocolate chips
- 2 (8 oz) packages cream cheese, softened to room temperature
- ½ C. + 3 tbsp. white sugar
- 2 tbsp. Hershey’s Dark cocoa powder (Dutch process will work as well)
- 2 large eggs
- ¼ C. + 2 tbsp. heavy cream
- ½ C. bittersweet chocolate chips
- 1 ½ tsp. white sugar
- 2 oz white chocolate, melted
- Preheat oven to 350 F.
- Spray a 12 cup muffin tin lightly with cooking spray and set aside.
- Place Oreos in the bowl of a food processor and pulse into fine crumbs.
- With food processor running, slowly pour in melted butter and continue to mix until mixture holds together.
- Divide crust mixture between muffin cups, using not much more than 2 tbsp. mixture per cup (you will have some mixture left).
Press mixture evenly over bottom of each muffin cup to compact.
- Place muffin tin in freezer while you prepare cheesecake filling.
- Melt chocolate chips in microwave and set aside.
- Place cream cheese, sugar, and cocoa powder in a medium bowl and use a hand mixer to combine until smooth, scraping sides of bowl once.
- Mix in eggs, one at a time.
- Add melted chocolate and mix until completely blended and smooth, scraping sides of bowl as needed.
- Remove muffin tin from freezer and divide cheesecake filling between crusts.
Bake in preheated oven for 20 minutes, or until centers are just set and appear dry.
- Place muffin tin on a cooling rack to cool completely.
- Once completely cool, place in fridge to chill for 2 hours.
- After 2 hours, make the ganache.
- Place cream, chocolate chips, and sugar in a small saucepan and melt over medium-low heat, until chocolate is completely melted and smooth.
If you have not, go ahead and melt your white chocolate, then place into a small zip-top bag; set aside.
Remove cheesecakes from fridge. Run a small knife (a grapefruit knife works very well, if you have one) around each cheesecake and remove from pan; set on serving platter.
Spoon some ganache on tops of cheesecakes ans spread, leaving a little bit of room around the edges (you will probably have some ganache leftover).
- Snip a very small corner off of the bag with the melted chocolate.
- Pipe three concentric circles onto each cheesecake; then, starting from the center, draw a toothpick (you will need to use a clean end for each cheesecake), 6 times through circles towards outside edges of ganache to make spiderwebs.
- Transfer cheesecakes to fridge for 30 minutes to allow ganache to set.
- You can serve same-day, or a day or two after - cheesecakes always get better with age! ;)
Store leftover cheesecakes in fridge.
Adapted from Epicurious.