Mini Almond Cheesecake with Chocolate Ganache Recipe

Mini Almond Cheesecake with Chocolate Ganache Recipe

**Ingredients:**

**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1/2 cup chopped almonds

**For the Cheesecake Filling:**
– 16 oz (450g) cream cheese, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1/2 cup heavy cream

**For the Chocolate Ganache:**
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream

**For the Topping:**
– 1/2 cup chopped almonds
– Additional melted chocolate for drizzling (optional)

Instructions:

**1. Prepare the Crust:**
1. Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and chopped almonds until well combined.
3. Press about 1-2 tablespoons of the mixture into the bottom of each muffin liner, pressing down firmly.
4. Bake the crusts in the preheated oven for 5-7 minutes, or until lightly golden. Remove from the oven and let cool.

**2. Prepare the Cheesecake Filling:**
1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract, sour cream, and heavy cream until well combined.
4. Pour the cheesecake batter over the cooled crusts, filling each muffin liner almost to the top.

**3. Bake the Cheesecakes:**
1. Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly.
2. Remove from the oven and let the cheesecakes cool in the muffin tin for about 30 minutes.
3. Transfer the cheesecakes to the refrigerator and chill for at least 2 hours or until fully set.

**4. Prepare the Chocolate Ganache:**
1. In a heatproof bowl, combine the chocolate chips and heavy cream.
2. Microwave in 20-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.
3. Let the ganache cool slightly before using.

**5. Assemble the Mini Cheesecakes:**
1. Remove the paper liners from the chilled cheesecakes.
2. Spoon the chocolate ganache over the top of each cheesecake, allowing it to drip down the sides.
3. Sprinkle the chopped almonds over the ganache.

**6. Serve:**
1. Drizzle additional melted chocolate over the top if desired.
2. Serve immediately or store in the refrigerator until ready to serve.

Enjoy your Mini Almond Cheesecake with Chocolate Ganache! These decadent mini desserts are perfect for any occasion.