Marzipan Mini Cheesecakes
These Marzipan Mini Cheesecakes are irresistibly rich and nutty, with a luscious chocolate crust and creamy almond-flavored filling. Perfect for any dessert occasion!
Equipment
- Muffin Tin
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Double boiler or microwave-safe bowl
Ingredients
- 1 cup chocolate wafer cookie crumbs 5 ounces or about 18 cookies
- 2 tablespoons almond meal or finely ground almonds
- 3 tablespoons unsalted butter melted
- 4 ounces marzipan or almond paste
- 1/2 cup granulated sugar
- 12 ounces cream cheese regular, room temperature
- 2 large eggs
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 6 ounces dark chocolate finely chopped
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate wafer cookie crumbs, almond meal, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Line a muffin tin with paper liners or grease it lightly. Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, ensuring it is packed tightly. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, combine the marzipan, sugar, and cream cheese. Using an electric mixer, beat on medium speed until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the salt, vanilla extract, and almond extract until everything is well combined.
- Spoon the cheesecake filling into each muffin cup, filling them about three-quarters full.
- Bake the cheesecakes for 20-25 minutes or until the edges are set and the centers are slightly jiggly. Allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cheesecakes are cooling, prepare the ganache. In a double boiler or microwave-safe bowl, heat the heavy cream until just simmering. Remove from heat and add the finely chopped dark chocolate. Let it sit for a minute, then stir until smooth.
- Once the cheesecakes have cooled completely, drizzle or spread the chocolate ganache over the top of each mini cheesecake. Allow the ganache to set for about 30 minutes at room temperature or in the refrigerator.
- Once the ganache has set, serve and enjoy your Marzipan Mini Cheesecakes chilled or at room temperature.
Notes
- Bring cream cheese to room temperature for a smooth filling.
- Pack the crust tightly in the muffin tin to prevent crumbling.
- Watch baking time carefully to avoid dry cheesecakes.
- Allow cheesecakes to cool completely before adding ganache to prevent melting.
- Store cheesecakes in the refrigerator up to 5 days or freeze up to 2 months.