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Cheesecake Tartlets with Jack o Lantern chocolate ganache faces.
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Cheesecake Tartlets with Chocolate Ganache

Recipe for Cheesecake Tartlets with Chocolate Ganache! A chocolate pastry crust is filled with a creamy cheesecake mixture, baked until set, then topped with a rich chocolate ganache.
Course Dessert
Cuisine N/A
Keyword cheesecake, chocolate, halloween, tart
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time: 2 hours
Total Time 3 hours 10 minutes
Servings 12 small tartlets

Ingredients

Chocolate Pastry Crust:

  • 1 1/4 cups (160 grams) all-purpose flour
  • 1/2 cup (60 grams) powdered sugar
  • 3 tablespoons (20 grams) black or dark cocoa powder
  • 1/4 teaspoon salt
  • 8 tablespoons (113 grams) unsalted butter cold and diced, plus more for greasing the pan
  • 3-4 tablespoons (44-60 milliliters) cold water

Cheesecake Filling:

  • 8 ounces (227 grams) cream cheese softened at room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg
  • 1/4 cup (65 grams) sour cream
  • 1/4 teaspoon salt
  • 1 vanilla bean

Chocolate Ganache:

  • 1/4 cup (60 milliliters) heavy cream
  • 3 ounces (85 grams) dark chocolate chips or chopped

Instructions

To make the chocolate pastry crust:

  • In a large bowl, combine the flour, powdered sugar, cocoa powder, and salt.
  • Add the diced butter and blend in using two forks, your fingers, or a dough blender until combined with a crumbly texture and no pieces are larger than the size of a pea.
  • Slowly add the cold water just until the dough comes together.
  • Form the dough into a flattened disc, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
  • Preheat oven to 350˚F (180˚C). Grease 12 tartlet pans with butter.
  • On a lightly floured surface, roll the refrigerated dough into an even, thin circle about 1/8 inch (3 millimeters) thick.
  • Cut out circles of dough using a cutter slightly larger than the width of the tartlet pans.
  • Press each circle into the prepared pan. Bring together the scraps of dough and roll out again, then cut if needed to make more circles.
  • Cover each circle of dough in the pan with parchment and add pie weights or uncooked rice. Bake in the preheated oven for 15 minutes.
  • Carefully remove the pie weights and parchment from the pan and continue to cook the crust for another 5 minutes. Remove from the oven and set aside.

To make the cheesecake filling:

  • Decrease oven temperature to 325˚F (163˚C).
  • In a large bowl, beat together the cream cheese and sugar until smooth and fluffy.
  • Beat in the egg, followed by the sour cream and salt. Scrape in the seeds from the vanilla bean and combine.
  • Pipe or spoon the cheesecake filling into the partially baked pastry crusts.
  • Bake in preheated oven just until set, 15-20 minute. Do not brown. Allow to cool in pan for 5 minutes, then carefully remove to a wire rack.
  • Once cooled to room temperature, transfer the tartlets to the refrigerator and chill thoroughly, 1 to 2 hours.

To make the Chocolate Ganache:

  • Pour the cream into a small saucepan over medium heat.
  • Right before coming to a boil, remove from heat and add chocolate pieces. Allow to sit for 30 seconds, then whisk until smooth.
  • Transfer the ganache to a small bowl, cover, and refrigerate, whisking occasionally, until firm enough to pipe.
  • Drizzle the ganache over chilled cheesecake tartlets or place in a piping back with a small tip and draw desired designs.