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Perfect Mini First Communion Cheesecakes with Easy White Chocolate Ganache Recipe

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These mini cheesecakes feature a creamy filling with a buttery graham cracker crust, topped with a silky white chocolate ganache. Perfect for First Communion celebrations or any special occasion, they are easy to make and delightfully delicious.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (for crust)
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 3/4 cup (150g) granulated sugar (for filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (8g) all-purpose flour
  • 8 ounces (225g) white chocolate chips or chopped white chocolate
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Preheat your oven to 325°F (163°C) and line a 12-cup mini muffin pan with paper liners.
  2. In a small bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture feels like wet sand.
  3. Divide about 1 tablespoon of crust mixture into each liner and press firmly into the bottom. Bake for 7 minutes, then remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese with 3/4 cup sugar until smooth and fluffy, about 2 to 3 minutes.
  5. Add sour cream and vanilla extract, mixing until combined.
  6. Beat in eggs one at a time, scraping down the sides to keep the mixture smooth.
  7. Stir in flour just until incorporated; avoid overmixing.
  8. Spoon filling evenly into each crust-lined cup, filling almost to the top. Tap pan gently to release air bubbles.
  9. Bake at 325°F (163°C) for 18-20 minutes until centers are slightly jiggly but not liquid.
  10. Cool pan on a wire rack for 30 minutes, then refrigerate for at least 4 hours or overnight to set.
  11. To make ganache, heat heavy cream in a small saucepan until it just begins to simmer.
  12. Remove from heat and pour over chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  13. If chocolate is not fully melted, microwave in 10-second intervals, stirring between each.
  14. Remove chilled cheesecakes from pan and peel off liners.
  15. Spoon or drizzle ganache over each mini cheesecake and spread slightly with an offset spatula.
  16. Chill again for 15 minutes to set ganache before serving.

Notes

Use room temperature cream cheese and eggs for smooth filling. Do not overmix after adding eggs to prevent cracks. Press crust firmly to avoid crumbling. Chilling overnight improves flavor and texture. Ganache should be poured over slightly chilled cheesecakes for best results. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

Keywords: mini cheesecakes, white chocolate ganache, First Communion dessert, easy cheesecake recipe, mini desserts, party desserts

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