Crushed, dark chocolate-covered European butter biscuits make the perfect crust for these no bake mini cheesecakes. A creamy cheesecake filling, flecked with morsels of the same chocolatey and buttery cookies, plus a smear of dark chocolate ganache on top makes them irresistible!
Place a metal mixing bowl and beaters (ideally, the bowl and whisk attachment from a stand mixer) in the freezer or refrigerator to chill. This will help your heavy cream whip up quickly!
Crush the chocolate butter biscuits in the bowl of a food processor, pulsing until finely ground. Add the melted butter (start with just one tablespoon)* and pulse until combined. You're looking for a texture that resembles wet sand.
Divide the crust mixture between the 12 cavities of a mini cheesecake pan.** Press the crust down firmly into the bottom of each mold. Cover and place in the refrigerator to chill while you make the filling.
Pour the heavy whipping cream into your chilled mixing bowl. Beat on medium-high speed, scraping down the sides as necessary, until stiff peaks form. Scoop the whipped cream into another bowl and set aside (it's fine to use the same mixing bowl for the next step).
If you're using a stand mixer, switch to the paddle attachment, then beat the cream cheese on medium-high speed until smooth and creamy. Reducing to medium-low speed, beat in the powdered sugar, then the sour cream and vanilla.
Using a spatula, gently fold in the whipped cream, then the crushed cookies.
Spoon the filling on top of the crust in each cheesecake mold, filling each one to the top and smoothing it with an offset spatula. Cover and chill for about 8 hours, or overnight if possible.
Once the cheesecakes have set, place the chocolate chips in a small, heatproof bowl. Then, heat the heavy whipping cream in a small saucepan over medium-low heat. Watch the cream carefully and remove from the heat as soon as bubbles begin to form around the edges.
Pour the hot cream on top of the chocolate chips, cover and let sit for 5 minutes. Then, whisk together until smooth. Allow the ganache to cool slightly, until it is almost room temperature and has begun to thicken.
Remove the cheesecakes from the cheesecake pan and set them on a serving tray.
Spoon ganache onto each cheesecake. If desired, sprinkle with additional cookie crumbs. Chill cheesecakes until ganache has set.
*This cookie crust does not need much butter added because of the chocolate coating on the butter biscuits. Start with one tablespoon of butter and if needed, you can add up to 1 additional tablespoon of butter to ensure the crust sticks together.
** You can also use a mini muffin pan, or standard muffin pan, lined with paper baking cups.
Leftover cheesecakes may be stored in an airtight container in the refrigerator for 2 days.