HOW TO MAKE: Chocolate Ganache Cheesecake Pots
The perfect little treat to have in your fridge for when you want a “sweet treat”
This recipe is part of a collaboration with our sister blog Whisk & Wunder, where we share many of our favorite recipes in German for our German-speaking readers.
Did you know you can make chocolate ganache in the microwave? Because I had nooo idea! Once I discovered this it was like an entire world of fancy desserts became accessible.
These Chocolate Ganache Cheesecake Pots are exactly that kind of recipe.
These pots feel more fancy than a regular dessert you may whip up. They’re layered with creamy no-bake cheesecake filling, rich chocolate ganache, and crunchy graham crackers. The layers come together into something that tastes like a cross between cheesecake, chocolate mousse, and a parfait.
The best part? There’s no baking required, and you can assemble them in jars, small bowls, or dessert glasses. This recipe is so simple you could make it in your college dorm! All you would need is a hand mixer, some mixing bowls, your little pots, a microwavable bowl, microwave, and a mini fridge. Or if you’re in your home kitchen you probably already have everything you could need.
Chocolate Ganache Cheesecake Pots
Cheesecake Filling
- 225 g (8 oz) cream cheese, softened
- 120 ml (½ cup) heavy cream, whipped to soft peaks
- 50 g (¼ cup) sugar
- 1 tsp vanilla extract
- 1/16 tsp cream of tartar
- Zest of ½ lemon
- 15 g (1 tbsp) Greek yogurt (high protein preferred)
- 1 tsp lemon juice
Ganache
- ½ chocolate bar, chopped
- Enough cream to leave roughly ¼ of the chocolate uncovered
Layers
- Graham crackers, crushed
Instructions
1. Make the ganache
Place the chopped chocolate in a microwave-safe bowl. Pour cream over the chocolate so that about ¼ of the chocolate remains uncovered.
Microwave in short bursts, whisking between each one, until the chocolate melts and forms a smooth ganache. Set aside to cool slightly so it thickens.
2. Make the cheesecake filling
In a bowl combine:
- Cream cheese
- Sugar
- Vanilla extract
- Cream of tartar
- Lemon zest
- Greek yogurt
- Lemon juice
Mix until smooth and creamy.
Gently fold in the whipped cream until fully combined and fluffy.
3. Assemble the cheesecake pots
Layer the dessert in jars or small bowls:
- Chocolate ganache
- Crushed graham crackers
- Cheesecake filling
- Graham crackers
- Ganache
- Cheesecake filling
- Graham cracker crumbs dusted on top
4. Chill or enjoy
You can eat these right away, but they’re even better after chilling in the fridge for a few hours or overnight so the layers firm up.
Pin Me
Love easy layered desserts?
Save these Chocolate Ganache Cheesecake Pots for later on Pinterest so you always have a simple no-bake dessert ready when the chocolate craving hits.
They’re perfect for:
- quick desserts
- dinner parties
- meal-prep sweets
- last-minute treats
FAQ
Do these need to chill overnight?
Not necessarily. They’re great right away, but chilling helps the layers set and makes them taste more like a traditional cheesecake dessert.
What chocolate works best for microwavable ganache?
Semi-sweet or dark chocolate works best for ganache because it balances the sweetness of the cheesecake filling.
Can I make these ahead?
Yes! These keep well in the fridge for 2–3 days, making them perfect for prepping desserts in advance.
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A Sweet Little Send-Off
Some desserts are worth turning the oven on for. Others, like these Chocolate Ganache Cheesecake Pots, are perfect exactly because they don’t require it.
We’ve been travelling around so much that we haven’t really had our home kitchen in months, which means we have had to get a whole lot more creative. I hope these cheesecake pots make you feel you can make these anywhere because it gave us a lot of inspo for sure!
If you try them, let us know how they turned out, and whether you added your own twist to the layers.
Much love,
Sidney & Thomas
HOW TO MAKE: Chocolate Ganache Cheesecake Pots
Ingredients
Method
- Place the chopped chocolate in a microwave-safe bowl. Pour cream over the chocolate so that about ¼ of the chocolate remains uncovered.¼ cup chocolate, heavy cream
- Microwave in short bursts, whisking between each one, until the chocolate melts and forms a smooth ganache. Set aside to cool slightly so it thickens.
- In a bowl combine cream cheese, sugar, vanilla, cream of tartar, lemon zest, greek yoghurt, and lemons juice. Mix until smooth and creamy.8 oz cream cheese, ¼ cup sugar, 1 tsp vanilla extract, 1/16 tsp cream of tartar, lemon zest, 1 tbsp Greek yogurt, 1 tsp lemon juice
- Gently fold in the whipped cream until fully combined and fluffy.½ cup heavy cream
- Layer the dessert in jars or small bowls by alternating the ganache, cheesecake filling, and graham crackers.
- You can eat these right away, but they’re even better after chilling in the fridge for a few hours or overnight so the layers firm up.
Nutrition
Notes
- The nutritional information included here is meant to be used as a guide only. We are not licensed nutritionists.
