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Chocolate Cheesecake macarons are a rich and decadent dessert that is perfect for date night or even as a special gift for your friends and family. With a light and fluffy outer shell and a dense and creamy chocolate cheesecake filling, there is no doubt that these macarons will be eaten in no time. This recipe for chocolate cheesecake macarons makes the best filling for chocolate macarons since it is smooth, chocolatey, and has the perfect amount of cream cheese.

The delicacy and intricacy of macarons make them one of the greatest desserts of all time. If you are just learning how to make macarons, they can be difficult to make. However, you can easily master the techniques by following my recipes.

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How to Make Chocolate Macaron Shell

My recipe for chocolate macarons makes a perfectly smooth shell that has a smooth and slightly chewy texture.

Please see my previous posts for chocolate macarons shells here!

Ingredients for the Best Chocolate Cheesecake Macarons

Milk chocolate Callebaut 823
Heavy cream
Glucose syrup
Philadelphia cream cheese

How to Make Macaron Filling

Warm up the heavy cream and glucose syrup in a small saucepan, but make sure they do not boil.
Then, add the warmed mixture of heavy cream and glucose into the milk chocolate and let it sit for about 30-40 seconds. This will allow the milk chocolate to melt.
After the 30-40 seconds are up, mix them with a spatula and then emulsify the mixture with a hand blender. This will be your chocolate ganache filling.
Once they are thoroughly mixed, transfer the ganache into a glass bowl or container and cover it with plastic wrap “to contact”.
Then refrigerate the glass container for at least 6-8 hours or overnight.
After the mixture has refrigerated for the suggested time, whip cold Philadelphia cream cheese in a mixing bowl with a hand blender or stand mixer.
Add in the chocolate ganache and whip the mixture again.
Transfer your chocolate cheesecake ganache into a piping bag with Ateco 847 piping tip and fill the macarons.

Tip From Marina: make sure you do not overwhip ganache, or the texture may not come out the way you want.

How to Assemble Macarons

After your chocolate shells and chocolate cheesecake filling have been made, you can assemble the macarons by using Ateco 847 piping tip to fill the macarons. Pipe the ganache into the center of the macaron and place another chocolate shell on top of the ganache to make a sandwich. Be careful not to smush the delicate chocolate shells when assembling the macarons.

Why do Macarons Need to Mature?

The mature process of macarons happens when the filled macarons are left to rest for 24 hours in the refrigerator. The macarons will absorb moisture from the filling during this process, allowing the shells to be more hydrated. This makes that iconic soft and chewy texture.

Are Macarons Gluten-Free?

Yes! Macarons are a naturally gluten-free dessert because the shells are made from almond flour, egg whites, and granulated sugar. This makes them an excellent treat for those with gluten allergies or sensitivities.

How to Store Macarons

Macarons can be time-consuming to make, so it is completely understandable to make them in a large batch and freeze them for later. However, before storing your macarons, must make sure they have time to mature first.

In the fridge: You can store your macarons in the fridge for 1-2 days in an airtight container.
Freezer: Macarons can be frozen in a freezer-safe food container for up to 6 months. If you are freezing the macarons, you still need to make sure they mature for 24 hours before freezing.

If you make these chocolate cheesecake macarons, please make sure to tag me on the social media and leave a rating down below. I would love to see your creations! Other recipes to check:

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