Mini Triple Chocolate Cheesecakes

Rich and decadent mini triple chocolate cheesecake bites are layered with three kinds of chocolate for the ultimate chocolate lover’s indulgence. Short on baking time and big on wow factor, these mini cheesecakes are a real crowd pleaser.

My kids tease me all the time for buying two of everything. If I love a t-shirt I buy it in two colors. Do I have a favorite pair of shoes? Yep. In two colors. I have the exact same watch in {you betcha} two colors. For awhile there my husband and I even had the same car in two different colors. My kids think it’s weird. I think it’s smart. Having two of something you like is just a good idea if you ask me. I know what I like and I’ll take two please.

Since pretty much everything I do crosses over into my life as a baking blogger, it only makes sense that I would make the same recipe in two flavors. You all went bonkers for my Mini Key Lime Cheesecakes and I knew the moment they became a popular recipe on the blog that I had to make them in another flavor. And if you know me, you aren’t one bit surprised to see these mini cheesecakes all decked out in chocolate, chocolate and more chocolate. If you thought those key lime cheesecakes were good, these mini triple chocolate cheesecakes will knock your socks off.

The best part about this recipe is that they are mini, which basically means you get to have two and no one will judge you. And these cheesecakes get major bonus points for the fact that they require such a short time in the oven. They are practically a no-bake dessert. And as temperatures heat up this summer, I for one am craving cold treats straight from the fridge. Pro-tip: these little bits of chocolate decadence are killer straight from the freezer! Try it and I think you’ll agree.

If you are a chocolate lover, these Mini Triple Chocolate Cheesecakes are for you. They are made in a muffin pan with cupcake liners so no special pan is necessary. And clean up is a cinch. Just another reason why I love these mini desserts. If I haven’t convinced you yet that you need to make these cute-as-can-be cheesecakes, let’s just chat for a sec about the all the different kinds of chocolate in this recipe. First we start with a thick layer of chocolate cookie crust. And I mean thiiicck. That bit of crunch at the bottom of the bite is everything! Next up, we have a layer of ultra smooth and creamy chocolate cheesecake which is topped off with a spoonful of rich chocolate ganache. And last but not least, we top it all off with a swirl of fluffy chocolate whipped cream. Tah-dah! Pure chocolate heaven is served.

H-E-L-L-O!

Please tell me you’re drooling??

What we have here is actually four layers of chocolate decadence but who’s really counting? It’s a teensy bit over the top but perfect for those days when you are looking for a little chocolate overload. I’d stick around to say more but I’ve got a dozen of these chilling in my freezer so I’m going to go gobble one up {okay, TWO!} before my kids find them. Make these Mini Triple Chocolate Cheesecakes bakers. And while you’re at it, make a batch of Mini Key Lime Cheesecakes too. Because two of something is just better than one, amiright?

Meet you back here next week with another cold treat to help you beat the heat this summer! Until then, happy baking!

Mini Triple Chocolate Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Browned Butter Blondie
• Prep Time: 60 mins
• Cook Time: 20 mins
• Total Time: 1 hour 20 mins
• Yield: 12 1x

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Description

Rich and decadent cheesecake bites layered with three kinds of chocolate for the ultimate chocolate lover’s indulgence. Short on baking time and big on wow factor, these mini cheesecakes are a real crowd pleaser.

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Ingredients

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For Crust

• 1 1/2 cups crushed Oreo cookie crumbs, no filling
• 4 TBSP unsalted butter, melted

For Cheesecake Filling

• 14 ounces regular cream cheese, room temperature
• 1/2 cup plus 1 TBSP granulated sugar
• 2 TBSP unsweetened cocoa powder
• 1/3 cup full fat greek yogurt
• 1 tsp vanilla extract
• 2 eggs plus one egg yolk, room temperature
• 4 ounces dark or semi sweet chocolate, melted

For Chocolate Ganache

• 1/2 cup semi sweet chocolate chips
• 1/2 cup heavy whipping cream

For Chocolate Whipped Cream

• 3/4 cup heavy whipping cream, chilled
• 3 TBSP confectioner’s sugar
• 3 TBSP natural unsweetened cocoa powder

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Instructions

1. Preheat oven to 325 degrees
2. Line a 12 cup muffin pan with cupcake liners and set aside
3. Combine oreo crumbs and melted butter in a medium bowl and stir together with a fork
4. Divide crust between the 12 cupcake liners and press down firmly into the bottom
5. Bake the crusts for 5 minutes to set
6. Remove from oven and allow to cool slightly
7. Note: Reduce oven to 300 degrees

For Cheesecake Filling

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar and cocoa powder on low speed until combined
2. Scrap down sides of bowl
3. Add the greek yogurt and vanilla extract. Mix on low speed to combine
4. Add the eggs one at a time, beating on low speed until combined fully
5. Gently stir in the melted chocolate with a silicone spatula until no streaks remain
6. Divide the filling evenly between the 12 cupcake liners, filling until the liner is almost full
7. Bake for 15 minutes at 300 degrees
8. Turn off the oven and leave the cheesecakes inside with the door closed for just 5 minutes more
9. Remove from oven and cool on a wire rack until completely cool
10. Refrigerate for 30-60 minutes until chiiled

For Gananche

1. Place chocolate chips in a medium heat proof bowl
2. Heat heavy whipping cream over medium heat until it just starts to boil
3. Pour heavy cream over chocolate chips and allow to sit for 5 minutes
4. Stir with a whisk until fully combined
5. Set aside or refrigerate for 15 minutes to allow ganache to set and thicken
6. Once cheesecakes are cooled, place a TBSP of the cooled ganache on top of each cheesecake
7. Chill for 5 minutes in refrigerator to set

For Chocolate Whipping Cream

1. Add heavy cream, confectioner’s sugar and cocoa powder to the bowl of a stand mixer fitted with a whisk attachment
2. Whip on high speed until soft peaks form
3. Remove from mixer and whisk by hand with a whisk until stiff peaks form
4. Do not over mix
5. Using a piping bag fitted with a star tip attachment, pipe whipping cream on top of each mini cheesecake
6. Refrigerate until ready to serve

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Notes

Cheesecakes should be stored in the refrigerator and are best when enjoyed within three days.
If freezing, freeze individual cheesecakes without the chocolate whipping cream and add just before serving.

**Recipe adapted from Life, Love & Sugar