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mini-triple-chocolate-cheesecakes

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

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.

Ingredients

Scale

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

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

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.

Find it online: https://www.brownedbutterblondie.com/mini-triple-chocolate-cheesecakes/