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Mini Triple Chocolate Cheesecakes

Mini Triple Chocolate Cheesecakes
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Indulge in these perfectly portioned Mini Triple Chocolate Cheesecakes, featuring an Oreo crust, rich chocolate cheesecake filling, and a luscious chocolate ganache and whipped cream topping.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookie crumbs, no filling
  • 4 TBSP unsalted butter, melted
  • 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
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 3/4 cup heavy whipping cream, chilled
  • 3 TBSP confectioner’s sugar
  • 3 TBSP natural unsweetened cocoa powder

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Line a 12-cup muffin pan with cupcake liners.
  3. Combine crushed Oreo crumbs and melted butter in a medium bowl.
  4. Stir the crumb mixture together with a fork.
  5. Divide the crust mixture evenly between the 12 cupcake liners.
  6. Press the crust mixture down firmly into the bottom of each liner.
  7. Bake the crusts for 5 minutes to set.
  8. Remove the crusts from the oven.
  9. Allow the crusts to cool slightly.
  10. Reduce the oven temperature to 300 degrees F.
  11. Combine cream cheese, granulated sugar, and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment.
  12. Mix on low speed until combined.
  13. Scrape down the sides of the bowl.
  14. Add Greek yogurt and vanilla extract.
  15. Mix on low speed to combine.
  16. Add the eggs one at a time, beating on low speed until each is combined fully.
  17. Gently stir in the melted chocolate with a silicone spatula until no streaks remain.
  18. Divide the filling evenly between the 12 cupcake liners, filling until almost full.
  19. Bake for 15 minutes at 300 degrees F.
  20. Turn off the oven.
  21. Leave the cheesecakes inside the oven with the door closed for 5 minutes.
  22. Remove the cheesecakes from the oven.
  23. Cool the cheesecakes on a wire rack until completely cool.
  24. Refrigerate the cheesecakes for 30-60 minutes until chilled.
  25. Place 1/2 cup semi-sweet chocolate chips in a medium heat-proof bowl.
  26. Heat 1/2 cup heavy whipping cream over medium heat until it just starts to boil.
  27. Pour the hot heavy cream over the chocolate chips.
  28. Allow the mixture to sit for 5 minutes.
  29. Stir with a whisk until fully combined and smooth.
  30. Set aside or refrigerate the ganache for 15 minutes to allow it to set and thicken.
  31. Once cheesecakes are cooled, place 1 TBSP of the cooled ganache on top of each cheesecake.
  32. Chill the cheesecakes for 5 minutes in the refrigerator to set the ganache.
  33. Add 3/4 cup chilled heavy cream, confectioner’s sugar, and 3 TBSP cocoa powder to the bowl of a stand mixer fitted with a whisk attachment.
  34. Whip on high speed until soft peaks form.
  35. Remove from the mixer.
  36. Whisk by hand with a whisk until stiff peaks form.
  37. Do not overmix the whipped cream.
  38. Using a piping bag fitted with a star tip attachment, pipe the whipping cream on top of each mini cheesecake.
  39. Refrigerate until ready to serve.

Notes

Ensure all dairy ingredients are at room temperature for a smooth cheesecake filling.
Do not overmix the cheesecake batter once the eggs are added to prevent cracks.
For best results, chill your mixing bowl and whisk attachment before making the whipped cream.
Watch the whipped cream closely; stop mixing as soon as stiff peaks form to avoid over-whipping.
These cheesecakes can be made a day in advance and stored in the refrigerator.

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