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Mini Triple Chocolate Cheesecakes

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

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 your oven to 325 degrees F (160 C).
  2. Line a 12-cup muffin pan with cupcake liners.
  3. Set the lined muffin pan aside.
  4. Combine the crushed Oreo cookie crumbs and melted unsalted butter in a medium bowl.
  5. Stir the crumb mixture together with a fork until well combined.
  6. Divide the crust mixture evenly between the 12 cupcake liners.
  7. Press the crust mixture down firmly into the bottom of each liner.
  8. Bake the crusts for 5 minutes to set them.
  9. Remove the crusts from the oven.
  10. Allow the baked crusts to cool slightly.
  11. Reduce your oven temperature to 300 degrees F (150 C).
  12. For the Cheesecake Filling:
  13. Place the room temperature cream cheese, granulated sugar, and unsweetened cocoa powder into the bowl of a stand mixer fitted with a paddle attachment.
  14. Mix on low speed until the ingredients are just combined.
  15. Scrape down the sides of the bowl with a spatula.
  16. Add the full-fat Greek yogurt and vanilla extract to the mixer bowl.
  17. Mix on low speed until combined.
  18. Add the eggs one at a time to the mixer bowl.
  19. Beat on low speed after each egg until just combined.
  20. Gently stir in the melted dark or semi-sweet chocolate with a silicone spatula.
  21. Continue stirring until no streaks of chocolate remain.
  22. Divide the cheesecake filling evenly between the 12 cupcake liners, filling each liner almost full.
  23. Bake the cheesecakes for 15 minutes at 300 degrees F (150 C).
  24. Turn off the oven after 15 minutes.
  25. Leave the cheesecakes inside the oven with the door closed for an additional 5 minutes.
  26. Remove the cheesecakes from the oven.
  27. Cool the cheesecakes on a wire rack until completely cool.
  28. Refrigerate the cooled cheesecakes for 30-60 minutes until chilled.
  29. For the Chocolate Ganache:
  30. Place the semi-sweet chocolate chips in a medium heat-proof bowl.
  31. Heat 1/2 cup heavy whipping cream over medium heat in a small saucepan until it just starts to boil.
  32. Pour the hot heavy cream over the chocolate chips.
  33. Allow the mixture to sit undisturbed for 5 minutes.
  34. Stir the ganache with a whisk until it is fully combined and smooth.
  35. Set the ganache aside to cool, or refrigerate for 15 minutes to allow it to set and thicken slightly.
  36. Once the cheesecakes are chilled, place 1 tablespoon of the cooled ganache on top of each cheesecake.
  37. Chill the cheesecakes with ganache in the refrigerator for 5 minutes to set the ganache.
  38. For the Chocolate Whipped Cream:
  39. Add 3/4 cup chilled heavy whipping cream, confectioner’s sugar, and natural unsweetened cocoa powder to the bowl of a stand mixer fitted with a whisk attachment.
  40. Whip on high speed until soft peaks begin to form.
  41. Remove the bowl from the mixer.
  42. Whisk the mixture by hand with a whisk until stiff peaks form.
  43. Be careful not to overmix the whipped cream.
  44. Transfer the chocolate whipped cream to a piping bag fitted with a star tip attachment.
  45. Pipe the whipped cream on top of each mini cheesecake.
  46. Refrigerate the cheesecakes until you are ready to serve them.

Notes

Ensure all dairy ingredients (cream cheese, eggs) are at room temperature for a smooth batter.
Do not overmix the cheesecake filling after adding eggs to prevent cracking.
Chill the cheesecakes thoroughly before adding toppings for best results.
When making whipped cream, watch carefully; it can go from perfect to over-whipped quickly.

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