Description
These easy Mini Triple Chocolate Cheesecake delights are rich, decadent cheesecake bites layered with three kinds of chocolate for the ultimate chocolate lover’s indulgence. Featuring a crunchy Oreo crust, chocolate-infused cheesecake filling, silky chocolate ganache, and topped with luscious chocolate whipped cream, these mini cheesecakes come together quickly with minimal baking time and are perfect for parties or dessert trays.
Ingredients
For Crust
- 1 1/2 cups crushed Oreo cookie crumbs (no filling)
- 4 tablespoons unsalted butter, melted
For Cheesecake Filling
- 14 ounces regular cream cheese, room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup full fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs plus 1 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 tablespoons confectioner’s sugar
- 3 tablespoons natural unsweetened cocoa powder
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside for assembling the crusts.
- Make Crust: Combine crushed Oreo cookie crumbs and melted unsalted butter in a medium bowl, stirring with a fork until evenly mixed. Divide this mixture evenly among the 12 cupcake liners, pressing firmly into the bottom of each to form a solid crust layer.
- Bake Crusts: Bake the crusts in the preheated oven for 5 minutes to set them. Once done, remove from oven and allow to cool slightly. Then reduce the oven temperature to 300 degrees Fahrenheit for the cheesecake baking step.
- Prepare Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature cream cheese, granulated sugar, and cocoa powder on low speed until well blended. Scrape down the sides of the bowl to ensure even mixing.
- Add Yogurt and Vanilla: Add the full fat Greek yogurt and vanilla extract to the cream cheese mixture and mix again on low speed until combined.
- Incorporate Eggs: Add the eggs, one at a time, beating on low speed fully after each addition to ensure a smooth, creamy filling without overmixing.
- Mix in Melted Chocolate: Gently fold in the melted dark or semi-sweet chocolate with a silicone spatula until no streaks remain, creating a rich triple chocolate flavor.
- Fill Muffin Cups: Evenly divide the cheesecake filling between the 12 cupcake liners, filling each almost to the top.
- Bake Cheesecakes: Bake at 300 degrees Fahrenheit for 15 minutes. When time is up, turn off the oven but leave the cheesecakes inside with the door closed for an additional 5 minutes to finish setting gently.
- Cool and Chill: Remove the cheesecakes from the oven and cool on a wire rack until completely cool. Then refrigerate for 30-60 minutes until chilled and set.
- Make Chocolate Ganache: Place semi-sweet chocolate chips in a heatproof bowl. Heat the heavy whipping cream over medium heat until it just starts to boil. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk together until smooth and glossy. Optionally refrigerate for 15 minutes to thicken.
- Top Cheesecakes with Ganache: Spoon about 1 tablespoon of the cooled ganache over each chilled mini cheesecake. Chill in the refrigerator for 5 minutes to allow the ganache to set.
- Prepare Chocolate Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, combine chilled heavy whipping cream, confectioner’s sugar, and unsweetened cocoa powder. Whip on high speed until soft peaks form, then whisk by hand until stiff peaks form, being careful not to overmix.
- Pipe Whipped Cream: Transfer the chocolate whipped cream into a piping bag fitted with a star tip. Pipe decorative swirls on top of each mini cheesecake.
- Final Chill and Serve: Refrigerate the finished mini cheesecakes until ready to serve, ensuring the whipped cream topping stays firm and fresh.
Notes
- Store cheesecakes in the refrigerator and consume within three days for best freshness and flavor.
- For freezing, omit the chocolate whipped cream topping; freeze individual cheesecakes and add whipped cream just before serving to maintain texture.
