Description
Rich and decadent mini triple chocolate cheesecakes featuring a crunchy Oreo crust, a smooth chocolate-infused cheesecake filling, topped with silky chocolate ganache and finished with cocoa-flavored whipped cream. Perfectly portioned for chocolate lovers seeking a quick-bake dessert with impressive flavor layers.
Ingredients
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
- Prepare Oven and Pan: Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside.
- Make Crust: In a medium bowl, combine Oreo cookie crumbs and melted butter. Stir with a fork until evenly mixed. Divide the crust mixture evenly among cupcake liners and press firmly into the bottom of each. Bake for 5 minutes to set the crust, then remove and allow to cool slightly. Reduce oven temperature to 300 degrees.
- Prepare Cheesecake Filling: Using a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, and cocoa powder on low speed until combined. Scrape down the sides of the bowl. Add Greek yogurt and vanilla extract, mixing again on low speed until incorporated. Add eggs one at a time, beating each until fully combined. Gently fold in the melted chocolate with a silicone spatula until no streaks remain.
- Fill and Bake Cheesecakes: Divide the cheesecake filling evenly into the prepared crust-lined cupcake liners, filling almost to the top. Bake at 300 degrees Fahrenheit for 15 minutes. After baking, turn off the oven and leave the cheesecakes inside with the door closed for an additional 5 minutes.
- Cool and Chill Cheesecakes: Remove the cheesecakes from the oven and place them on a wire rack to cool completely. Refrigerate for 30 to 60 minutes until thoroughly chilled.
- Make Chocolate Ganache: Place chocolate chips in a medium heatproof bowl. Heat heavy cream over medium heat until it just begins to boil. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk until fully combined and smooth. Set aside or refrigerate for 15 minutes to thicken.
- Top Cheesecakes with Ganache: Once cheesecakes have cooled, spoon about one tablespoon of the cooled ganache over each cheesecake. Chill in the refrigerator for 5 minutes to allow the ganache to set.
- Prepare Chocolate Whipped Cream: In a clean bowl with a stand mixer fitted with a whisk attachment, combine chilled heavy cream, confectioner’s sugar, and cocoa powder. Whip on high speed until soft peaks form. Remove from mixer and whisk by hand until stiff peaks form, being careful not to overmix.
- Decorate and Serve: Transfer the chocolate whipped cream to a piping bag fitted with a star tip. Pipe the whipped cream decoratively on top of each mini cheesecake. Refrigerate until ready to serve.
Notes
- Store cheesecakes in the refrigerator and consume within three days for optimal freshness.
- If freezing, omit the chocolate whipped cream and freeze individual cheesecakes uncovered. Add whipped cream just prior to serving.
