How to make mini chocolate cheesecakes
These mini chocolate cheesecakes are delicious treats with lots of flavor. These cheesecakes have a delicious Oreo cookie crust combined with a mixture of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine’s Day or any moment worth celebrating.
Ingredient
For the crust
5 oz (150g) Oreo cookies
3 tablespoons (45g) unsalted butter, melted
To make chocolate cream cheese filling
14 oz (400g) cream cheese, at room temperature
1/3 cup (70g) sugar
1/4 teaspoon (1g) salt
1 teaspoon (5g) vanilla extract
1 tablespoon (7g) cocoa powder
2 large eggs, at room temperature
3.5 oz (100g) sour cream, at room temperature
3.5 oz (100g) semisweet chocolate
For the chocolate ganache coating
2 oz (60g) semi-sweet chocolate
1/4 cup (60g) whipping cream
For decoration, optional
1/2 cup (120g) whipping cream
1 teaspoon (3g) cocoa powder
fresh raspberries
Instruct
Preheat oven to 320F (160C).
Prepare the crust.
Place Oreo cookies in the bowl of a food processor and pulse until crumbs form. Add melted butter and process until evenly moistened.
Divide the mixture evenly among the bottoms of 12 muffin cup liners and press firmly with the back of a spoon.
Bake for 5 minutes. Take out and let cool slightly.
Prepare cream cheese filling.
Melt chocolate over bain-marie sauce. Let it cool a bit.
In a large bowl, mix cream cheese with sugar, salt, cocoa powder and vanilla extract until smooth.
Add eggs one at a time until well combined. Add sour cream and mix to combine. Add melted chocolate and mix again to combine. Don’t overmix the mixture, add as little air as possible.
Divide the filling evenly among the 12 prepared cups.
Bake for about 17-20 minutes.
Cool in pan to room temperature.
Refrigerate mini cheesecakes for at least 4-6 hours or overnight.
Prepare chocolate ganache.
Melt chocolate and cream over bain-marie sauce.
Pour ganache over cheesecake.
Refrigerate for 10-15 minutes to set.
Prepare cocoa cream
Add the whipping cream and cocoa powder to a medium bowl and beat until stiff peaks form. Transfer to a piping bag fitted with a 1M piping tip.
Decorate mini cheesecakes with cocoa cream and fresh raspberries. Enjoy!
