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Triple Chocolate Mini Cheesecakes Recipe

★★★★★

4.9 from 89 reviews
  • Author: Rafael
  • Total Time: 1 hour 45 minutes (including chilling time)
  • Yield: 18 mini cheesecakes 1x

Description

Indulge in these decadent Triple Chocolate Mini Cheesecakes featuring a crunchy Oreo crust, a creamy semi-sweet chocolate cheesecake filling, and a silky chocolate ganache topping. Perfectly portioned in a muffin tin, these mini cheesecakes are an ideal dessert for chocolate lovers and special occasions.

Ingredients

Scale

Oreo Crust

  • 18 Oreos
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces semi-sweet chocolate, melted and cooled

Chocolate Ganache

  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Optional Topping

  • Chocolate shavings

Instructions

  1. Prepare Oreo crust: Preheat your oven to 325°F (163°C). Line a standard muffin pan with paper liners (preferably paper over foil). Place Oreos in a food processor and pulse until finely crushed. Combine the crushed Oreos with the melted butter in a small bowl, mixing thoroughly.
  2. Form crusts and bake: Evenly divide the Oreo mixture among the lined muffin cups, pressing down slightly to form a firm crust. Bake in the preheated oven for 5 minutes. Remove and allow the crusts to cool completely.
  3. Make cheesecake filling: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. Add sour cream, granulated sugar, eggs, and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
  4. Add melted chocolate: Gently fold in the cooled melted semi-sweet chocolate until well blended with the cream cheese mixture.
  5. Fill and bake cheesecakes: Spoon approximately 2 tablespoons of the cheesecake filling onto each cooled Oreo crust, filling almost to the top of each muffin cup. Bake for 20 minutes at 325°F (163°C) or until the cheesecakes are set but still slightly jiggly in the center. Avoid overbaking to prevent cracking.
  6. Cool cheesecakes: Remove from the oven and allow the mini cheesecakes to cool completely in the muffin tin.
  7. Prepare chocolate ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 15-second intervals, stirring after each until the mixture is fully melted and smooth. Let the ganache cool for 2-3 minutes to thicken slightly.
  8. Top cheesecakes: Spoon about 1 tablespoon of ganache over each cooled cheesecake and smooth the surface with the back of the spoon.
  9. Chill and serve: Refrigerate the cheesecakes until the ganache is set, at least 1 hour. Garnish with chocolate shavings if desired. Serve chilled for the best taste and texture.

Notes

  • Use paper liners for the muffin pan over foil liners for better texture and ease of removal.
  • Ensure cream cheese and eggs are at room temperature to achieve a smooth filling.
  • Avoid overbaking the cheesecakes to prevent cracks; they should still jiggle slightly when done.
  • Chilling cheesecakes thoroughly improves texture and flavor.
  • Chocolate shavings add an elegant touch but are optional.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Triple Chocolate Mini Cheesecakes, Chocolate Cheesecake, Oreo Crust, Mini Desserts, Chocolate Ganache

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