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Mini Triple Chocolate Cheesecakes Recipe

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4.4 from 46 reviews

  • Author: Ezabella
  • Total Time: 1 hour 20 minutes
  • Yield: 12 mini cheesecakes

Description

These Mini Triple Chocolate Cheesecakes are a decadent and rich dessert featuring a crunchy Oreo crust, a creamy chocolate-infused cheesecake filling, silky dark chocolate ganache, and a fluffy chocolate whipped cream topping. Perfectly portioned into individual servings, they’re ideal for special occasions or whenever you crave a luscious chocolate treat.

Ingredients

Crust

  • 1 1/2 cups crushed Oreo cookie crumbs, no filling
  • 4 TBSP unsalted butter, melted

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 1 egg yolk, room temperature
  • 4 ounces dark or semi sweet chocolate, melted

Ganache

  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream

Chocolate Whipped Cream

  • 3/4 cup heavy whipping cream, chilled
  • 3 TBSP confectioner’s sugar
  • 3 TBSP natural unsweetened cocoa powder

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners and set aside.
  2. Make the Crust: In a medium bowl, combine the crushed Oreo cookie crumbs and melted butter. Stir together using a fork until well mixed. Divide the crust mixture evenly among the 12 liners and press firmly into the bottom to create an even layer.
  3. Bake the Crust: Bake the crusts in the preheated oven for 5 minutes to set them. Remove from the oven and let them cool slightly. Then reduce the oven temperature to 300°F (149°C) for the cheesecake filling.
  4. Prepare Cheesecake Filling: Using a stand mixer fitted with the paddle attachment, combine cream cheese, granulated sugar, and cocoa powder on low speed until just combined. Scrape down the sides of the bowl to ensure everything is mixed well.
  5. Add Remaining Filling Ingredients: Add Greek yogurt and vanilla extract to the cream cheese mixture. Mix again on low speed until combined. Then add eggs one at a time, beating after each addition on low speed until fully incorporated.
  6. Incorporate Melted Chocolate: Using a silicone spatula, gently fold the melted dark or semi sweet chocolate into the cheesecake batter until no streaks remain, making sure not to overmix.
  7. Fill the Liners: Divide the cheesecake filling evenly among the 12 muffin liners, filling each almost to the top but leaving a little room to avoid overflow.
  8. Bake Cheesecakes: Bake filled cheesecakes at 300°F (149°C) for 15 minutes. After baking, turn off the oven and keep the cheesecakes inside with the door closed for an additional 5 minutes to prevent cracking.
  9. Cool and Chill: Remove the cheesecakes from the oven and transfer them to a wire rack to cool completely. Once cooled, refrigerate for 30 to 60 minutes until chilled and set.
  10. Make Ganache: Place semi sweet chocolate chips in a medium heat-proof bowl. Heat the 1/2 cup heavy whipping cream over medium heat just until it begins to boil. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Then whisk until smooth and fully combined. Set aside or refrigerate for 15 minutes to thicken.
  11. Add Ganache Topping: Spoon a tablespoon of the cooled ganache on top of each chilled mini cheesecake. Place cheesecakes back in the refrigerator for 5 minutes to allow the ganache to set.
  12. Prepare Chocolate Whipped Cream: In a clean stand mixer bowl fitted with a whisk attachment, combine the chilled heavy whipping cream, confectioner’s sugar, and cocoa powder. Whip on high speed until soft peaks form, then remove the bowl and whisk by hand until stiff peaks develop. Be careful not to overmix to avoid turning the cream grainy.
  13. Pipe Whipped Cream: Transfer the chocolate whipped cream to a piping bag fitted with a star tip. Pipe decorative swirls on top of each ganache-topped cheesecake.
  14. Final Chill and Serve: Refrigerate the mini cheesecakes until ready to serve, ensuring the whipped cream remains firm and the dessert tastes perfectly chilled.

Notes

  • Room temperature ingredients help ensure a smooth batter and prevent lumps.
  • Press the crust firmly and evenly for a sturdy base that holds together well.
  • Do not overbake the cheesecakes to avoid cracks or dryness; the slight jiggle when done is perfect.
  • Chilling the cheesecakes properly enhances flavor and texture.
  • Use good quality chocolate for both the melted chocolate in the filling and for ganache to maximize flavor.
  • Whip the chocolate cream carefully to avoid overwhipping and curdling.
  • Can be stored in the refrigerator for up to 3 days covered tightly.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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