Mini Chocolate Cheesecakes (Print Version)
# Ingredients:
→ Oreo Crust
01 -
1 cup Oreo cookie crumbs (~12 cookies)
02 -
¼ cup unsalted butter, melted
→ Cheesecake
03 -
4 oz. semi-sweet chocolate, chopped
04 -
16 oz. cream cheese, room temperature
05 -
½ cup granulated sugar
06 -
2 large eggs
07 -
1 large egg yolk
08 -
2 Tbsp sour cream
09 -
1 tsp vanilla extract
→ Chocolate Ganache
10 -
1 cup semisweet chocolate chips
11 -
½ cup heavy whipping cream
→ Chocolate Whipped Cream
12 -
1 cup heavy whipping cream
13 -
¾ cup powdered sugar
14 -
¼ cup unsweetened cocoa powder
15 -
Andes mints for garnishing
# Instructions:
01 -
Preheat oven to 350°F. Line 12-cup muffin tin with paper liners. Mix cookie crumbs and melted butter, divide into liners, and pack down. Bake 5 minutes.
02 -
Melt chocolate and let cool. Beat cream cheese until smooth, add sugar, then eggs and yolk. Mix in sour cream, vanilla, and melted chocolate until well combined.
03 -
Fill muffin cups with batter. Bake 20 minutes until centers are barely set. Cool 15 minutes, then freeze for 1 hour.
04 -
Melt chocolate chips with heavy cream, stir until smooth. Pour over cheesecakes and refrigerate 20 minutes to set.
05 -
Whip cream with powdered sugar and cocoa powder until stiff peaks form. Pipe onto cheesecakes.
06 -
Top each cheesecake with Andes mints before serving.
# Notes:
01 -
Centers should still be slightly loose when done
02 -
Cracks in cheesecakes are okay - they'll be covered
03 -
Remove paper liners while slightly frozen for easier removal