Here’s another delicious variety of the classic cheesecake. These mini chocolate cheesecakes are a smaller version but are an equally sweet and yummy treat. Top it off with some chocolate ganache and shredded chocolate for added sweetness.
• 200 grams Oreo cookies
• 3 tbsp melted butter
• 110 grams semi-sweet chocolate (chopped into smaller pieces)
• 280 grams cream cheese (at room temperature)
• 1 cup sour cream
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 beaten eggs
Preheat oven to 285 F.
Prepare a food processor.
Add 200 grams of Oreo cookies into the processor.
Push until fine crumbs form.
Transfer into a bowl.
Add 3 tbsp of melted butter.
Mix until well combined.
Line a 12-cup muffin tray with muffin paper cups.
Pour even amounts of the crust mixture into each muffin cup.
Place it inside the freezer for 30 minutes.
Add 110 grams of semi-sweet chocolate pieces into a microwave-safe bowl.
Microwave to melt.
Once melted, remove from the microwave.
Set aside and let it cool slightly.
In a mixing bowl, add 280 grams of cream cheese.
Using a hand mixer, whisk it at the lowest speed.
Once smooth, add 1 cup of sour cream, 1/3 cup sugar and 1 tsp vanilla extract.
Add 1/4 tsp of salt.
Whisk until well combined.
Add melted chocolate.
Whisk again until well combined.
Add two beaten eggs.
Fold until well combined.
Scoop from the cheese filling and add in each muffin cup.
Even out the filling by gently shaking the muffin tray.
Place it inside the preheated oven for 25 minutes.
To check if the mini cheesecakes have cooked, note when the top has set and the center is wobbly when you move the tray.
Once done, remove it from the oven and let it cool.
Place it inside the fridge for at least 8 hours.
After 8 hours, remove the muffin cups from the tray.
Peel away the paper linings.
Serve and enjoy!
Tips and ideas:
You can drizzle some chocolate ganache and top it off with shredded chocolate if you prefer.
Images – https://www.youtube.com/watch?v=8y7qwZTDaxU
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