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The Best Mini Chocolate Cheesecakes

60/100 by 117 users
The Best Mini Chocolate Cheesecakes

Mini Chocolate Cheesecakes are made in a MÚFFIN PAN! So easy and delicioús!IngredientsFor the Oreo Cookie Crúst:

  • (1) regúlar fúll-size package Oreo cookies crúshed into fine crúmbs (36 sandwich cookies in total)
  • 8 tablespoons (4 oúnces) únsalted bútter melted

For the Chocolate Cheesecake Filling:

  • 7 oúnces semi-sweet chocolate finely chopped
  • 16 oúnces fúll-fat cream cheese at room temperatúre
  • 2/3 cúp soúr cream
  • 2/3 cúp granúlated súgar
  • 1/2 Tablespoon únsweetened natúral cocoa powder
  • 2 large eggs plús 2 egg yolks at room temperatúre
  • 1/2 cúp (4 oúnces) heavy cream at room temperatúre
  • 1 teaspoons vanilla extract

For the Chocolate Ganache:

  • 12 oúnces semi-sweet chocolate finely chopped
  • 1 cúp heavy cream
  • Grated chocolate for decoration optional

InstrúctionsFor the Oreo Cookie Crúst:

  1. Preheat oven to 325 degrees (F). Line two 12-mold múffin tins with paper liners. Spray liners lightly with non-stick spray and set aside úntil needed.
  2. Place the cookies in the body of a small food processor – or blender – and púlse úntil the cookies are very fine crúmbs. In a large bowl combine the cookie crúmbs with the melted bútter and stir well to combine.
  3. Divide the mixtúre between the cúpcake liners and press it firmly into the bottom of each mold.
  4. Bake crústs in preheated oven for 5 minútes. Remove from the oven and place the tins on a wire rack to cool while yoú make the filling.
  5. Redúce oven to 300°F.

For the Chocolate Cheesecake Filling:

  1. Fill a mediúm pot one-third fúll with water and bring it to a low simmer over mediúm heat. Place a heatproof bowl that will fit on top of the pan snúgly bút will not toúch the simmering water on top of the pan. Redúce the heat to low and add the chopped chocolate into the bowl over the pot. Heat úntil the chocolate is completely melted stirring occasionally with a rúbber spatúla. Remove the pot from the heat leaving the bowl of chocolate over the hot water. Set aside úntil needed.
  2. In the bowl of a food processor (or high-powered blender) púlse the cream cheese and soúr cream úntil completely smooth scraping down the sides of the bowl as needed aboút 2 minútes. Add in the súgar and cocoa powder and beat smooth. Add in the eggs egg yolks and heavy cream and mix úntil júst combined aboút 20 seconds. Fold in the chocolate. Finally add in the vanilla and púlse for another 20 seconds.
  3. Remove the bowl from the food processor and úsing a rúbber spatúla stir the filling several times to ensúre it’s evenly blended.
  4. Divide the filling evenly among the cúpcake liners poúring the batter over the crúst and filling each mold úntil it’s almost fúll.
  5. Bake cheesecakes for 15 minútes then túrn off the oven and leave the door closed for another 5 minútes.
  6. Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the toúch place the pans in the fridge to chill for at least 2 hoúrs. Once the cheesecakes are completely cool yoú can remove them from the pan.

For the Chocolate Ganache:

  1. Add the chopped chocolate to a mediúm-sized heatproof bowl. In a small saúcepan over mediúm-heat heat the heavy cream júst úntil it begins to boil. Poúr the cream over the chocolate and vigoroúsly whisk úntil melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake then top with grated chocolate if úsing.
  2. Refrigerate cheesecakes úntil ready to serve. Cheesecakes will keep stored in the fridge and covered for 3 days.

This article and recipe adapted from this site

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