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Mini Triple Chocolate Cheesecakes Recipe

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4.9 from 223 reviews

Mini Triple Chocolate Cheesecakes are a decadent treat featuring a rich Oreo crust, a silky chocolate cheesecake filling, a smooth dark chocolate ganache topping, and a luscious chocolate whipped cream garnish. Perfectly portioned as individual servings, these cheesecakes blend the deep flavors of dark, semi-sweet, and cocoa chocolate in every bite, offering a deliciously creamy and indulgent dessert.

Ingredients

Scale

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 and prepare muffin pan. Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners and set aside to prepare for crust assembly.
  2. Make Oreo crust. Combine 1 1/2 cups crushed Oreo cookie crumbs (no filling) and 4 tablespoons melted unsalted butter in a medium bowl. Stir well using a fork until fully combined and the mixture resembles wet sand.
  3. Form crusts. Divide the Oreo crust mixture evenly among the 12 cupcake liners and press firmly into the bottoms to create an even base layer.
  4. Bake crusts. Bake the crusts in the preheated oven for 5 minutes to set them. Then remove from the oven and allow to cool slightly. Reduce the oven temperature to 300°F (149°C) for baking the cheesecake filling.
  5. Prepare cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, combine 14 ounces room temperature cream cheese, 1/2 cup plus 1 tablespoon granulated sugar, and 2 tablespoons unsweetened cocoa powder. Mix on low speed until combined. Scrape down the sides of the bowl to ensure even mixing.
  6. Add remaining filling ingredients. Add 1/3 cup full fat Greek yogurt and 1 teaspoon vanilla extract to the bowl, mixing again on low speed until combined.
  7. Incorporate eggs. Add 2 eggs plus 1 egg yolk one at a time, beating gently at low speed after each addition until fully incorporated. Avoid overmixing to prevent excess air in the batter.
  8. Fold in melted chocolate. Gently stir in 4 ounces melted dark or semi-sweet chocolate using a silicone spatula until the cheesecake filling is smooth and streak-free.
  9. Fill cupcake liners. Evenly divide the cheesecake filling among the 12 prepared crusts, filling each liner almost to the top.
  10. Bake cheesecake. Bake the cheesecakes at 300°F (149°C) for 15 minutes. After baking, turn off the oven but leave the cheesecakes inside with the door closed for an additional 5 minutes to help them set gently.
  11. Cool cheesecakes. Remove the pan from the oven and transfer cheesecakes to a wire rack. Let them cool completely at room temperature.
  12. Chill cheesecakes. Refrigerate the cooled cheesecakes for 30 to 60 minutes to chill and firm up the texture.
  13. Prepare ganache. Place 1/2 cup semi-sweet chocolate chips in a medium heatproof bowl. Heat 1/2 cup heavy whipping cream in a small saucepan over medium heat until it just begins to boil. Pour the hot cream over the chocolate chips and let sit for 5 minutes without stirring to allow the chocolate to soften.
  14. Combine ganache. Whisk the chocolate and cream together until smooth and fully combined. If desired, refrigerate the ganache for 15 minutes to thicken and set before using.
  15. Top cheesecakes with ganache. Spoon about 1 tablespoon of the cooled ganache onto the top of each mini cheesecake. Place the cheesecakes back in the refrigerator for 5 minutes to set the ganache.
  16. Make chocolate whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine 3/4 cup chilled heavy whipping cream, 3 tablespoons confectioner’s sugar, and 3 tablespoons natural unsweetened cocoa powder. Whip on high speed until soft peaks form.
  17. Finish whipped cream. Remove from the mixer and whisk by hand with a whisk until stiff peaks form, being careful not to overmix which can cause the cream to separate.
  18. Pipe whipped cream on cheesecakes. Using a piping bag fitted with a star tip, pipe the chocolate whipped cream decoratively on top of each ganache-topped mini cheesecake.
  19. Final chill and serve. Refrigerate the finished mini cheesecakes until ready to serve, ensuring they remain cold and firm for optimal taste and texture.

Notes

  • Room temperature ingredients ensure a smooth and creamy cheesecake filling.
  • Avoid overmixing the batter to prevent cracks or excessive air bubbles.
  • Press the Oreo crust firmly to help it hold shape after baking.
  • Letting the cheesecakes rest in the turned-off oven improves texture and prevents cracking.
  • If ganache is too runny, refrigerate longer to thicken before topping.
  • Do not overwhip the whipped cream to avoid it turning into butter.
  • Use cupcake liners to easily remove mini cheesecakes without breaking.

Keywords: mini cheesecakes, triple chocolate, chocolate dessert, Oreo crust, ganache, chocolate whipped cream, individual cheesecakes

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