Mini Chocolate Cheesecakes (Print Version)
# Ingredients:
→ Oreo Base
01 -
Melted butter, ¼ cup
02 -
1 cup crushed Oreo cookies (roughly 12 pieces)
→ Creamy Layer
03 -
4 oz. chopped semi-sweet chocolate
04 -
16 oz. room-temperature cream cheese
05 -
½ cup white sugar
06 -
2 eggs, large
07 -
1 egg yolk, large
08 -
2 tbsp sour cream
09 -
1 tsp vanilla flavoring
→ Chocolate Topping
10 -
½ cup heavy cream
11 -
1 cup semi-sweet chocolate chips
→ Whipped Decoration
12 -
Cocoa powder, ¼ cup (unsweetened)
13 -
¾ cup powdered sugar
14 -
1 cup heavy cream
15 -
Andes mint candies to decorate
# Instructions:
01 -
Warm your oven to 350°F. Put paper liners in every spot of a 12-cup muffin pan. Blend the Oreo bits with the butter, scoop and press them evenly across liners. Bake for 5 minutes.
02 -
Melt the chocolate and allow it to cool. Beat the cream cheese until smooth, mix in sugar, then add the eggs and egg yolk. Stir in sour cream, vanilla, and cooled melted chocolate till it's fully blended.
03 -
Pour the batter into the muffin liners. Bake for about 20 minutes, just until the centers aren't fully firm. Let them sit for 15 minutes to cool, then pop them in the freezer for an hour.
04 -
Heat the chocolate chips with the cream until it's smoothly combined. Spread it over the cooled mini cheesecakes, and chill them for 20 minutes.
05 -
Whip the chilled cream, powdered sugar, and cocoa until stiff peaks form. Use a piping bag to swirl it on top of the cheesecakes.
06 -
Pop some Andes mints on top right before serving.
# Notes:
01 -
Center portions might jiggle a little when it's done baking.
02 -
Cracks in the tops aren't an issue, they'll get covered anyway!
03 -
If they're slightly frozen, liners peel off without hassle.