Servings: pcs.
Mini chocolate cheesecakes
Small bite-sized chocolate cheesecakes with crunchy oreo crust, velvety cheesecake filling, and intense chocolate ganache on top – delicious for a heavenly mouthful!
Equipment
- 8 Muffin Tins
- 1 Oven
- 1 Hand Mixer
Ingredients
Bottoms
- 12 pcs. Oreos
- 50 gram Butter
Chocolate Filling
- 150 gram Cream Cheese plain
- 2 pcs. Egg
- 38 gram Sugar
- 4 gram Vanilla Sugar
- 100 gram Cream
- 5 gram Cocoa
- 100 gram Dark chocolate
Chocolate Ganache
- 75 gram Dark chocolate
- 50 gram Cream
Instructions
Bases
- Crush your oreos, e.g., in a blender/food processor or by putting them in a freezer bag and pounding them with a rolling pin.
- Melt the butter in the microwave.
- Mix the crushed oreos and melted butter well and distribute the mixture at the bottom of your muffin tins.
Chocolate filling
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Combine cream cheese, eggs, sugar, and vanilla sugar in a bowl with a hand mixer.
- Melt the chocolate either over a water bath or in the microwave and stir it into the bowl with your cream cheese mixture. If the chocolate clumps (if the ingredients are too cold), you can gently heat the mixture in a pot – just until the chocolate is melted and you have a smooth and even chocolate mass.
- Pour your chocolate mixture onto the oreo bases and bake them in the oven for 15 minutes.
Chocolate ganache
- Chop the chocolate and heat it in a small pot with the cream. Stir until the chocolate has melted and you have a fine smooth ganache.
- Pour the ganache on top of the mini cheesecakes, possibly garnish with a bit of chopped chocolate and refrigerate for about 2 hours. Then they are ready to serve.