I’m sure you know by now that I’m a BIG cheesecake fan. I have been ever since I was a kid and it’s become one of my favorite things to make and create new variations of. But of course we also need to have those classics in our back pocket. Not only can you use them as a base for something else by adding fun mix-ins or toppings, but sometimes simple and classic is really all you need.
And while I already have a full sized chocolate cheesecake readily available for you, I decided we also needed the mini version. Mini versions are super cute, easily transportable and great for sharing. Rich and decadent mini chocolate cheesecake bites are layered with three kinds of chocolate for the ultimate chocolate lover’s indulgence. Short on baking time and big on wow factor, these mini cheesecakes are a real crowd pleaser.
4 Tbsp unsalted butter, melted
1 1/2 cups crushed Oreo cookie crumbs, no filling
For Cheesecake Filling
14 ounces regular cream cheese
2 Tbsp unsweetened cocoa powder
1/2 cup plus 1 Tbsp granulated sugar
1 tsp vanilla extract
1/3 cup full fat greek yogurt
1 egg yolk
4 ounces semi sweet chocolate, melted
For Chocolate Ganache
1/2 cup heavy whipping cream
1/2 cup semi sweet chocolate chips
For Chocolate Whipped Cream
3/4 cup heavy whipping cream, chilled
3 Tbsp natural unsweetened cocoa powder
3 Tbsp confectioner’s sugar
Preheat the oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork.
Place 1 tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in a preheated oven for 5 minutes.
Allow to cool on a wire rack.
Lower oven temperature to 300F.
For Cheesecake Filling
In a large bowl using a handheld mixer, beat the cream cheese, sugar and cocoa powder on medium speed until creamy, about 1 minute.
Mix in the greek yogurt and vanilla extract on low speed to combine.
Add eggs one at a time, beating slowly until just combined, do not overbeat.
Gently stir in the melted chocolate with a silicone spatula.
Fill each liner with ¼ cup of batter. Bake in the preheated oven for 15 minutes.
Turn off the oven and leave the cheesecakes inside with the door closed for just 5 minutes more.
Remove from the oven and allow to cool completely on a cooling rack.
Cover with plastic wrap and refrigerate until firm and chilled, about 30-60 minutes.
Put the chocolate chips into a medium bowl. Set aside.
Heat the heavy whipping cream in a small saucepan until it just begins to boil.
Remove hot cream from heat then pour it over the chocolate chips. Allow it to sit for 5 minutes. Stir ganache until smooth.
Set aside or refrigerate for 15 minutes to allow ganache to set and thicken.
Once cheesecakes are cooled, spoon the cooled ganache into the center of the cheesecakes. Chill until firm.
For Chocolate Whipping Cream
In a medium mixing bowl, using a hand mixer, whip the heavy cream, confectioner’s sugar and cocoa powder until it reaches stiff peaks, about 2-3 minutes.
Transfer whipped cream to a piping bag fitted with a large star tip and pipe a swirl on top of each cheesecake. Top with chocolate truffles, if desired. Enjoy!