Mini Chocolate Cheesecake

These little beauty are as spectacular as they look. If you adore chocolate then this is the treat for you !. Layer upon layer of chocolate and they all marry together from the crust to the cheesecake and ganache to the whipped cream.

Ingredients

Crust:

• 135g  oreo cookie crumbs
• 28g butter, melted

Cheesecake:

• 340g cream cheese, room temperature
• 100g sugar
• 2 tbsp unsweetened cocoa powder
•  ¼ cup sour cream
• ½ tsp vanilla extract
• 2 eggs
• 115g dark chocolate, melted

Chocolate ganache:

• 85g semi sweet chocolate chips
• ¼ cup double cream

Whipped cream:

• ¾ cup double cream
• 3 tbsp icing sugar
• 3 tbsp cocoa powder
• ½ tsp vanilla extract
• mini chocolate bar for garnish

Method:

Preheat oven to 160°C/140°C for fan oven. Add cupcake liners to a cupcake pan. 

Combine the oreo crumbs and melted butter. Divide the mixture between the cupcakes liner and press into the bottoms.

Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

Reduce oven to 150°C/130°C for fan assist.

In a large bowl, mix the cream cheese, sugar and cocoa until combined. Use low speed to keep less air from getting into the batter which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract. Beat on low speed until well combined.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Stir in the melted chocolate.

Add the filling to each cheesecake cup until cups are mostly full. Bake cheesecake for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes. 

Crack the oven door and allow cheesecake to cool for 15-20 minutes, then out in the fridge to finish cooling. When the cheesecake are cool remove from the pan.

Add the chocolate chips for ganache to a small bowl. Heat the double cream just until it begins to boil. Pour the cream over the chocolate chips and then whisk until melted and smooth.

Add a little chocolate ganache to the top of each cheesecake.

To make the whipped cream, add the double cream, icing sugar, cocoa powder and vanilla to a large mixing bowl and whip on high speed until stiff peaks form.

Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar. Refrigerate cheesecakes until ready to serve.