Mini Triple Chocolate Cheesecake

These Mini Triple Chocolate Cheesecakes are an insanely decadent treat perfect for the ultimate chocolate lover! A rich and creamy chocolate cheesecake sits on top of an Oreo crust. It is then topped with chocolate whipped cream, chocolate ganache an chocolate truffle!!!

You got the chocolate from the crust, cheesecake, ganache and whipped cream and then you get to enjoy a silky smooth truffle in the end. Heavenly!!

Ingedients:

Oreo Crust:

• 1 cup of Oreo crumbs, about 12 Oreos
• 45g butter, melted

Chocolate Cheesecake:

• 115g semi sweet chocolate, melted and cooled
• 345g cream cheese, room temperature
• ½ cup granulated sugar
• 2 tbsp unsweetened cocoa powder, sifted
• ½ cup sour cream, room temperature
• 1 tsp vanilla extract
• ¼ cup double cream, room temperature
• 2 large eggs, room temperature

Dark Chocolate Ganache:

• 1 cup dark chocolate chips
• ½ cup double cream

Chocolate Whipped Cream:

• 1 cup double cream, chilled
• 2/3 cup icing sugar
• ½ tsp vanilla extract
• ¼ cup unsweetened cocoa powder, sifted
• chocolate truffles for topping, optional

Method:

For the crust: 

Preheat oven to 180ºC/160ºC for fan assist oven. Line a 12 cup muffin pan with cupcake 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 preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 160ºC/140ºC for fan assist oven. 

For the Chocolate Cheesecake:

Put the chocolate in a heat-proof bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.

In a large bowl using a handheld mixer, beat the cream cheese, sugar and cocoa on medium speed until creamy, about 1 minute.

Scrape down the sides of the bowl and add sour cream, double cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.

Add eggs one at a time, beating slowly until just combined, do not over beat. Scrape sides and bottom of the bowl with a spatula to make sure everything is fully combined. Forcefully tap the bowl on the counter a few times to release any air bubbles.

Fill each liner with ¼ cup of batter. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry.

Remove from oven and allow to cool completely on a cooling rack.

Cover with cling film and refrigerate until firm and chilled about 1-2 hours or overnight.

For the Dark Chocolate Ganache:

Put the chocolate chips into a medium bowl. Set aside.

Heat the double cream in a small saucepan until it just begins to boil.

Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.

Remove cover and stir ganache until smooth. Spoon into the center of the cheesecake. Chill until firm.

For the Chocolate Whipped Cream:

In a medium mixing bowl, using a hand mixer, whip the chilled cream, icing sugar, cocoa powder and vanilla until it reaches stiff peak, 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!!!