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Mini Triple Chocolate Cheesecakes

Mini Triple Chocolate Cheesecakes

Three times the chocolate makes these Mini Triple Chocolate Cheesecakes a dream dessert for the chocolate lovers in your life.

For the Crust
  • 16 Oreo cookies
  • 3 Tablespoons butter
For the Cheesecakes
  • 2 - 8 ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 2 Tablespoons sour cream
  • 1 teaspoon vanilla
  • 2 Tablespoons flour
  • 2/3 cup dark chocolate chips, melted
  • 2 eggs
For the Chocolate Mousse
  • 1 - 8 ounce package cream cheese, softened
  • 1/2 cup dark chocolate chips, melted *(see note below)
  • 1 - 8 ounce container Cool Whip, thawed
  • hot fudge
  • mini chocolate chips
  • 18 mini Oreo cookies
  1. Preheat the oven to 350 degrees. Place a large sheet pan on the bottom rack of the oven. Fill it halfway with water. Line muffin tins with 18 cupcake liners.
  2. Place the cookies in a food processor and pulse until they become crumbs. Stir in the butter.
  3. Divide the mixture evenly into the 18 cupcake liners and press down firmly. Set aside.
  4. Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
  5. Pour the melted chocolate into the cream cheese mixture and beat again. Use a spatula to scrape the sides of the pan.
  6. Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-23 minutes.
  7. Remove and let the cheesecakes cool in pan for about 15 minutes, then remove to wire rack to cool completely. Refrigerate until chilled.
  8. Beat the remaining cream cheese until creamy. Slowly beat in the melted chocolate chips.
  9. Fold in 2 cups of Cool Whip gently. Spoon the mixture into a piping bag with icing tip 1M. Swirl on the tops of the chilled cheesecakes.
  10. Drizzle with hot chocolate, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.

Recipe adapted from this site