Description
Rich mini cheesecakes layered with three types of chocolate, topped with ganache and chocolate whipped cream for a decadent dessert.
Ingredients
Scale
- 1 1/2 cups Oreo cookie crumbs, no filling
- 4 tablespoons unsalted butter, melted
- 14 ounces cream cheese, room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs plus 1 egg yolk
- 4 ounces dark or semi-sweet chocolate, melted
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 3/4 cup heavy whipping cream, chilled
- 3 tablespoons confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 325°F and line a 12-cup muffin pan with liners
- Mix Oreo crumbs with melted butter and press into liners
- Bake crust for 5 minutes and cool slightly
- Reduce oven temperature to 300°F
- Beat cream cheese, sugar, and cocoa powder until smooth
- Add Greek yogurt and vanilla extract and mix
- Add eggs one at a time, mixing gently
- Stir in melted chocolate until combined
- Divide filling evenly into liners
- Bake for 15 minutes then rest in oven 5 minutes
- Cool completely and refrigerate 30-60 minutes
- Heat cream and pour over chocolate chips for ganache
- Whisk until smooth and let thicken
- Spoon ganache over cheesecakes and chill briefly
- Whip cream with sugar and cocoa powder to stiff peaks
- Pipe whipped cream onto each cheesecake
Notes
- Store in refrigerator up to 3 days
- Freeze without whipped topping and add before serving
- Do not overmix batter to prevent cracks
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 5
- Cholesterol: 75