Chocolate Mini Cakes (Print Version)
# Ingredients:
→ Oreo Base
01 -
¼ cup melted unsalted butter
02 -
1 cup crushed Oreo cookies (about 12)
→ Cheesecake Filling
03 -
1 tsp pure vanilla extract
04 -
½ cup white sugar
05 -
2 Tbsp sour cream
06 -
16 oz softened cream cheese
07 -
4 oz semi-sweet chocolate, broken into pieces
08 -
1 egg yolk (large)
09 -
2 eggs (large)
→ Ganache Layer
10 -
½ cup heavy cream
11 -
1 cup chocolate chips (semisweet)
→ Chocolate Cream Topping
12 -
¼ cup cocoa powder (unsweetened)
13 -
¾ cup confectioners’ sugar
14 -
1 cup heavy cream
15 -
Crushed Andes mints for topping
# Instructions:
01 -
Turn on oven to 350°F. Prep a muffin tin with 12 paper liners. After mixing the crushed cookies and butter, press the mixture into the liners. Bake for 5 minutes and set aside.
02 -
Microwave the chocolate till melted, then let it cool. Whip the cream cheese till smooth, stir in sugar, then beat in eggs (one at a time), yolk, sour cream, and vanilla. Gently fold in the cooled chocolate.
03 -
Spoon the batter into the muffin liners over the crusts. Bake for 20 minutes, or until the centers are a bit wobbly. Cool for 15 minutes and then pop them in the freezer for an hour.
04 -
Blend chocolate chips and cream together over low heat or in a microwave. Once smooth, pour over the cheesecakes and chill for 20 minutes to firm up.
05 -
Whisk powdered sugar, cocoa powder, and heavy cream until stiff peaks form. Use a piping bag to add on top of the cheesecakes.
06 -
Add crushed Andes mints to each mini cheesecake before digging in.
# Notes:
01 -
The centers might wobble slightly when baked.
02 -
Cracks in the cakes are completely fine—they'll be covered.
03 -
Peel off liners when cakes are still a little frozen for easy removal.