Chocolate Mini Cakes (Print Version)
# Ingredients:
→ Oreo Crust
01 -
¼ cup butter, melted (unsalted)
02 -
1 cup crushed Oreo cookies (approx. 12)
→ Cheesecake
03 -
16 oz. softened cream cheese
04 -
4 oz. chopped semi-sweet chocolate
05 -
2 tablespoons sour cream
06 -
½ cup white sugar
07 -
2 large eggs
08 -
1 egg yolk
09 -
1 teaspoon vanilla extract
→ Chocolate Ganache
10 -
½ cup heavy cream (for whipping)
11 -
1 cup chocolate chips (semi-sweet)
→ Chocolate Whipped Cream
12 -
¾ cup powdered sugar
13 -
1 cup chilled whipping cream
14 -
Andes mints for decoration
15 -
¼ cup cocoa powder (unsweetened)
# Instructions:
01 -
Turn your oven on to 350°F. Combine the crushed cookies with melted butter, press into paper liners in a 12-cup muffin pan, and bake for 5 minutes. Let them cool afterward.
02 -
Soften the chocolate by melting it and allow it to cool a bit. Beat cream cheese until creamy, stir in sugar, and then blend in eggs one at a time along with the yolk. Add sour cream, vanilla, and melted chocolate into the mix until it's nice and smooth.
03 -
Scoop batter into muffin liners. Cook for 20 minutes until the middle feels slightly firm. Cool for 15 minutes, then freeze them for an hour to harden.
04 -
Blend chocolate chips and heavy cream by warming them together. Stir until silky, pour over chilled cheesecakes, and place in fridge for about 20 minutes.
05 -
Whip heavy cream along with cocoa powder and powdered sugar till peaks hold their shape. Gently pipe onto cheesecakes when ready.
06 -
Right before serving, place an Andes mint on top of each cheesecake.
# Notes:
01 -
Slightly jiggly centers are totally fine once baked.
02 -
Don’t stress about cracks—they’ll be hidden by toppings.
03 -
Remove wrappers more easily when cheesecakes are still cold.