These 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’s then topped with chocolate ganache and more chocolate shavings or gold dust!
It is much easier to bake mini cheesecakes rather than a big pan of cheesecake. Easier to eat as well, just pop into your mouth and you are in chocolate heaven.
1 cup Oreo crumbs (about 12 Oreos) (or any chocolate biscuit bourbon is great too)
4 Tbsp butter, melted
1 tbsp honey
113gms semisweet chocolate melted and cooled ( you may use chocolate chips)
340gm (12 oz) cream cheese, room temperature
1/2 cup granulated sugar
2 Tbsp unsweetened cocoa powder sifted
1 tbsp flour
1/2 cup yoghurt, room temperature
1/4 cup whipping cream, room temperature
1 tsp. pure vanilla extract
2 large eggs, room temperature
1 cup dark / semi-sweet chocolate chips
1/2 cup heavy whipping cream
For the base:
Preheat oven to 180C and line a 12-cup muffin pan with liners. Set aside.
Add biscuit crumbs, honey, 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 5-8 minutes. Allow to cool on a wire rack.
For the cheesecake:
Put the chocolate in a heat-safe 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 the flour, yoghurt, whipping 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 overbeat. Scrape sides and bottom of the bowl with a rubber 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 2 tbsp of batter. Once all filled, tap the muffin pan on the table to remove any bubbles. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry. It wouldn’t go beyond 20 mins as they would overcook/ crack.
Remove from oven and allow to cool completely on a cooling rack.
Cover with plastic wrap and refrigerate until firm and chilled, about 1-2 hours or overnight.
For the Chocolate Ganache topping
Put the chocolate chips into a medium bowl. Set aside.
Heat the heavy whipping 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. (You can also do this in a microwave with 20-second breaks and stirring)
Remove cover and stir the ganache until smooth. Spoon into the centre of the cheesecakes. Chill until firm.
To serve: Shave some more chocolate over the ganache, or a slice of berry, or a dusting gold shimmer, or some whipped cream or just as is. It is so yummy!
Hope you enjoy it as much as we did! 🙂