Mini Baked Ultimate Chocolate Cheesecake

MINI BAKED ULTIMATE CHOCOLATE CHEESECAKE

Today I am sharing my decadent recipe for these mini cute chocolate cheesecakes. These are made in muffin pan! Very easy and perfect for serving a crowd. They are extremely delicious and full of CHOCOLATE flavor that melt in your mouth in each bite. Must try for any chocolate cheesecake lover.  Rich, creamy, and supremely flavorful, this is the Mini Baked ultimate chocolate cheesecake!

Preperation: 30 mins

Cook: 12-15 mins

Refrigerate: 6 hours

Total: 7 hours

Author: Khadeeja Ather

Yield: 2 dozen/ 24 mini cheesecakes

Ingredients:

For the Crust:

• 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs/Oreo Cookies
• 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

• 2 cups (340g/12 ounces): bittersweet chocolate, coarsely chopped
• 1 and 1/2 pounds (680g/24 ounces): full-fat cream cheese, at room temperature
• 1 cup (198g/7 ounces): granulated sugar
• 1/4 cup (53g/1 and 7/8 ounces): light brown sugar, packed
• 3 Tablespoons: unsweetened natural cocoa powder
• 2 large eggs plus 2 egg yolks:, at room temperature
• 3/4 cup (170g/6 ounces): heavy cream, at room temperature
• 1/2cup (4 ounce) : Sour cream
• 1 teaspoon: vanilla extract

For Buttercream:

• 1/2 cup (4 ounce): Butter
• 1/2 cup (4 ounce): Powdered/caster sugar
• 1 teaspoon: Melted chocolate

For the Chocolate Ganache:

• 1 and 1/3 cups (226g/8 ounces): semi-sweet chocolate, finely chopped
• 1 and 1/4 cups (12 ounces): heavy cream
• 1/4 cup (57g/2 ounces): unsalted butter, at room temperature, cut into cubes

Instructions:

For the Oreo Cookie Crust:

• Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.

• Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.

• Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.

• Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.

• Reduce oven to 300°F.

For the Chocolate Cheesecake Filling:

• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.

• In the bowl of a food processor (or high-powered stand mixer) or( hand-blender), pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in the sugar, brown suger and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.

• Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.

• Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it’s almost full.

• Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.

• Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
For Buttercream Frosting;
• In a bowl with a stand mixer or hand blender, cream togather butter and sugar until creamy. Add one teaspoon melted chocolate and continue to mix until silky and smooth.
• Buttercream is ready for decorating.

For the Chocolate Ganache:

• Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth.

• Add a little chocolate ganache to the top of each cooled cheesecake, then top with buttercream swirls and grated chocolate or oreo cookie crumbs, if using.

• Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.