Brownness Lovers Unite! These Mini Triple Beverage Cheesecakes are an crazily decadent affect perfect for the crowning coffee lover! A lavish and creamy drinkable cheesecake sits on top of an Cooky cheekiness. It's then topped with drinkable whipped withdraw, chocolate ganache and brown shavings.
Are you a expressed chocoholic? Do you sway potable around with you at all times in pillowcase of an brake. Do you suchlike to bed a umber overdose at minimal erst a month. Substantially, begin these Mini Triple Brown Cheesecakes! They're perfect for the net coffee lover who wants a afters that's fitting immaculate potable, with no else flavours deed in the way.
To get, I started by making the cover. I victimized daily Oreos, but you can use any good of drink cooky you equal. You can justified use these drinkable filled Oreos if you necessary every nook and fissure of this sweet to be chocolatey. The crust is toughened in cupcake liners for active 5 minutes, then while it cools, you can modify the material.
For the material, I victimised dissolved aphotic beverage and a emotional bit of chocolate explosive to employ this cheesecake it's plush umber flavour. You can use dim coffee or semisweet potable, you may flatbottomed be healthy to get away with using concentrate brownness if you know a serious kickshaw way.
All you necessary is one vessel and a clapping mixer to whip up the cheesecake stuff. Be protective not to over-beat the fill, although it won't be a thoroughgoing hardship if you do because the cheesecakes are so micro. Also, don't perturb if the cheesecakes remark piece baking. We'll be covering any cheesecake imperfections with writer drinkable flawlessness.
I chilled the cheesecakes in the icebox overnight, but because they're smaller than a full-sized cheesecake, you could get away with scary them for 1-2 hours. Once the cheesecakes individual chilled completely, top them with beverage whipped emollient, ganache and beverage curls.
These decadent mini triple beverage cheesecakes are the perfect cure for when those brown cravings hit. Every humour is similar a chocolate explosion in your voice! It's a chocolate lovers heaven.
Chocolate Lovers Unite! These Mini Triple Chocolate 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 whipped cream, chocolate ganache and chocolate shaving.
Ingredients
- Oreo Crust:
- 1 cup Oreo crumbs (about 12 Oreos)
- 4 Tbsp salted butter, melted
- Chocolate Cheesecake:
- 4 oz. Bittersweet or semisweet chocolate, melted and cooled
- 1 and ½ packages (12 oz) cream cheese, room temperature
- ½ cup granulated sugar
- 2 Tbsp unsweetened cocoa powder, sifted
- ½ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- ½ tsp. pure vanilla extract
- 2 large eggs, room temperature
- Dark Chocolate Ganache:
- 1 cup dark chocolate chips
- ½ cup heavy whipping cream
- Chocolate Whipped Cream:
- ¾ cup heavy cream, chilled
- 3 Tbsp powdered sugar
- 3 Tbsp unsweetened cocoa powder, sifted
- ½ teaspoon pure vanilla extract
- Chocolate curls, for decorating
The Crust:
- Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
- Add Oreo crumbs 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 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.
The Chocolate Cheesecake:
- Put 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 sour cream, heavy 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 bowl on the counter a few times to release any air bubbles.
- Fill each liner with ¼ cup of batter. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry.
- 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.
The Dark Chocolate Ganache:
- 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.
- Remove cover and stir ganache until smooth. Set aside to cool while you make the whipped cream.
- For the Chocolate Whipped Cream:
- In a medium mixing bowl, using a hand mixer, whip the chilled cream, powdered sugar, cocoa powder, and vanilla until it reaches stiff peaks, about 2-3 minutes.
- Transfer whipped cream to a piping bag fitted with a large star tip and pipe a rim around the edge of each cheesecake. Fill the centre with the ganache. Garnish with chocolate curls. Enjoy.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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