Laura of Page & Plate

Hungry?

Welcome to Page & Plate, where you’ll find books and recipes worth your precious time. Join me in being well fed and well read.

Mini Chocolate Cheesecakes

Mini Chocolate Cheesecakes

We’re less than a week out from Valentine’s Day, and my mission in life is to smother you in all things chocolate from right now until the day is upon us. First up are these mini chocolate cheesecakes. Adorable? Yes. Perfect for a Galentine group gathering? You betcha. Easy to freeze and therefore guaranteed to last until they need to be pulled out and consumed to cure heartbreak? Check.

Mini Chocolate Cheesecakes

Mini Chocolate Cheesecakes

Versatile, freezable, and totally delish.

Mini Chocolate Cheesecakes

By , February 10, 2019

These babies are all of the best things about cheesecake but made chocolate. During the holidays, I replace the vanilla with peppermint extract and top with crushed candy canes, and the rest of the year, I stick with vanilla extract and chocolate ganache.

Makes: 15-20 servings

Mini Chocolate Cheesecakes

Prep time:

Cook time:

Ingredients:
  • 2 sleeves of chocolate sandwich cookies
  • 1/4 cup of unsalted butter, melted
  • 1 cup of white sugar
  • 16 oz. of cream cheese, softened
  • 8 oz. of sour cream or full-fat Greek yogurt
  • 8 oz. of milk chocolate
  • 2 tsp of vanilla extract
  • 3 eggs
  • 4 oz. of dark chocolate, melted, for garnish

Instructions:
  1. Preheat oven to 300, and grease a 24-cup mini muffin tin.Set aside.
  2. In a food processor, blitz the chocolate sandwich cookies until fine. Add the butter, then whirl it around a few more times to combine.
  3. Press the chocolate crust mixture into the greased muffin tins, then freeze while you finish the filling. Note: you will likely need to do this in two batches unless you have two mini muffin tins. If you do, congrats. You're officially better than me.
  4. Press the chocolate crust mixture into the greased muffin tins, then freeze while you finish the filling. Note: you will likely need to do this in two batches unless you have two mini muffin tins. If you do, congrats. You're officially better than me.
  5. Meanwhile, use a hand mixer or a stand mixer to beat the cream cheese and sugar together. Beat until smooth. Really smooth.
  6. Meanwhile, put the sour cream and the milk chocolate in a microwave bowl, and zap it for about two or three 30 second intervals, or until it's melted and smooth. You will also need to stir this in order for that to happen.
  7. When the cream cheese mixture is smooth and so is the chocolate, combine the two by slowly pouring the chocolate into the cream cheese while your mixer is running. When everything is living in the same bowl, give it a good beat to ensure that things are mixed together.
  8. Add the vanilla extract and the eggs, and beat until smooth.
  9. Get the frozen crusts out of the freezer to whence you banished them, then top each tinfull of crust with two to three TBSPs of filling. Again, it's likely you'll need to do two batches. Refrigerate the filling while you're waiting for batch two to have their moment.
  10. Bake for between 40 to 45 minutes or until the tops are firm. Sometimes, I put some water in a rimmed baking sheet and then throw that in because I heard it helps keep the cheesecake from cracking. I'm not going to make you do this if you don't want to because I am not opposed to eating cheesecakes with cracked crusts. I don't care.
  11. When done, cool, then use a mini inverted spatula to remove from tins. Here's where you repeat the adding of the crust to the tins and the topping with filling and the baking if this applies to you. Otherwise, get your melted dark chocolate and go garnish crazy.

PST! This post contains Amazon affiliate links. Thanks for supporting Page & Plate!

Choose Your Own Adventure Brownies

Choose Your Own Adventure Brownies

The Ultimate Grilled Cheese

The Ultimate Grilled Cheese

0