Chocolate Mini Treats (Print Version)
# Ingredients:
→ Oreo Crust
01 -
12 Oreo cookies, crushed into about 1 cup of crumbs
02 -
4 tablespoons melted butter (unsalted)
→ Cheesecake
03 -
16 oz. softened cream cheese
04 -
2 tablespoons sour cream
05 -
1 teaspoon pure vanilla extract
06 -
½ cup sugar (granulated)
07 -
4 oz. semi-sweet chocolate, chopped small
08 -
2 whole large eggs
09 -
1 extra egg yolk
→ Chocolate Ganache
10 -
½ cup heavy cream
11 -
1 cup semi-sweet chocolate chips, melted
→ Chocolate Whipped Cream
12 -
2 tablespoons unsweetened cocoa powder
13 -
¾ cup powdered sugar
14 -
1 cup heavy whipping cream, chilled
15 -
Andes mints to decorate
# Instructions:
01 -
Get your oven ready by setting it to 350°F. Toss together cookie crumbs with butter, press into a lined muffin tin, and pop in the oven for 5 minutes.
02 -
Melt the chocolate and let it cool off. Whip the cream cheese till it's smooth, toss in sugar, and beat. Add eggs and yolk one at a time. Finally, mix in vanilla, sour cream, and cooled melted chocolate.
03 -
Load the batter into muffin cups. Bake for 20 minutes till they barely jiggle at the center. Let them cool for 15 minutes, then freeze for an hour.
04 -
Combine cream and chocolate chips and melt together. Stir until smooth, then ladle onto the cheesecakes. Chill for 20 minutes so it firms up.
05 -
Whip together cold whipping cream, powdered sugar, and cocoa powder until thick and fluffy. Add on top using a piping bag.
06 -
Finish with a minty touch by placing Andes chocolates on top before serving.
# Notes:
01 -
It's totally fine if the centers jiggle a bit when pulled from the oven
02 -
Cracks don't matter – they'll be hidden under the toppings
03 -
Take paper liners off when cheesecakes are partially frozen for easier handling