triple chocolate mini cheesecakes

triple chocolate mini cheesecakes

Ingredients:
For the Crust:
– 1 cup chocolate cookie crumbs
– 2 tablespoons granulated sugar
– 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:
– 8 ounces cream cheese, softened
– 1/3 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 1/2 cup semi-sweet chocolate chips, melted
– 1/2 cup white chocolate chips, melted

For the Chocolate Ganache Topping:
– 1/2 cup heavy cream
– 1/2 cup semi-sweet chocolate chips

Instructions:
STEP 1: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

STEP 2: In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix well and divide the mixture evenly among the muffin liners, pressing firmly to form the crust. Bake for 5 minutes and allow to cool.

STEP 3: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition. Then, fold in the melted semi-sweet and white chocolate chips until fully combined.

STEP 4: Spoon the cheesecake filling evenly over the cooled crusts. Bake for 18–20 minutes or until the centers are just set. Allow to cool completely, then refrigerate for at least 2 hours.

STEP 5: To prepare the chocolate ganache topping, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips, stirring until smooth and glossy.

STEP 6: Once the mini cheesecakes are chilled, pour the chocolate ganache over the top of each cheesecake. Allow the ganache to set before serving.

Preparation time: 20 minutes
Baking time: 25 minutes
Chilling time: 2 hours
Total time: 2 hours 45 minutes
Servings: 12 mini cheesecakes