Triple Chocolate Mini Cheese Cakes

 

 

 

 

 

 

Everyone loves cheese cakes. Well if you don’t, you are gonna join the cheese cake fan club after tasting these decadent treats. These cheese cakes use chocolate in 3 ways: the crust has chocolate biscuits and cocoa powder; the cream cheese is filled with chocolate chips; and finally, the top of the cake is decorated with melted chocolate. Topped with strawberries and raspberries, this mini cheese cakes are bound to fulfill your desire for deliciously devilish desserts! Nothing says I love you like these beauties.

INGREDIENTS:

Makes 6 mini cheese cakes

For Crust:

(1) 100 Grams Chocolate Biscuits of your choice.

(2) 2 Tablespoons Melted Butter

(3) 1 Tablespoon Cocoa Powder

(4) 1 Tablespoon Granulated White Sugar

For Filling:

(1) 227 Grams Cream Cheese (8 Ounces)

(2) 1 Large Egg

(3) 66 Grams Granulated White Sugar (1/3 Cup)

(4) 1/4 Cup Sour Cream

(5) 1/4 Cup Semi-Sweet Chocolate Chips

(6) 1/2 Teaspoon Pure Vanilla Extract

(7) Pinch of Salt

For Topping:

(1) 1/4 Cup Chocolate Chips

(2) Strawberries and Raspberries

PREPARATION:

For Crust:

(1) Preheat oven to 300 degrees and line muffin pan with paper liners.

 

 

 

 

 

 

(2) Place chocolate biscuits in food processor and process till crushed.

(3) Add sugar and cocoa powder and process.

(4) Add melted butter and process till mixture starts coming together.

(5) Divide crumbs into muffin cups and press down with fingers or spoon.

 

 

 

 

 

 

(6) Cover muffin pan with plastic wrap and place in fridge while you make filling.

For Filling:

(1) Place cream cheese in stand mixer fitted with paddle attachment. Mix at medium speed to cream cheese.

(2) Add sugar and salt and mix some more. Use rubber spatula to scrap mixing bowls when needed.

(3) Add egg and vanilla extract and mix.

(4) Add sour cream and mix. Be careful not to over mix so that cream cheese does not become too thin.

(5) Take mixing bowl off mixer and fold in chocolate chips with rubber spatula.

(6) Take crust out of fridge and fill up muffin cups with a spoon or ice cream scoop. Make sure they are all filled equally so they bake evenly.

 

 

 

 

 

 

(7) Place cheese cakes in oven and bake for about 20 minutes. The filling would have set with a wobble in the center.

(8) Allow cheesecakes to cool on cooling rack. Then cover with plastic wrap and place in fridge to firm up. This could take about 4 hours or better over night.

(9) To serve, remove cheese cakes out of liners. Melt chocolate chips (see how here), place in pipping bag for better control and drizzle over cheese cakes. Top with strawberries and raspberries and serve. Enjoy.

 

 

 

 

 

 

Got leftover melted chocolate? Try out these fun Tuxedo Strawberries.