Mini Triple Chocolate Cheesecakes- The perfect rich chocolate Valentine's Day treat | Garnish & Glaze
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Mini Triple Chocolate Cheesecakes

Prep Time 2 hours 30 minutes
Cook Time 16 minutes
Total Time 2 hours 46 minutes
Servings 12
Author Garnish & Glaze

Ingredients

For the Crust:

  • 12 chocolate creme filled sandwich cookies chocolate filled Oreos
  • 2 tablespoons butter melted

For the Cheesecake:

  • 12 ounces cream cheese room temperature
  • 1 cup Ghirardelli 60% Cacao Baking Chips melted
  • 1/2 14 ounce can sweetened condensed milk (about 2/3 cup)
  • 1 teaspoon vanilla
  • 2 eggs room temperature

For the Ganache:

  • 2 ounces 1/3 cup Ghirardelli 60% Cacao Baking Chips
  • 1/4 cup whipping cream hot

For the Garnish:

  • 12 fresh raspberries
  • Whipped cream
  • Ghirardelli Valentine's Day Impressions

Instructions

  • Preheat oven to 325 degrees F. Line a muffin tin with foil cupcake liners.

For the Crust:

  • Place cookies and melted butter together in a blender and puree until no large chunks. Divide among cupcake liners and press the crumbs firmly in the bottom of each.

For the Cheesecake:

  • In an electric mixer, beat the cream cheese until smooth. Mix in the sweetened condensed milk, melted chocolate, and vanilla and beat until combined and smooth. Beat in the eggs one at a time until evenly mixed. Spoon batter into liners dividing it equally among all 12. The batter should be almost to the very top of the liner.
  • Bake for 15-18 minutes until set (it won't jiggle when you shake the pan). Let the cheesecakes cool in the pan on a cooling rack for 15 minutes. Remove the cheesecakes from the pan onto the cooling rack and cool another 15 minutes. Move the cheesecakes to the fridge and refrigerate for 1-2 hours until cold.
  • Gently remove the foil liners and top with ganache, whipped cream, a raspberry, and a chocolate square.

For the Ganache:

  • Place chocolate in a bowl. Microwave whipping cream and pour over chocolate. Let it sit for 2 minutes and then stir until smooth. Spoon about 2 teaspoons of ganache onto the top of each cheesecake and spread to the edges.