No Bake Mini Chocolate Cheesecakes
Ingredients:- 2 cups finely crushed Oreo cookies- 90 g unsalted butter, melted- 680 g cream cheese, softened- 195 g powdered sugar- 26 g cocoa powder- 60 g sour cream- 1 teaspoon vanilla extract- 225 g semi-sweet chocolate, melted- 300 ml cold heavy whipping cream- 170 g semi-sweet chocolate, finely chopped- 180 ml heavy creamDirections:1. In a bowl combine the finely crushed Oreo cookies with the melted butter and mix until the crumbs are evenly coated.2. Press the mixture firmly into the base of mini cheesecake molds or cupcake liners to form a compact crust. Place them in the refrigerator to chill and set.3. In a large mixing bowl beat the softened cream cheese until smooth and creamy.4. Sift together the powdered sugar and cocoa powder, then add them to the cream cheese and mix until fully combined and silky.5. Add the sour cream and vanilla extract and continue mixing until the batter becomes smooth and rich.6. Pour in the melted semi-sweet chocolate and blend slowly until evenly incorporated.7. In another bowl whip the cold heavy whipping cream until thick and fluffy with soft peaks.8. Gently fold the whipped cream into the chocolate cheesecake mixture until light and airy.9. Spoon the chocolate filling over the chilled Oreo crusts and smooth the tops with a spatula.10. Place the mini cheesecakes in the refrigerator and chill for several hours until firm.11. For the ganache topping heat the heavy cream in a small saucepan until hot and steamy but not boiling.12. Pour the hot cream over the chopped semi-sweet chocolate and let it sit briefly, then whisk until smooth and glossy.13. Allow the ganache to cool slightly, then pour it over the chilled mini cheesecakes, letting it spread into a shiny chocolate layer.14. Return the cheesecakes to the refrigerator for about 30 minutes so the ganache can set before serving.Prep Time: 30 minutes | Cooking Time: 5 minutes | Total Time: 4 hoursKcal: 420 kcal | Servings: 8 servings