Mini Triple Chocolate Cheesecakes (Print Version)

# Ingredients:

→ For Crust

01 - 1 1/2 cups crushed Oreo cookie crumbs, no filling
02 - 4 TBSP unsalted butter, melted

→ For Cheesecake Filling

03 - 14 ounces regular cream cheese, room temperature
04 - 1/2 cup plus 1 TBSP granulated sugar
05 - 2 TBSP unsweetened cocoa powder
06 - 1/3 cup full fat greek yogurt
07 - 1 tsp vanilla extract
08 - 2 eggs plus one egg yolk, room temperature
09 - 4 ounces dark or semi sweet chocolate, melted

→ For Chocolate Ganache

10 - 1/2 cup semi sweet chocolate chips
11 - 1/2 cup heavy whipping cream

→ For Chocolate Whipped Cream

12 - 3/4 cup heavy whipping cream, chilled
13 - 3 TBSP confectioner's sugar
14 - 3 TBSP natural unsweetened cocoa powder

# Instructions:

01 - Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners and set aside.
02 - Combine Oreo crumbs and melted butter in a medium bowl and stir together with a fork. Divide crust between the 12 cupcake liners and press down firmly into the bottom.
03 - Bake the crusts for 5 minutes to set. Remove from oven and allow to cool slightly. Reduce oven temperature to 300°F (149°C).
04 - In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar and cocoa powder on low speed until combined. Scrape down sides of bowl.
05 - Add the greek yogurt and vanilla extract. Mix on low speed to combine. Add the eggs one at a time, beating on low speed until fully incorporated.
06 - Gently stir in the melted chocolate with a silicone spatula until no streaks remain. Divide the filling evenly between the 12 cupcake liners, filling until the liner is almost full.
07 - Bake for 15 minutes at 300°F (149°C). Turn off the oven and leave the cheesecakes inside with the door closed for just 5 minutes more.
08 - Remove from oven and cool on a wire rack until completely cool. Refrigerate for 30-60 minutes until chilled.
09 - Place chocolate chips in a medium heat-proof bowl. Heat heavy whipping cream over medium heat until it just starts to boil. Pour heavy cream over chocolate chips and allow to sit for 5 minutes. Stir with a whisk until fully combined.
10 - Set aside or refrigerate for 15 minutes to allow ganache to set and thicken. Once cheesecakes are cooled, place a tablespoon of the cooled ganache on top of each cheesecake. Chill for 5 minutes in refrigerator to set.
11 - Add heavy cream, confectioner's sugar and cocoa powder to the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until soft peaks form. Remove from mixer and whisk by hand until stiff peaks form. Do not over mix.
12 - Using a piping bag fitted with a star tip attachment, pipe whipping cream on top of each mini cheesecake. Refrigerate until ready to serve.

# Notes:

01 - These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
02 - For best results, ensure all refrigerated ingredients are at room temperature before mixing the cheesecake filling.

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