Happy September! Hope all of you are doing great. I’m counting down the days for Fall to start because I’m so tired of this Summer heat. I know California is hot most of the time but I really need a break specially when I bake.
Also, I was just told that the winner of the brand new KitchenAid mixer from last week giveaway (Instagram) received it yesterday! I hope you have a blast with it and that you share all your yummy baked goods!!
About these mini cheesecakes. I called them “triple chocolate” because the crust, filling and topping has chocolate. If you are a chocolate lover like me, you’ll love this.
Let’s start with the recipe.
Yield 12 JUMBO size cheesecakes (jumbo muffin pan). You can make it in regular muffin pans and you might get 24 of them.
For the crust
24 chocolate cookie sandwich (I didn’t use the white filling but you can use half of the cookies with the filling)
4-5 tablespoons unsalted butter, melted.
2 tablespoons white granulated sugar
For the cheesecake filling
14 ounces regular cream cheese
1/2 cup plus 1 tablespoon granulated sugar
2 plus 1/2 tablespoons unsweetened cocoa powder
1/3 cup Greek yogurt
1 tsp vanilla extract
2 eggs plus one yolk, room temperature
4 ounces dark o semisweet chocolate, melted
For the chocolate ganache
1/2 cup semi sweet chocolate chips
1/2 cup heavy whipping cream
For the chocolate crust
1.-Preheat oven to 350°F. Line JUMBO cupcake pans with paper cups.
2.-Make the crust by mixing cookie crumbs, melted butter and granulated sugar.
3.- Put a 1 1/2-2 tablespoons into each cupcake liner and press the crumbs down. Bake for 8 minutes. Let it cool.
For the chocolate filling
1.- In a bowl of a stand up mixer: Mix cream cheese for about 4 minutes. Then, add sugar and mix for a couple of minutes. Add yogurt and mix for another minute. Add cocoa powder and mix for a minute. Add cooled melted chocolate and mix for a minute. Add eggs and mix well.
2.- Add the filling to each cheesecake cup until cups are mostly full.
3.- Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes.
4.- Take them out of the oven and let them cool on racks. When they are completely cool put them in the fridge for a couple of hours of overnight.
For the chocolate ganache
1.- Add the chocolate chips to a small bowl. Heat the heavy whipping cream just until it begins to boil.
2.-Pour the cream over the chocolate chips and then whisk until melted and smooth. Let it cool room temperature.
3.- Add a little chocolate ganache to the top of each cheesecake. Enjoy!