MINI TRIPLE CHOCOLATE CHEESECAKES #desserts #cake

Multiple times the chocolate makes these Mini Triple Chocolate Cheesecakes a fantasy dessert for the chocolate darlings throughout your life.

These Mini Triple Chocolate Cheesecakes are the perfect size to share at gatherings and occasions. An enormous full-sized cheesecake is astounding and great, yet now and again I simply need a little nibble of cheesecake without constantly and exertion.

By making cheesecake hitter in a biscuit tin you can make small minimal smaller than normal cheesecakes that everybody will go insane for. Line your container with cupcake liners since then you never need to stress over your covering adhering to the base of the skillet. Besides, it likewise makes them simpler to drop at parties.

Also Try Our Recipe : Hawaiian Cheesecake Salad

Ingredients
For the Crust

• 16 Oreo cookies
• 3 Tablespoons butter

For the Cheesecakes

• 2 - 8 ounce packages cream cheese, softened
• 1/2 cup sugar
• 2 Tablespoons sour cream
• 1 teaspoon vanilla
• 2 Tablespoons flour
• 2/3 cup dark chocolate chips, melted
• 2 eggs

For the Chocolate Mousse

• 1 - 8 ounce package cream cheese, softened
• 1/2 cup dark chocolate chips, melted *(see note below)
• 1 - 8 ounce container Cool Whip, thawed
• hot fudge
• mini chocolate chips
• 18 mini Oreo cookies

Instructions

1. Preheat the oven to 350 degrees. Place a large sheet pan on the bottom rack of the oven. Fill it halfway with water. Line muffin tins with 18 cupcake liners.
2. Place the cookies in a food processor and pulse until they become crumbs. Stir in the butter.
3. Divide the mixture evenly into the 18 cupcake liners and press down firmly. Set aside.
4. Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
5. Pour the melted chocolate into the cream cheese mixture and beat again. Use a spatula to scrape the sides of the pan.
6. Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-23 minutes.
7. Remove and let the cheesecakes cool in pan for about 15 minutes, then remove to wire rack to cool completely. Refrigerate until chilled.
8. Beat the remaining cream cheese until creamy. Slowly beat in the melted chocolate chips.
9. Fold in 2 cups of Cool Whip gently. Spoon the mixture into a piping bag with icing tip 1M. Swirl on the tops of the chilled cheesecakes.
10. Drizzle with hot chocolate, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.

Notes

*If you want the mousse on top of the cheesecake to be lighter, use milk or semi-sweet chocolate chips instead of the dark chips.

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