Okay... I'm all about low carb these days... but I still like to have a small treat from time to time. Chocolate is my downfall and I crave it after a savory/spicy meal. I like to make these portion control mini cheesecakes so I can have my cake and eat it too (without all the guilt). I used reduced fat (not non-fat) cream cheese and sour cream and splenda for the sugar to help with the calorie count as well. Of course, if you are not counting calories... do all full fat and sugar and really go for it. The mini cheesecakes are decadent and rich so your sweet tooth will definitely get satisfied. They are perfect for a party or buffet table as well. This recipe make 24 regular size cupcakes. Now if you want to make these even more guilt free, use the mini muffin pans with the mini Oreos and make them bite-size.
12 oz bag semi-sweet or milk chocolate (melted)
2 (8oz) bricks cream cheese (softened at room temperature)
1 cup sour cream
4 large eggs
1 cup sugar (or splenda for lower sugar version)
1/4 cup all purpose flour
2 tsp vanilla
small pinch salt
12 Oreo cookies split apart
6oz chocolate chips (semi-sweet or milk)
2 Tbs butter -softened
1/3 cup milk (warmed up)
Fresh fruit (raspberries, strawberries)
Melt chocolate over a double boiler. Simply make a double boiler by placing a heat proof bowl like a pyrex dish over a pot of boiling water. Do no let the bowl touch the water. Stir until chocolate is fully melted.
Allow cream cheese to soften at room temperature for at least 30 minutes. Then use an electric mixer to blend together the cream cheese, eggs, flour, sugar, salt, vanilla and sour cream. Next slowly add a ladle of chocolate into cream cheese mixture until it is fully combined.
Then fill a cupcake pan with foil liners (for best result) and add a half of an Oreo cookie at the bottom of each one. The Oreo cookie acts like the crust.
Fill each well with a scoop of chocolate cheesecake filling. I used an ice cream scoop to make quick and easy work here, plus it gives you the equal portions. You will get exactly 24 cheesecakes (use two cupcake pans). Bake in a 320 degree oven for 30-35 minutes or until cooked. Allow cheesecakes to sit for 1 hour to finish setting up.
Then chill the cheesecakes for 4-6 hours (or overnight). 30 minutes before you are ready to serve, make the chocolate ganache over a double boiler. Spoon some ganache over each cheesecake. Allow ganache to set up. Top each cheesecake with fresh fruit and/or whipped topping. Served chilled. Enjoy.
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