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.
Ingredients:
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
Ganache:
6oz chocolate chips (semi-sweet or milk)
2 Tbs butter -softened
1/3 cup milk (warmed up)
Toppings:
Fresh fruit (raspberries, strawberries)
Whipped Topping
Directions:





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.


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.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.