MINI TRIPLE CHOCOLATE CHEESECAKES

Cheesecake is one of our absolute favorites around here. I was going to wait until later this year to post this recipe, but seriously have you looked at these bad boys??? Chocolate upon chocolate upon chocolate had to be shared immediately.

These little chocolate cheesecakes were one of the treats I made to share at a party we were headed to the other day.

It’s a good thing we had somewhere to go with all this food because I can’t be trusted around cheesecake and buckeye buttons.

I couldn’t wait any longer to share this recipe with you because they were so good. These mini triple chocolate cheesecakes are made with layers of chocolate that make them kind of irresistible!!!

Ok, absolutely and completely irresistible! I might have consumed more than a person eating healthy should have, but hey, that’s the beauty of it. I can choose to eat whatever I want whenever I want.

It’s all about eating things in moderation. Drinking lots of water and getting exercise also helps to balance out those small sweets.

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
1 - 8 ounce container Cool Whip, thawed
hot fudge
mini chocolate chips
18 mini Oreo cookies

Instructions

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.
Place the cookies in a food processor and pulse until they become crumbs. Stir in the butter. Divide the mixture evenly into the 18 cupcake liners and press down firmly. Set aside.
Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
Pour the melted chocolate into the cream cheese mixture and beat again. Use a spatula to scrape the sides of the pan.
Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-25 minutes.
Remove and let the cheesecakes cool in pan for about 15 minutes, then remove to wire rack to cool completely. Refrigerate until chilled.
Beat the remaining cream cheese until creamy. Slowly beat in the melted chocolate chips.
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.
Drizzle with hot chocolate, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.