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Preheat oven to 300 degrees F
Place 12 paper liners in the muffin pans.
Mix together the cookie crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.
Mix together the cream cheese, sugar, cocoa and vanilla until smooth.
Beat in the egg.
Finally blend in the whipping cream until smooth. The whipping cream is still in liquid form when added, no need to whip it for the cheesecake batter.
Divide the cheesecake filling equally between the 12 muffin cups and bake for 20 minutes or until the cheesecakes have set and do not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
Place the chocolate chips and 2 tbsp of the whipping cream in a heat safe measuring cup and microwave for a few seconds at a time, stirring the mixture each time until the melted chocolate mixture is smooth. Be careful not to overheat the chocolate. You need the temperature to be as close to the melting point as possible without getting any hotter. Let it cool to slightly lukewarm before proceeding to whip the cream.
Whip the remainder of the 1 cup of whipping cream, the icing sugar and vanilla extract to firm peaks.
Fold in the melted chocolate by hand into the whipped cream. Be as gentle as you can so as not to deflate the cream.
Spoon or pipe the chocolate whipped cream onto the cooled mini cheesecakes. If you are piping the chocolate whipped cream it is best to chill it in the fridge for a half hour or so first to get better definition in the piping swirls.
Garnish with a little drizzle of melted chocolate if you like before serving.