triple chocolate

Three times the chocolate makes these Mini Triple Chocolate Cheesecakes a dream dessert for the chocolate lovers in your life.

Mini Triple Chocolate Cheesecakes

Oreo cookies

unsalted butter

(8 ounces each) packages cream cheese, softened

sugar

sour cream

vanilla extract

Tablespoons all purpose flour

dark chocolate chips, melted

eggs

(8 ounce) package cream cheese, softened

chocolate

(8 ounce) container Cool Whip, thawed

hot fudge

chocolate chips

mini Oreo cookies

Preheat the oven to 350 degrees. Place a...

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...

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...

Divide the mixture evenly into the 18 cupcake liners and press down firmly. Set aside.

Beat the cream cheese and sugar until creamy....

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...

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....

Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-23 minutes.

Remove and let the cheesecakes cool in pan...

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 the remaining cream cheese until creamy. Slowly beat in the melted chocolate chips.

Fold in 2 cups of Cool Whip gently....

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...

Drizzle with hot chocolate, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.

https://mediavine-res.cloudinary.com/video/upload/erq0fsag6lph5xfpbe9k.mp4

No-bake chocolate cheesecake is a rich and creamy cheesecake made with three types of chocolate. This recipe is super easy to make and the perfect dessert for any occasion.

No-bake chocolate cheesecake

digestive biscuits

butter

heavy cream

mascarpone

oz dark chocolate

oz white chocolate

water

Put all your cookies in a ziplock bag,...

Put all your cookies in a ziplock bag, hit them with a rolling pin until they resemble sand, or put them in a food processor.

Melt the butter and add it to the...

Melt the butter and add it to the cookie crumbles. Mix them until completely combined and pour them into your 10-inch springform. Pack tightly and set the crust in the fridge for about 10 minutes.

Whip the heavy cream into stiff peaks and...

Whip the heavy cream into stiff peaks and set aside while preparing the rest of the filling.

Add your softened cream cheese. I used mascarpone...

Add your softened cream cheese. I used mascarpone in a bowl and mix with the sugar and vanilla until soft and creamy.

Add the whipped cream and fold it together....

Add the whipped cream and fold it together. Divide the mixture into two bowls and set aside.

Melt your chocolate, let it cool, and add...

Melt your chocolate, let it cool, and add it to your cream cheese mixture.

Take the crust out of the fridge and...

Take the crust out of the fridge and pour the chocolate mixtures into the springform. I like to start with the dark chocolate mixture, but it doesn't matter. Put the cheesecake back into the fridge while you make the water ganache.

To make the water ganache put your chocolate...

To make the water ganache put your chocolate into a heatproof bowl and add hot water. Let the chocolate sit for a few minutes. When the chocolate melts, keep stirring until you have a smooth and glossy ganache. Set aside to cool.

Take the cheesecake out of the fridge and...

Take the cheesecake out of the fridge and pour your ganache over the top. Place it back into the fridge and let the cheesecake set for at least 6 hours. I like to let mine set in the fridge overnight.

A Delicious and Utterly Divine No-Bake Triple Chocolate Cheesecake – Its perfect for Cheesecakeaholics, and Chocoholics like me!

No-Bake Triple Chocolate Cheesecake!

300 g Digestives

150 g Unsalted Butter

600 g Full Fat Cream Cheese ((room temp))

g Icing Sugar

300 ml Double Cream

tsp Vanilla Extract

g Dark Chocolate

g Milk Chocolate

g White Chocolate

150 ml Double Cream

tbsp Icing Sugar

g Dark/Milk/White Chocolate

Chocolate Curls

Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.

Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Base

Melt the chocolates in separate small bowls in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.

With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar and vanilla until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does!

Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate.

I melted the Dark Chocolate first, so mixed in the Dark Chocolate first (I did it in the order I was layering, so that its the coolest one first). Fold the mixture together until smooth, and then spread onto the cheesecake base. Repeat the process with the Milk Chocolate, and then the White Chocolate.

Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.

For the Filling

Remove the cheesecake from the tin, and drizzle over some chocolate (I went with Dark as it was the lowest layer and looked best)

Whip together your Double Cream and Icing Sugar and pipe onto your cheesecake, and then decorate with some chocolate curls!

For the Decoration

These dreamy No-Bake Mini Triple Chocolate Cheesecakes are the perfect solution when you want to impress your guests at any fun gathering or party!  These mini chocolate indulgent treats are simply adorable to serve up on a party tray or individually.  And since these are no bake, you can make them ahead of time until you&#039;re ready to share!

No Bake Mini Triple Chocolate Cheesecakes

Oreo Cookies (about 1 1/3 cups)

Tbsp unsalted butter (melted)

semi-sweet chocolate chips (or semi-sweet chocolate chopped)

oz softened cream cheese ((1 & 1/2 packages))

cocoa powder

tsp vanilla extract

heavy whipping cream, cold (Can also use

Tbsp sugar

heavy whipping cream (or 2 cups Cool Whip, minus the 1/4 cup of powdered sugar)

Tbsp cocoa powder (can omit

In a food processor, pulse Oreo cookies until fine crumbs and mix in the melted butter.

Divide cookie crumb mixture into a 12-Cup Mini-Cheesecake Pan or use a standard muffin tin with paper liners sprayed with nonstick cooking spray. Make sure you grease your mini cheesecake pan if you are using that, so they remove easily.

Oreo Crust

Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside to cool.

To make the filling, mix the softened cream cheese, cocoa powder and sugar in a large mixer bowl until combined well.

Add the sour cream and vanilla extract and mix until well combined. Set aside.

In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form or you can use Cool Whip if you wish.

Add in cooled down melted chocolate and mix until smooth and fluffy.

Carefully fold the whipped cream into the cheesecake filling.

Divide the filling between the 12 cheesecake cups until the cups are full. It&#039;s easy to use a large piping bag to add the filling, but spooning it in would work as well.

Refrigerate cheesecake for 4 hours, or overnight.

Before removing cheesecakes from the springform pan, slide a butter knife around the edges of the Mini-Cheesecakes first for easy removal and slide the bottoms upward to release the cheesecakes..  Or remove the cheesecakes from their wrappers, if desired for serving.

Chocolate Cheese Cake Filling

For the whipped cream topping, beat cold heavy whipping cream with powdered sugar and cocoa powder on high speed until stiff peaks form (about 3 minutes).

Pipe onto the top of the cheesecake or spread it evenly and sprinkle with chocolate chips, chocolate curls or chocolate sprinkles.

Serve cheesecakes cold. Cheesecakes are best for about 4-5 days.

Chocolate Whipped Cream

I can't believe I didn't notice this beauty published in January !!!!!!!!!!!!!! Shame on me !

I made these for my anniversary and birthday (Valentine's Day), they were superb!  My only recommendation is the instructions need some clarification, on the ingredients, you have listed for crust melted butter but in the instructions, is does not tell you to mix it with the crushed oreos.  Also, when making the cheesecake- in the ingredients, you have listed the cocoa powder but in the instructions it does not tell you to add to the cream cheese mixture..  Luckily, I went back to the ingredient list to make sure I had done everything correctly and noticed the omission of cocoa powder , so I just added it.
Other than that, a fabulous recipe along with all your others.  Thanks!

What a delicious, decadent treat!! Everything tastes better in mini form, too! I'll take a dozen!

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