Mini Triple Chocolate Cheesecakes
40 min + 
12 cakes 
These mini triple chocolate cheesecakes are deliciously rich and decadent. They combine three layers of lush chocolate textures, so the pleasure is almost endless… They are also so cute that will bring a smile to anyone who you serve these mini cheesecakes. You could make this into one impressive dessert, but we prefer the look of the mini ones. We have topped these mini triple chocolate cheesecakes with a selection of chocolatey treats because….there is never too much chocolate! From caramel, fudge, more chocolate chips and Food Thoughts Chocolate Coated Cacao Nibs (winners of a Great Taste Awards 2022), these mini puddings are the ultimate chocolate lover’s indulgence!
The cheesecakes can be kept in the fridge for up to 2-3 days. They may also be frozen for up to a month, but do not freeze them with the cream topping or decorations. These can be added just prior to serving.
You will need
- FOR THE BASE
- 180g digestive biscuits
- 90g unsalted butter
- 1 tbsp Food Thoughts Organic Cocoa Powder
- FOR THE CHOCOLATE CHEESECAKE FILLING
- 400g cream cheese (full fat)
- 100g Food Thoughts Luxury Dark Chocolate Chips
- 150g caster sugar
- 30g Food Thoughts Organic Cocoa Powder
- 100g Greek yogurt
- 2 eggs plus one egg yolk, room temperature
- 1 tsp vanilla essence
- FOR THE GANACHE TOPPING (optional)
- 100g Food Thoughts Luxury Dark Chocolate Chips
- 120ml double cream
- CHOCOLATE CREAM TOPPING
- 180ml whipping cream
- 25g icing sugar
- 25g Food Thoughts Organic Cocoa Powder
Method
Preheat the oven to 150C / 300F / Gas mark 2 and line a 12 cup muffin tray with cases.
Put the biscuits in a bag and crush into fine crumbs using a rolling pin. You may also use a food processor.
Melt the butter then add in the cocoa powder. Pour this into the crushed biscuits and mix until completely combined.
Divide the crumb mixture between the 12 cases and push it down firmly into the bottom so that is tightly packed. Place these into the fridge.
FILLING: Combine the cream, cream cheese, sugar and cocoa powder in the bowl of a stand mixer. Use this with a paddle attachment and on a low speed until fully combined.
Add the Greek yogurt and vanilla essence and continue to mix on a low speed. Add the eggs a little at a time and continue mixing on a low speed.
Melt the chocolate chips, pour into the mixture and blend with a spatula until no streaks remain. Divide the mixture between the 12 cases and then bake in the oven for 15 minutes. Turn off the oven and leave them inside for a further 5 minutes.
Remove the cheesecakes from the oven and place them on a wire rack or put in the fridge for an hour to completely cool .
GANACHE (optional): Place the chocolate chips in a heatproof bowl. Heat the cream until it is just about to boil and then pour over the chocolate. Leave it to sit for a few minutes and then stir with a whisk until fully melted and combined.
Put the mixture aside or in the fridge until it starts to thicken. Place a tablespoon of ganache on top of each cheesecake and then put them in the fridge to set.
CHOCOLATE CREAM TOPPING: Add the cream, icing sugar and cocoa powder together in a stand mixer bowl and whisk on high speed until soft peaks form. Do not over mix.
Remove from the stand mixer and whisk by hand until stiff peaks form but do not over mix as you will need to be able to pipe this. Put the mixture in a piping bag and pipe cream on top of the mini cheesecakes. Add edible chocolate, caramel, budget or any other topping you fancy.
Refrigerate until required.
