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Close up of mini cheesecake with chocolate ganache sitting in its open cupcake wrapper after a bite has been taken.

Mini Cheesecakes with Chocolate Ganache

Liz Mincin
Decadent chocolate ganache layered cupcakes. These mini cheesecakes with an Oreo base, cheesecake filling and ganache topping are a rich and dreamy chocolate treat.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling and Setting 1 hour
Course Dessert
Cuisine American
Servings 12 people
Calories 273 kcal

Equipment

  • 12 hole standard sized cupcake pan

Ingredients
  

Ingredients for Base

  • 28 standard stuffed Oreos crushed in a food processor
  • ¼ cup unsalted butter melted

Ingredients for Cheesecake Layer

  • 8 oz cream cheese spreadable version or softened block
  • ¼ cup superfine granulated sugar or caster sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract

Ingredients for Ganache

  • ¾ cup heavy cream or double cream
  • 1⅓ cup dark chocolate chips or finely chopped

Ingredients for Topping (Optional)

  • Cadbury's Mini Eggs, Ferrero Rocher, chopped nuts, sprinkles or other candies

Instructions
 

  • Preheat your oven to 350°F (175C/160C Fan) and line a 12-cup muffin tray with cupcake cases.
  • In a medium bowl, mix together the crushed Oreos and melted butter. Spoon this out evenly into the prepared cases and press down with the back of a spoon or your fingers.
  • In a medium bowl, add your cream cheese, sugar, egg yolk and vanilla, whisking together until smooth. Spoon this into a layer over the prepared Oreo bases and place in the centre of the pre-heated oven. Bake for about 15 minutes until set. Remove from the oven and allow to cool while you prepare the ganache.
  • Add your chopped chocolate to a medium, heat proof bowl. In a saucepan, heat the cream to a simmer. Allow to simmer for about 2 minutes, but avoid bringing to a boil. Then pour this over your chopped chocolate and let sit for another 2 minutes before stirring. Stir until smooth and then spoon equally over your cupcakes. Let set for a few minutes to begin setting.
  • Top each with a mini egg and chill until ready to serve.

Nutrition

Calories: 273kcalCarbohydrates: 20.2gProtein: 3.4gFat: 20.3gSaturated Fat: 12.7gCholesterol: 63mgSodium: 125mgPotassium: 111mgFiber: 0.8gSugar: 16.2gCalcium: 58mgIron: 1mg
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