CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. They're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. Within the youth of baking, that's all that they had to use. 

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

The cookie base is ready-mix , a stick of softened butter and two eggs. Employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours. 

INGREDIENTS :

CRUST:

• 12 Oreo Cookies
• 2 tablespoon Unsalted Butter, melted

CHEESECAKE:

• 3/4 cup Semisweet Chocolate Chips
• 18 oz Cream Cheese, softened
• 2/3 cup Granulated Sugar
• 2 Eggs
• 2 teaspoon Vanilla Extract

GANACHE:

• 1/3 cup Heavy Whipping Cream
• 1/2 teaspoon Oil
• 1/2 cup Semi Sweet Chocolate Chips
• 1 tablespoon Chocolate Syrup
• Chocolate Swirls optional

INSTRUCTIONS :

TO MAKE CRUST:

1. Line a muffin pan with 16 foil cupcake liners. Set aside.
2. Preheat the oven to 300 F. Put Oreo cookies in a food processor and pulse until fine crumbs are made.
3. Combine Oreo crumbs with melted butter. Divide the mixture between the cupcake liners and press. Set aside.

TO MAKE CHEESECAKE:

1. Melt chocolate chips, following the instructions on the package and leave to cool. In a large dish, beat cream cheese, sugar and vanilla, at low speed, until creamy. Add eggs and beat until creamy.
2. Finally, fold in melted chocolate and beat until combined. Spread over the Oreo layer and bake for 20-25 min.
3. Take out of the oven and leave in the muffin pan to cool completely, and then transfer to the fridge for at least 2 hours, until chilled. Remove foil cupcake liners.

TO MAKE CHOCOLATE GANACHE:

1. Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth.
2. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
3. Serve cold.

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