Best 7 Mini Chocolate Orange Cheesecakes Recipes

INDIVIDUAL ORANGE AND CHOCOLATE CHEESECAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
• In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
• Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 350°F. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
• Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
• In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.

MINI CHOCOLATE-ORANGE CHEESECAKES

Steps:

• Preheat oven to 275°F. In a medium bowl, combine the graham-cracker crumbs, butter, and sugar. Mix well.
• Place cupcake liners in a regular-sized muffin tin and spoon 1 tbsp. of crumb mixture into each liner and press down firmly.
• With an electric or stand mixer, whip the cream cheese until smooth, about 2 to 3 minutes. Add the sugar, and mix well. Add in the orange extract and eggs, and mix until just combined. Add the sour cream, and incorporate completely.
• Melt ¾ cup chocolate chips in the microwave for 45 seconds. Stir well, and heat in 10-second increments until fully melted.
• Fold 1 cup of the cheesecake mixture into the melted chocolate, and mix completely.
• Spoon about 1 tbsp. of chocolate cheesecake mixture on top of the graham-cracker crust, and smooth over. Repeat with the rest of the crusts.
• Add the orange zest to the cheesecake mixture that is still in the bowl, and mix well. Spoon about 1 tbsp. of this mixture over the chocolate mixture, and smooth over.
• Bake for 30 minutes and let cool to room temperature on a cooling rack.
• Meanwhile, place the remaining ½ cup chocolate chips in a medium-sized bowl.In a small saucepan, heat the heavy cream over medium heat and bring to a simmer. (Don't boil!)
• Pour the cream over the chocolate chips and let sit for 3 minutes before stirring, and then mix until completely smooth. Drizzle the chocolate over the cheesecakes. Place cheesecakes in the refrigerator for at least 4 hours before serving.

MINI CHOCOLATE CHEESECAKES

Steps:

• Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
• Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
• Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
• Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
• Reduce oven to 300°F.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
• In the bowl of a food processor (or high-powered blender), pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in the sugar and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
• Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
• Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it's almost full.
• Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.
• Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
• Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.
• Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.

CHOCOLATE ORANGE CHEESECAKES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups.
• Grind wafers to a fine powder in a food processor.
• Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure.
• Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack.
• Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.
• Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.

MINI CHOCOLATE CHEESECAKES

Steps:

• Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. 2
• . Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
• . Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
• . Reduce oven to 300°F (148°C). 5.
• In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 6.
• Add the sour cream and vanilla extract. Beat on low speed until well combined. 7.
• Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 8.
• Stir in the melted chocolate. 9.
• Add the filling to each cheesecake cup until cups are mostly full. 10
• Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes. 11
• Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When the cheesecakes are cool, remove from the pan. 12
• Add the chocolate chips for the ganache to a small bowl. Heat the heavy whipping cream just until it begins to boil. 13
• Pour the cream over the chocolate chips and then whisk until melted and smooth. 14
• Add a little chocolate ganache to the top of each cheesecake. 15
• To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla to a large mixer bowl and whip on high speed until stiff peaks form. 16
• Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar. 17
• Refrigerate cheesecakes until ready to serve. Cheesecakes are best when stored well covered and consumed with 3-4 days.

CHOCOLATE ORANGE CHEESECAKE

Steps:

• Put the Hobnobs in a bowl and crush with the end of a rolling pin until the Hobnobs are like breadcrumbs.
• Melt the butter in a heatproof bowl for 30 seconds. Add the crushed hobnobs to the butter and mix well.
• Add the biscuit mix into a big glass dish or 3 small tins and leave in the fridge for 30-40 mins.
• Whisk the philadelphia and icing sugar together in a mixing bowl.
• In a separate mixing bowl use an electric whisk to whisk the double cream till it peaks.
• Melt 160g of the chocolate orange by putting it into a heatproof bowl and then into the microwave for 30 seconds.
• Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk.
• With rest of the chocolate orange grate on top of the mixture or place the segments in the middle.