These are a variation of my Mini Snickers Cheesecakes but are made using the creamiest, richest, most delicious chocolate ever so might even be better than the original recipe.
The chocolate I'm talking about is Tony's Chocolonely - it's honestly just amazing. If you can get your hands on some then I definitely recommend using it (and then eating the leftovers).
If you can't find it though don't worry, you can use any chocolate you like - Cadbury, Lindt, Twix, Mars etc, they will all work really well.
You can make a lighter version of these cheesecakes by using low calorie sweetener, light cream cheese and light butter.
Or you can go the full on decadence route and use sugar and full fat cream cheese and butter. Either way the end result will be scrumptious.
Ingredients
Crust
12 oreo cookies
28g light butter
Cheesecake Filling
340g Plain Cream Cheese at room temperature (light or full fat)
130g Erythritol, Xylitol or granulated sugar
2 eggs
1 tsp vanilla essence
45ml double cream
100g Tony's Chocolonely Caramel Sea Salt or chocolate of choice, finely chopped
Toppings
Chocolate Ganache :
90g chocolate chips
60ml double cream
Caramel Sauce of choice - I used Waitrose Salted Caramel Dipping Sauce
Extra chopped chocolate for garnish
Method
Crust
Preheat oven to 165 C or gas mark 3.
In a food processor pulse the Oreos into fine crumbs.
In a bowl, mix the Oreo crumbs with the melted butter until the crumbs are well coated.
Line a muffin tin with 12 paper liners and fill equally with the crumb mixture.
Press the crumbs into the bottom of the liners using your fingers and then a measuring cup.
Bake for 4-5 mins. Set aside to cool.
Cheesecake Filling
In a mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, roughly 3-4 minutes. Ensure there are no lumps.
Add the eggs one at a time, making sure they're combined well.
Add cream, erythritol/sugar and vanilla extract and beat til mixture is completely smooth.
Add in the chopped chocolate.
Fill the liners evenly with the mixture using an ice cream scoop - they should be almost full.
Bake for 20-25 minutes or til the centre looks like its set. Don't over bake.
Let them cool in the tin and then place in the fridge for about 2-4 hours so they set completely.
To Serve
Once the cheesecakes have cooled you can start making the Ganache:
Heat cream in a pan on a low heat and bring to a simmer - don't boil
Once it starts simmering pour it over the chocolate chips in a separate bowl
Let sit for a few minutes
After about 5 minutes. whisk the chocolate and cream until completely combined
When you're ready to serve, add a dollop of ganache to the tops of each cheesecake
Then drizzle with caramel sauce.
Garnish with the extra chopped chocolate.
Makes about 12 cheesecakes:
Macros per serve (based on erythritol and light cream cheese/butter): ~240 calories, 15.9g fat, 19.5g carbs, 4.7g protein.
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