Triple Chocolate Mini Cheesecakes
Ingredients
- For the crust:
- 17 Oreo cookies (about 152g)
- 5 tablespoons (70g) melted butter
- For the cheesecake (all at room temperature):
- 1 package (226g) cream cheese
- 1/2 cup (130g) plain yogurt
- 3/4 cup (215g) La Lechera Sweetened Condensed Milk
- 1 tablespoon (15g) vanilla extract
- 2 large eggs (about 124g)
- 5.3 ounces (150g) melted semi-sweet chocolate
- Whipped cream and Oreo cookies for decoration
Instructions
- In a bowl, mix the crushed Oreo cookies with melted butter. Press the mixture into cupcake liners at the bottom. Bake for 10 minutes at 300°F (150°C).
- In another bowl, combine cream cheese, sweetened condensed milk, yogurt, and vanilla until smooth. Add eggs one at a time, gently beating between each addition. Mix in the melted chocolate until just combined.
- Pour the cheesecake mixture over the crust in the cupcake liners. Bake for 20-22 minutes at 300°F (150°C). Remove from the oven, let them cool to room temperature, then refrigerate for 4 hours. Refrigerating will make them easier to unmold and will set them nicely.
- Top with whipped cream and crushed Oreo cookies before serving.
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