Here is another mini cheesecake recipe for you! The last ones I made were these scrumptious chocolate Easter cheesecakes decorated with Mini Eggs. I used the same base cheesecake recipe to make this chocolate orange version, and topped them with a deliciously creamy dark chocolate orange ganache. Perfection. I just love the chocolate and orange combination!
This is such a quick and easy recipe to throw together, the only hard part is waiting for them to chill before topping them with the chocolate ganache. The chilling time is at least 4 hours, but you can also leave them overnight if preferred. I left mine overnight, then I topped them with the ganache.
The dark chocolate orange ganache is incredibly creamy, rich, and full of flavour. It’s the perfect topping for these mini chocolate cheesecakes, and it sets beautifully at room temperature or chilled.
I haven’t been too well this week, but I pushed myself because I couldn’t wait to bring you all this scrumptious recipe. 🙂
Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin pan with muffin cases, and set aside.
Using a food processor, pulse the Oreos into fine crumbs. Add the melted butter, and mix until all the crumbs are moist. Press the mixture into the prepared muffin cases. Bake for 8 minutes, then allow to cool whilst preparing the cheesecake.
For the Cheesecake
Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the eggs, one at a time, then mix in the cocoa powder, zest and orange juice.
Divide the mixture between the prepared muffin cases, and bake for 20 - 22 minutes, or until the cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight.
For the Ganache
Place the dark chocolate in a heat proof bowl, and set aside.
Microwave the heavy cream until hot, but not boiling. Pour over the chocolate and leave for 5 minutes, then whisk together until smooth. Whisk in the orange juice. Allow to cool for another 5 minutes.
Pour the ganache over the tops of the cheesecakes, chill until firm, or serve straight away.
Store the cheesecakes in an airtight container in the fridge for up to 3 days.