Description

These Triple Chocolate Cheesecakes are a rich and creamy dessert featuring three layers of different chocolates—semi-sweet, milk, and white chocolate—perfectly balanced with a chocolate cookie crust.

Ingredients

1 1/2 cups chocolate cookie crumbs (such as Oreos)

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup cocoa powder

1/2 cup semi-sweet chocolate chips, melted

1/2 cup milk chocolate chips, melted

1/2 cup white chocolate chips, melted

Whipped cream, for topping (optional)

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Instructions

Preheat the oven to 325°F (163°C) and line a muffin tin with paper cupcake liners or lightly grease the cups.
In a medium-sized bowl, mix the chocolate cookie crumbs with the melted butter. Stir until the crumbs are well-coated.
Press about a tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust.
In a separate large bowl, beat together the cream cheese, sour cream, and granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and cocoa powder.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Drizzle the melted semi-sweet, milk, and white chocolate over the top of each cheesecake layer in a swirling pattern.
Use a toothpick or skewer to gently swirl the chocolate into the cheesecake batter, creating a beautiful marble effect.
Bake for 18-22 minutes, or until the edges are set and the center is slightly jiggly. The cheesecakes will firm up as they cool.
Let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Chill in the refrigerator for at least 2 hours before serving.
If desired, top with whipped cream before serving.

Notes

For extra chocolate flavor, you can mix more melted chocolate into the cheesecake batter.

Fresh berries like raspberries or strawberries can be added as a topping for extra flavor and color.

Use gluten-free chocolate cookies to make this recipe gluten-free.

If using a regular cheesecake pan, adjust the baking time accordingly.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg