Mini Chocolate Marble Cheesecakes

Happy Valentine’s Day! This weekend I celebrated by giving into my pregnancy cravings by making these mini chocolate marbled cheesecakes (mini = portion control, because I need it right now- this baby has no chill) I topped these cheesecakes with dark chocolate ganache and heart-shaped strawberries to make them much more festive. I even tried using red velvet Oreos to make a red crust, turns out once you bake red velvet Oreos they turn brown – womp womp. Oh well, they still tasted delicious! I dyed the vanilla portion of the cheesecake light pink, which you don’t have to do, but it’s Valentine’s Day so everything must be pink or red. 

I have officially gotten into the “good” part of pregnancy and inhale everything in sight without regret. I love it. I’ve been craving chocolate cheesecake like it’s nobody’s business. Particularly frozen cheesecake. I don’t know why but I’ve always loved the consistency of frozen cheesecake – yum! So good. Seriously. Are you a frozen or refrigerated cheesecake type of person?

To make the heart shaped strawberries I used 2 techniques. Technique 1 – I cut a large strawberry in half and used a mini heart cookie cutter which made perfect little hearts. Technique 2- cut a triangle at the top of the strawberry to cut out the strawberry top and then slice them in half. Both ways looks super adorable!

The cheesecakes came out rich and creamy and the ganache on top was exactly what I wanted. Surprise your loved ones with a batch of these and they’ll love you for it! Or you can be like me and make them for yourself (and maybe my hubby too…) and freeze them for when you have a craving for something sweet. Either way – make them, do it, seriously. You’ll love it.
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Mini Chocolate Marble Cheesecakes

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• Total Time: 1 hour 45 minutes
• Yield: 12 mini cheesecakes 1x

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Ingredients

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Crust

• 16 Oreo cookies
• 3 tbsp unsalted butter, melted

Cheesecake

• 16 oz cream cheese (2 packages)
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 1/4 cup all purpose flour
• 3 eggs, room temperature
• 4 oz chocolate, melted
• red food coloring (optional)

Chocolate Ganache

• 3/4 cup chocolate chips
• 1/4 cup heavy cream

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Instructions

Crust

1. Crush cookies in a food processor or smash the cookies in a bag with a rolling pin. Mix the crumbs with melted butter and spoon 1 heaping tablespoon into each cupcake liner. Grease the bottom of a glass and use it to push the crumbs down into a even layer.

Cheesecake

1. Pre-heat the oven to 350 F
2. Cream the cream cheese, sugar, vanilla, and flour until nice and fluffy.
3. Add the eggs one at a time, mixing in between each addition. The batter should be smooth with no lumps of cream cheese or sugar.
4. Spoon half the batter into a separate bowl and dye the batter pink with 1-2 drops of red food coloring. Mix well and spoon 1 heaping tablespoon of the mixture into each cupcake liner.
5. Add the melted chocolate to the remaining cheesecake batter and mix well. Top the cheesecake with one heaping tablespoon of the chocolate batter. You can now take a toothpick or knife and marble the two flavors or leave as is to have to distinct layers. It’s up to you!
6. Bake for 20 minutes. Turn off the oven and leave the oven door open. Leave the cheesecakes in the oven for 30 minutes.
7. Cool cheesecake on a rack for 30 minutes.

Ganache

1. In a microwave safe bowl, add chocolate and heavy cream. Microwave for 1.5 minutes, mixing every 15 seconds. Once the chocolate is all melted, mix well until the ganache is shiny and smooth.
2. Top each cheesecake with a tablespoon of chocolate ganache. Refrigerate the cheesecakes for a minimum of 30 minutes, overnight is best.
3. Top each cheesecake with half a strawberry and enjoy!

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes

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