Mini Chocolate Orange Cheesecakes

• Vegetarian

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup Caster sugar
  • 1/4 cup Cocoa powder
  • 1 cup Dark chocolate

• Snacks

  • 12 Oreos

• Drinks

  • 6 tbsp Orange juice

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 cups Cream cheese
  • 1/2 cup Heavy cream

Found on marshasbakingaddiction.com

Description

Directions

• 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.
• 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.
• 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.