Triple Threat Chocolate Cheesecake

Chocolate Cheesecake

This dessert recipe seriously gets me more than my husband does! I love chocolate. I love toasted marshmallows. I love Oreos. I love cheesecake. I love different textures—this dessert is satisfying in more ways than one guys. Uhmmm it’s kind of time consuming (why would I lie to you?). But if you’re feeling adventurous & think you need to live a little; make the damn recipe. I promise you full fulfillment. Unless you hate chocolate, then GTFOH. Like why did you even click on this page if you hate chocolate?! I can’t even imagine a world with a chocolate river?!?!?! That was a Willy Wonka reference—not something gross FYI. For all of you feeling like you need a purpose today, try this recipe & tell me you don’t feel like you’ve contributed something AMAZING to the world. I dare you.  “CHALLENGE ACCEPTED!” << Name that show! Ok but seriously, let’s get this show on the road.

 

PS I will put 1K pictures below for steps along the way so it's not as daunting :)


 


Serves: 18 -- 2 oz cups

Prep Time: You tell me...

Choc Cheesecake

 

SHIT YOU'LL NEED:

|  CRUST  |

8 oz “oreo like” GF Choc Sandwich Cookies, I use Mi-Del brand (or use a sleeve of regular ol’ graham crackers if you aren’t gluten intolerant… NO, I’M NOT BITTER...)

4 Tbsp. Butter, melted

2 Tbsp. Sugar

 

|  NO BAKE CHEESECAKE  |

8 ounces cream cheese, room temperature (seriously room temp, not cold)

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

4 ounces semisweet chocolate, melted & cooled

 

|  GANACHE LAYER  |

4 oz semisweet chocolate chips (or dark—whatever tickles your fancy)

4 oz heavy whipping cream

 

|  MARSHMALLOW FROSTING  |

2 egg whites

2/3 cup granulated sugar

1/2 teaspoon vanilla extract

 

HOW TO DO THE SHIT:

|  CRUST  |

Get your mini dessert cups out & let’s do these suckers!

1.    Scrape the filling out of the cookie sandwiches; throw away the filling or shovel directly into your mouth. As always, no judgement here.

2.    I sort of took the cheater route here because let’s face it… who wants to get out that big clunky ass food processor & wash all the 100 parts that go with it?! Uhhh NOT ME! Put those cookie sandwiches in a Ziploc & just roll over them with a rolling pin to crush them (or a wine bottle works just fine as my sister told me HAHA). Improv—I dig it big sis.

3.    Once crushed put your cookies in a bowl & add your melted butter & sugar; mix until moistened (cringe—not a fan of that word).

4.    With a ½ oz cookie scoop, scoop the crust mixture into the dessert cups & press down with a “tart tamper” (yea I had to Google what that nifty ass tool was called). Set aside. You’re almost there… sort of ;)

 

|  NO BAKE CHEESECAKE  |

1.    Melt the chocolate chips & set aside to cool to room temp.

2.    In the bowl of an electric mixer, beat the cream cheese & sugar until creamy & well combined! This step will literally take two fucking minutes if your cream cheese was actually room temp. If it was cold… have fun eating those chunks of cream cheese that just won’t mix in 

3.    Add in the vanilla & heavy cream & continue beating until well combined & thickened. Please scrape the damn bowl, & mix together one last time. Ahhh batter consistency!

4.    Now pour in that melted chocolate & BOOYAH!  No bake cheesecake—CHECK!

5.    Divide between your dessert cups. Fill about ¾ of the way up the cup. PRO TIP: Since the batter is so thick I like to put the batter in a piping bag with a fat ass round tip & just pipe it in; this way you don’t get it all down the sides of the cup & people are going to start looking at you like you’re a motherfucking professional up in here! JOB.WELL. DONE.

6.    CHILL while you do the next step. The damn cheesecakes, not you—get back to work Cinderella!

 

|  GANACHE LAYER  |

1.    Measure your 4 oz of chocolate chips in a heatproof bowl & set aside.

2.    In a small saucepan, heat the cream until just under boiling (you will start to see all those tiny little bubbles around the edges—that’s what I’m talking about momma)!

3.    Pour the cream over the chocolate chips & leave it alone for two minutes.

4.    When the time’s up, whisk starting in the middle & work your way outwards. Show a little TLC here man, don’t whisk like my damn two year old when I’m nice enough to let him. SHIT. EVERYWHERE.

5.    Mix until homogenous & let it cool to room temp (about 30 minutes to an hour).

6.    Pour a thin layer over the top of the cheesecake until the cup is filled about 7/8. Almost there & sooo worth it.

7.    Chill the cheesecakes until firm, about 4 hours or overnight (I did overnight because life just happened, ok?!).

 

|  MARSHMALLOW FROSTING  |

1.    Fill a saucepan with a few inches of water & bring to a low simmer.

2.    In the bowl of your electric mixer, stir together the egg whites & sugar. Place the mixer bowl on top of the saucepan to create a double-boiler effect.

3.    Stirring pretty constantly, heat the egg mixture until it reaches 160 degrees on a candy thermometer. You can always cheat & use a different marshmallow frosting that doesn’t call for a candy thermometer here… but I can’t promise it’ll be bomb like this recipe! Your gamble my friend.

4.    Once up to 160, take that bad boy off the stove & return the bowl back to the stand mixer & whisk on high speed until glossy, stiff peaks form—about 8 to 10 minutes (or until the outside of the mixer bowl returns to room temperature).

5.    Now get those cheesecakes out & let’s finish these off! With a large fine star tip, pipe the frosting onto the top of your cheesecakes & toast with a kitchen torch. DO NOT put these into the broiler as these cups are plastic. I know you’re tired momma, I get you. But seriously don’t. 

 

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^^For fun... because I like lighting food on fire ;)

 

There you have it! Triple chocolatey toasty cheesecake! A lot of work, not going to sugar coat it ;). But seriously how worth it?! I’m so impressed you guys—give yourselves a double high five. Or just pour yourself a huge cocktail because DAAAMN are you glad you’re done :)

Comments

Submitted by Kym Siebenhaar (not verified) on Mon, 11/13/2017 - 16:30

These look like THE SHIT!! NOM!

They are pretty damn delish !!! (ate 7/8 of them) hahaha!

Submitted by Julie Fieri (not verified) on Mon, 11/13/2017 - 19:49

These look amazing!!

Submitted by Katrina Yoneda on Tue, 11/14/2017 - 17:02

In reply to by Julie Fieri (not verified)

They are--& well worth the work!!! :)

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