Mini Chocolate & Orange Cheesecakes
Line a 12-cup cupcake tray with parchment liners. Preheat the oven to 350(f) degrees. In a small mixing bowl stir together cookie crumbs, sugar, salt & melted butter until combined.
Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs
- 2 tablespoons granulated sugar
- 1 pinch salt
- ¼ cup unsalted butter, melted
For the filling:
- 16 ounces full-fat cream cheese, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ounces dark chocolate, melted
- Zest & juice of medium orange
- 1 tablespoon Fleischmann’s Corn Starch
To finish:
- Whipped cream, to dollop
- Sliced orange, to garnish
Method
Line a 12-cup cupcake tray with parchment liners. Preheat the oven to 350(f) degrees.
In a small mixing bowl stir together cookie crumbs, sugar, salt & melted butter until combined.
Evenly divide mixture amongst the 12 parchment liners & press down to form a firm crust. Refrigerate as you prepare the filling.
In a large mixing bowl cream together cream cheese & sugar until combined. Add the adds one at a time, scraping down the edges of the bowl after each addition.
Add the chocolate, orange zest, orange juice & Fleischmann’s Cornstarch. Beat until silky smooth.
Evenly divide the mixture amongst the prepared crust. Bake for 18 to 20 minutes, until there is a slight jiggle to the center.
Let cool to room temperature before topping with a dollop of whipped cream & a slice of orange. Refrigerate until ready to serve!
