These lil babies are gluten-free and don't need a water bath. How easy is that?
This makes 6 mini cheesecakes in a single muffin tin.
A friend wrote to me, and asked for a cheesecake recipe. How could I resist! Thanks to Jim, and his love of cheesecake and chocolate.
To me, these are the perfect single serving dessert and a fun "ta-da" moment at any party. Do they need to look perfect? Heck no! It's the unfussy but decadent look I love so much.
Makes 6 mini cheesecakes
INGREDIENTS: Crust: 10 Gluten-Free Oreos crushed
1 1/2 tbsp melted butter
Cheesecake: 1 8 oz package cream cheese (room temp)
1/4 c sour cream
1 egg
1/4 c sugar
1 tsp vanilla
2 Gluten-Free Oreos crushed Ganache:
4 oz semisweet chocolate, chopped
4 oz heavy cream (half & half works too, but it won't set up as well)
Garnish: ganache, whipped cream, 3 GF Oreos halved, GF Oreo crumbs
DIRECTIONS:
preheat oven to 350
line muffin tin with cupcake liners (I prefer the parchment over the crinkle fold ones)
Crush the Oreos in a plastic bag with a rolling pin or in a blender (I used my Bullet)
combine oreos and melted butter in a bowl until well mixed
using a tablespoon, drop mixture into cupcake liners and divide evenly, pressing down to create your crust
in a new bowl, beat your cream cheese until it's fluffy (a couple minutes)
add sour cream, egg and vanilla and beat again after each addition
add the remaining two crushed Oreos and fold them in. (Just fold them in, David!)
using a 1/4 cup measure, distribute batter evenly between the 6 muffin cups
bake 20 minutes, or until tops are lightly golden
cool completely then refrigerate for a couple hours or overnight before adding ganache and garnishes
Ganache:
hope chocolate and place in a heat proof bowl
in a saucepan, bring cream to a slight simmer
remove from heat and pour cream into chocolate
whisk gently until completely combined (trust!) it will also get thicker as it cools
To Assemble:
let ganache cool to set up
remove cakes from fridge and allow to thaw a few minutes before removing from muffin pan
Choose your adventure!: Either leave cheesecakes in their muffin liners, or remove them before garnishing
with a tablespoon drizzle ganache over cakes to cover top (and drip down sides if you remove the liners for some flair)
let that set up a few minutes
add a swirl of whipped cream on top
top with half an Oreo and dust with Oreo crumbs (or more ganache if you're wild and crazy - do you.)
Serve and enjoy.
NOTES: This recipe can be doubled to make 12.
Don't worry if the cakes crack a bit when you remove them from the oven. As they cool, they'll sink a bit and come back together. Keep these covered in the fridge, and decorate just before serving. They'll keep a few days.
These will keep in the freezer for about a month (undecorated) in a freezer safe container. Thaw them overnight in the fridge, then on the counter, day of, for about 5-10 min.
