It’s time again for another “Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte. This means each a new recipe for our little baking challenge and today is all about “leftovers” and how to “recycle” them. I’ll explain in a moment what kind of leftovers have ended up in these Mini Triple Chocolate Cheesecakes ;)

If you have been here before, you might have seen something from our “Bake Together – The Baking Surprise” category already… or maybe one of our “Bake Together” e-books. We’ve been quite busy ;) Andrea and I pick a topic once a month and bake together – each one in his/her own kitchen… and surprise each other with the results at the end. Sometimes we bake similar things, but in most cases, the results are quite different. I have no idea what Andrea made this time. Like you, I have to wait for her recipe to be published on her blog… ;)
So what is today’s topic?! Well… as I mentioned already – leftovers and recycling. Since this is a baking challenge, we’ve chosen leftovers that can be recycled in bakes, of course. Even though creating with something else would have been interesting too… Well, our leftover ingredient is something you might have a home too after Easter: Chocolate Easter bunnies! I am pretty sure everyone has one sitting somewhere in the kitchen – waiting to be eaten. Right now you get them also very cheap in supermarkets because everything Easter related has to go ;) There are worse things that could happen than marked down chocolate bunnies and eggs, right?!


Alright – let’s do something with that chocolate! I have to admit that we only had two mini mini mini Easter bunnies this year that have been used for decorations – so I had to buy some extra bunnies in the store to have enough “leftovers” ;P Well, in normal years without any visiting restrictions we would have made brunch and probably have enough chocolate bunnies to make this recipe 3-4 times ;)
You can use chocolate bunnies, buy some extra bunnies, or use “regular” chocolate for these mini cheesecakes. I got myself semi-sweet chocolate Easter bunnies (they are from Lindt) but you can also use whole milk bunnies. The cheesecake does work with any kind of chocolate, but with milk chocolate, it will be sweeter. For the ganache I would recommend using only 100g of heavy cream if you work with milk chocolate – milk chocolate ganache works with less liquid. It also does not matter if you are using Chocolate Santa Clauses here… as long as they are not expired ;) But theoretically, the ones from last Christmas should still be good ;P
No matter what chocolate you use – these little cheesecakes are simply super tasty, nice, creamy, and super chocolaty! For chocolate fans, it’s definitely a pleasure! Try them – you will definitely not regret it ;)

And now off to Andreas’ blog and see what she has done with her slaughtered chocolate bunnies…
INGREDIENTS / ZUTATEN
For the base:
7 Oreos
2 tbsp. butter, melted
For the cheesecake filling:
2.1 oz. (60g) semi-sweet chocolate, melted
5.3 oz. (150g) cream cheese
1/4 cup (60g) sour cream
2 tbsp. heavy cream
1 tbsp. cocoa powder
1 tbsp. brown sugar
1/2 tsp. vanilla extract
1 medium egg
For the ganache:
5.3 oz. (150g) semi-sweet chocolate, chopped
1/2 cup (120g) heavy cream
2 tbsp. confectioners’ sugar (optional)
Für die Böden:
7 Oreo Kekse
2 EL Butter, geschmolzen
Für die Käsekuchenfüllung:
60g Zartbitterschokolade, geschmolzen
150g Frischkäse
60g Schmand
2 EL Sahne
1 EL Kakaopulver
1 EL brauner Zucker
1/2 TL Vanille Extrakt
1 Ei (M)
Für die Ganache:
150g Zartbitterschokolade, gehackt
120g Schlagsahne
2 EL Puderzucker (optional)

DIRECTIONS / ZUBEREITUNG
2. Chop the chocolate for the cheesecake filling. Melt carefully in the microwave or over a pot with simmering water. Set aside and let cool down again.
3. Add the cream cheese, sour cream, heavy cream, cocoa powder, and sugar to a large bowl and mix until well combined. Add the cooled melted chocolate and vanilla extract and mix well. Lastly add the egg and mix on a lower speed to combine. Divide the cheesecake filling between the paper liners (they should be quite full) and bake for about 20 minutes until they look puffed up and glossy on top. Take out of the oven and cool down in the tins for some time, then remove and let cool down completely on a wire rack.
4. When the cheesecakes are cool prepare the ganache. Chop the chocolate coarsely and place in a heatproof bowl. Add the heavy cream and either melt the chocolate over a pot with simmering water or (in several intervals) in the microwave until you get a nice and smooth chocolate sauce. Take off the heat/out of the microwave and let cool down a bit. Use a tablespoon and add a small amount of ganache on each cheesecake – try to leave some space between the ganache layer and the paper liner. Place the cheesecakes and the remaining ganache covered for at least 2 hours (or overnight) in the fridge to cool down.
5. Add the cooled and hardened ganache to the bowl of a kitchen machine and whisk for 4-5 minutes until light and fluffy. If the cream separates a bit add confectioners’ sugar and mix in. Fill the cream into a piping bag with a star tip and pipe a swirl on each of the cheesecakes.
2. Die Schokolade für die Füllung hacken. Vorsichtig in der Mikrowelle oder über einem Topf mit köchelndem Wasser schmelzen und wieder etwas abkühlen lassen.
3. Frischkäse, Schmand, Sahne, Kakao und Zucker in eine große Schüssel geben und alles gut verrühren. Die abgekühlte, geschmolzene Schokolade und den Vanille Extrakt dazugeben und gut unterrühren. Das Ei dazugeben und nur noch bei geringer Geschwindigkeit verrühren. Die Masse gleichmäßig auf die Papierförmchen verteilen – die Förmchen werden recht voll sein – und für etwa 20 Minuten backen. Die Küchlein sollten leicht aufgegangen sein und die Oberfläche glänzen. Aus dem Ofen holen und in der Backform kurz abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
4. Wenn die Käsekuchen abgekühlt sind, die Ganache vorbereiten. Die Schokolade dafür grob hacken und zusammen mit der Sahne in eine hitzebeständige Schüssel geben. Entweder über einem Topf mit köchelndem Wasser oder in der Mikrowelle schmelzen lassen und zu einer glatten Schokoladensoße verrühren. Ein wenig abkühlen lassen und dann jeden Käsekuchen mit einer kleinen Portion versehen – die Ganache sollte nicht bis ganz an das Papierförmchen reichen. Käsekuchen und restliche Ganache (abgedeckt) für mindestens 2 Stunden oder über Nacht in den Kühlschrank stellen.
5. Die hart gewordene Ganache in eine große Schüssel geben und mit der Küchenmaschine in 4-5 Minuten hell und luftig aufschlagen. Sollte die Ganache Probleme machen und etwas separieren, dann Puderzucker dazugeben und unterrühren. Die Masse in einen Spritzbeutel mit Sterntülle füllen und dann die Käsekuchen damit dekorieren.


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Here is a version of the recipe you can print easily.
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Mini Triple Chocolate Cheesecakes
- Prep Time: 00:30
- Cook Time: 00:20
- Total Time: 00:04
- Yield: 6
- Category: Cheesecakes
- Cuisine: American
Description
If you got too many chocolate Easter bunnies at hand, you should try this recipe: Mini Triple Chocolate Cheesecakes to get rid of all that chocolate ;)
Ingredients
Instructions
Notes
Enjoy baking!