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Girl Scout Samoas cookie provides base for chocolate cheesecake filling in a cupcake liner. Once baked the Mini Chocolate Cheesecakes are garnished with ganache and fresh whipped cream and raspberries.
12 Girl Scout Samoas or other small chocolate cookies
2 packages cream cheese, at room temperature
1/3 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1/2 cup chocolate chips, melted
Ganache
1/4 cup heavy whipping cream
1/4 cup chocolate chips
Fresh Whipped Cream- Make right before serving.
1 cup heavy whipping cream, well chilled
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla
Garnish:
fresh raspberries
In small microwaveable bowl, add heavy whipping cream. Microwave at 30 second intervals until cream is very warm but not boiling. Remove from microwave and add chocolate chips. Allow to sit 5 minutes before stirring. Stir until smooth and glossy.
In medium mixing bowl, add chilled heavy whipping cream, confectioner’s sugar, and vanilla. Using whisk attachment, whip cream on high speed until semi firm peaks form. Set aside for assembly.
Remove cupcake paper from cheesecakes. Spoon desired amount of ganache over cheesecake, dollop whipped cream or pipe with large round piping tip. Garnish with fresh raspberry or crushed cookies.
* Samoas are coconut chocolate caramel drizzled Girl Scout cookies. They are small enough to fit the base of the a standard cupcake liner. Be sure to use the drizzled side of cookie upright in the bottom of the cupcake liner. Any small cookie will work for cheesecake base.
Find it online: https://lizbushong.com/mini-chocolate-cheesecakes-liz-bushong/