Welcome to day two of Black Out week! This week it’s all about black treats and desserts. Emo desserts if you will. (Remember these Black Velvet Cupcakes?) Today’s black out treat is Mini Black Velvet Cheesecakes. These are soft and creamy mini chocolate/vanilla cheesecakes with an Oreo base and topped with chocolate mousse. All dyed black of course.
I love mini cheesecakes! They’re so versatile and perfect single serving desserts. They hold and store well in the fridge for up to a week and don’t they just look so cute! I based these mini cheesecakes off my original chocolate marbled mini cheesecakes and just made the necessary adjustments. Those adjustments being the addition of the black food colouring and melted chocolate to achieve the red velvet not-quite-vanilla not-quite-chocolate flavour.
The cheesecake is soft and creamy with a slight tang from the addition of Greek yoghurt. They have a slight vanilla and a slight chocolate flavour and just melt-in-the-mouth. I topped these with a chocolate mousse that is also dyed black and opted for an Oreo base and decorated these with the remaining crushed Oreos. The Oreo base is also dyed black. This is black out week after all!
It’s important to use black food gel in the mousse. If you use liquid black food colouring the mousse will be too thin and the cream won’t whip and you will have a horrible, runny, creamy mess.
Liquid black food colouring can be used in the Oreo base and the cheesecakes with no effect on taste or texture.
Mini Black Velvet Cheesecakes
- 1 and 1/2 Cups Oreo Cookie Crumbs (150g)
- 1/4 Cup Butter, Melted (55g)
- 1/2 tsp Black Food Colouring or a drop of black food gel
- 1 and 1/2 Cups Cream Cheese, at room temperature (325g)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/4 Cup Icing Sugar (30g)
- 1 Cup Melted Chocolate (180g)
- 2 Tbsp. Greek Yoghurt
- 2-4 tsp Black Food Colouring or a few drops of black food gel
- 1/2 Cup Cream
- 1/3 Cup Dark Chocolate (70g)
- A few drops of Black food colouring gel
- Preheat the oven to 160°C (325°F) and line a muffin tin with cupcake liners.
- Mix the melted butter, Oreo crumbs and black food colouring together and press some of the mixture into each cupcake case. (Reserve a few tablespoons of the crumbs if you want for decorating).
- Place in the fridge while you make the cheesecake mixture.
- Beat the cream cheese until it is smooth.
- Add the egg, vanilla extract, icing sugar. melted chocolate and Greek yoghurt and beat for at least two minutes until the mixture is light and creamy.
- Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.
- Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.
- Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.
- Make the chocolate mousse;
- In a bowl place 1/2 cup (minus two tablespoons) of the cream and whip to soft peaks.
- In another bowl melt the chocolate and two tablespoons of cream together and mix through the whipped cream.
- Mix through the black food colouring gel until the mousse is black.
- Place in the fridge until needed.
- Pipe the mousse on top of each cheesecake and decorate each with a sprinkling of Oreo crumbs if you wish.