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Mini Black Velvet Cheesecakes are soft and creamy mini chocolate/vanilla cheesecakes with an Oreo base and topped with chocolate mousse. All dyed black of course. #blackvelvet #minicheesecakes
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5 from 3 votes

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.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12 Cheesecakes
Calories: 350kcal
Author: Emma Burton

Ingredients

  • 1 and ½ Cups Oreo Cookie Crumbs (150g)
  • ¼ Cup Butter, Melted (55g)
  • ½ teaspoon Black Food Colouring or a drop of black food gel

Cheesecake;

  • 1 and ½ Cups Cream Cheese, at room temperature (325g)
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • ¼ Cup Icing Sugar (30g)
  • 1 Cup Melted Chocolate (180g)
  • 2 Tbsp. Greek Yoghurt
  • 2-4 teaspoon Black Food Colouring or a few drops of black food gel

Chocolate Mousse;

  • ½ Cup Cream
  • ⅓ Cup Dark Chocolate (70g)
  • A few drops of Black food colouring gel
Metric - US Conventional

Instructions

  • 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 ½ 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.

Video

Nutrition

Serving: 1Cheesecake | Calories: 350kcal | Carbohydrates: 23g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 196mg | Potassium: 159mg | Fiber: 1g | Sugar: 16g | Vitamin A: 168IU | Calcium: 69mg | Iron: 2mg