Mini Chocolate Cheesecakes
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4.4
252 reviews
Good
Mini Chocolate Cheesecakes
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 20 Oreo cookies
- 1/4 /4 cup butter melted
- 6 ounces semi-sweet chocolate I like Baker's chocolate bars
- 2 8 ounce packages cream cheese, room temperature
- 2/3 /3 cup sugar
- 2/3 /3 cup sour cream
- 1 Tablespoon vanilla
- 2 eggs room temperature
- Chocolate Ganache:
- 2 ounces semi-sweet chocolate like Baker's chocolate bars
- 2 tablespoons heavy cream
- optional halved strawberries
Instructions
- Preheat the oven to 325 degrees and line a muffin tin with 12 paper liners.
- In a food processor, pulse the Oreos into fine crumbs and mix together crumbs and melted butter. Press a heaping tablespoon of crumbs into the bottom of each muffin tin. You can easily do this with the bottom of the tablespoon or measuring cup.
- Break 6 ounces of the chocolate into pieces and place in a microwave safe bowl. Microwave in 30 second intervals until melted.
- In a large bowl, beat the cream cheese, melted chocolate, and sugar until fluffy. Mix in the sour cream and vanilla. Mix in the eggs one at a time at a low speed until combined. Do not overmix.
- Using a cupcake scoop (or spoon), scoop into all the paper lined cupcake tins.
- Bake for 20-25 minutes or until tops are not glossy. Cool completely and chill in the fridge.
- For the ganache, melt the 2 ounces of chocolate and cream in a microwave safe bowl stirring together until smooth. Place a dollop on top of each cheesecake. Top with half a strawberry if desired or other topping. Chill until ganache is firm and keep cheesecakes chilled until serving.
Equipments used:
Notes
- I do not recommend using chocolate chips for this cheesecake.
- Source: adapted from the recipe on the back of the Baker's chocolate. I changed the crust and added sour cream to the batter.
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User Reviews
Overall Rating
4.4
252 reviews
Good
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