Mini Chocolate Cheesecakes
User Reviews
4.4
Mini Chocolate Cheesecakes
Description
The recipe starts with finely crushed Oreo cookies mixed with melted butter to form a firm crust pressed into mini muffin cups. The filling blends cream cheese, melted semi-sweet chocolate, sugar, sour cream, vanilla, and eggs combined gently to retain a light texture. Baking at 325°F for 20-25 minutes yields cheesecakes set but not glossy on top.
Once cooled and chilled, cheesecakes are finished with a simple ganache made by melting semi-sweet chocolate with heavy cream to form a glossy topping. Optional strawberry halves add a fresh accent. The contrast of the rich, creamy cheesecake with the crunchy crust and silky ganache makes these mini desserts indulgent yet manageable portions.
Because the crust is made with Oreo cookies and the filling uses melted chocolate bars rather than chips, the texture is smoother and more consistent. Chilling before serving helps the cheesecakes firm and enhances the ganache sheen. They are suitable for make-ahead occasions and can be stored refrigerated until ready to eat.
Ingredients
- 20 Oreo cookies
- 1/4 /4 cup butter melted
- 6 ounces semi-sweet chocolate I like Baker's chocolate bars
- 2 cream cheese room temperature, 8 ounce packages
- 2/3 /3 cup sugar
- 2/3 /3 cup sour cream
- 1 Tablespoon vanilla
- 2 egg room temperature
- Chocolate Ganache:
- 2 ounces semi-sweet chocolate like Baker's chocolate bars
- 2 tablespoons heavy cream
- strawberry optional, halved
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.
Notes
- For best texture, use Baker's chocolate bars instead of chocolate chips to melt into the cheesecake batter.
- The Oreo cookie crust provides a sturdy, flavorful base when combined with melted butter and pressed firmly into the muffin tin.
- Chill cheesecakes thoroughly before adding ganache topping and serving to ensure clean slices and a glossy finish.
User Reviews
Overall Rating
4.4
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