Description

These Mini Chocolate Cheesecakes with Oreo Crust offer a delightful blend of creamy chocolate flavor and a crunchy layer beneath. Perfect for celebrations or a sweet treat, they combine rich cream cheese with smooth melted chocolate, making them irresistible for anyone who loves easy, handcrafted desserts.

Ingredients

oreo cookie crumbs – 1 cup (134g)
unsalted butter, melted – 2 tbsp
cream cheese, room temperature – 12 ounces (339g)
granulated sugar – 1/2 cup (104g)
natural unsweetened cocoa powder – 2 tbsp (14g)
sour cream, room temperature – 1/4 cup (58g)
vanilla extract – 1/2 tsp
large eggs, room temperature – 2
semi-sweet chocolate, melted – 4 oz
semi-sweet chocolate chips (for ganache) – 3 oz (85g)
heavy whipping cream (for ganache) – 1/4 cup (60ml)
heavy whipping cream (for topping) – 3/4 cup (180ml)
powdered sugar – 3 tbsp (22g)
natural cocoa powder (for topping) – 3 tbsp (14g)
vanilla extract (for topping) – 1/2 tsp

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Instructions

Preheat the oven to 325°F (162°C) and prepare a cupcake pan with liners.
Combine Oreo crumbs with melted butter and press the mixture firmly into the bottom of each liner.
Bake the crusts for 5 minutes, then remove and let cool. Reduce the oven temperature to 300°F (148°C).
In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder on low speed until smooth.
Add in the sour cream and vanilla extract, mixing until blended together.
Incorporate the eggs one at a time, mixing on low and scraping the bowl to prevent air bubbles.
Gently mix in the melted chocolate until the batter is consistent.
Pour the cheesecake mixture into the liners, filling them almost to the top.
Bake for 15 minutes, then turn off the oven and let the cheesecakes sit with the door closed for 10 minutes.
Open the oven door slightly and allow the mini cheesecakes to cool for 20 minutes before transferring them to the refrigerator.
To prepare the ganache, pour heated heavy cream over the chocolate chips, stirring until smooth, then spread over cooled cheesecakes.
Whip the remaining heavy cream with powdered sugar, cocoa, and vanilla until stiff peaks form, and pipe onto each cheesecake.

Notes

Make sure all dairy ingredients are at room temperature for better mixing.
These cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.
Feel free to customize toppings with chocolate shavings or fruit if desired.

Nutrition

Serving Size: 1 cheesecake
Calories: 290
Sugar: 12g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg