Description
Decadent Mini Chocolate Cheesecakes with Oreo Crust Delight
Ingredients
Scale
- 24 cookies Oreo Crumbs (Crushed Oreos, cream included)
- 5 tablespoons Unsalted Butter (Melted)
- 1 cup Semisweet Chocolate Chips (High-quality chocolate preferred)
- 16 ounces Block-style Cream Cheese (Full-fat)
- 3/4 cup Granulated Sugar (Adjust based on chocolate’s sweetness)
- 1/2 cup Unsweetened Cocoa Powder (Consider Dutch-process for richer flavor)
- 1/2 cup Full-fat Sour Cream (Let it come to room temperature)
- 1 teaspoon Pure Vanilla Extract
- 3 Large Eggs (Room temperature)
- 1 cup Heavy Cream (Scald before mixing)
- 1 cup Whipped Cream (For topping)
- 1/4 cup Chocolate Shavings (For decoration)
Instructions
- Preheat Oven: Set your oven to 325°F (160°C).
- Prepare Muffin Pan: Line a muffin pan with paper liners.
- Make Crust: Combine Oreo crumbs and melted butter until resembling wet sand. Press evenly into muffin cups and bake for 5-7 minutes. Set aside to cool.
- Melt Chocolate: Heat chocolate chips in a microwave-safe bowl at 50% power, stirring every 20 seconds until smooth.
- Prepare Cheesecake Filling: Beat cream cheese until fluffy, then gradually mix in sugar and cocoa powder. Add sour cream and vanilla, then incorporate eggs one at a time, and fold in melted chocolate.
- Fill Muffin Cups: Spoon filling into muffin cups, filling about three-quarters full.
- Bake: Bake for 16-18 minutes until edges are set but centers jiggle slightly.
- Chill: Let cheesecakes cool in the oven for 20 minutes. Transfer to room temperature, then refrigerate for 4 hours.
- Make Ganache: Scald heavy cream and pour it over melted chocolate. Stir until smooth.
- Garnish: Spread ganache over cheesecakes, chill again until firm. Top with whipped cream and chocolate shavings before serving.
Notes
- Use high-quality chocolate for best results.
- Ensure all ingredients are at room temperature for even mixing.
- Allow cheesecakes to chill for a longer time for better texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Mini Chocolate Cheesecakes, Oreo Crust, Dessert, Cheesecake