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Mini Chocolate Cheesecakes

Delight in these rich, chocolatey mini cheesecakes with a creamy filling and Oreo crust, topped with a luscious ganache.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 pieces Oreos Perfect for a rich and chocolatey crust.
  • 1/2 cup butter, melted Adds richness and helps bind the crust ingredients together.
For the filling
  • 16 oz cream cheese, softened The base of the cheesecake, providing a creamy texture.
  • 1/2 cup sour cream Adds a slight tang and enhances creaminess.
  • 3/4 cup granulated sugar Sweetens the filling, balancing flavors beautifully.
  • 1 cup semi-sweet chocolate chips, melted Creates a rich chocolate flavor in the filling.
  • 1 tsp vanilla extract Infuses warmth and depth into the dessert.
  • 2 large eggs Provide structure and help the cheesecake set properly.
For the ganache
  • 1 cup heavy cream Used for a luxurious ganache drizzled on top.
Optional toppings
  • 1/2 cup chocolate chips Optional topping for added texture and flavor.

Method
 

Preparation
  1. Preheat the oven to 325ยบ F.
  2. Line a regular-sized muffin pan with 12 muffin liners.
  3. In a food processor, finely crush the Oreos until they resemble fine crumbs.
  4. In a mixing bowl, combine the Oreo crumbs with melted butter until well mixed.
  5. Divide the crumb mixture evenly among the muffin cups, using a small scoop for accuracy.
  6. Utilize the bottom of a 1/4 cup measuring cup to press the crumbs firmly into the base of each muffin liner.
Baking
  1. Bake the crust in the preheated oven for 5 minutes.
  2. Remove the pan from the oven and let it cool while preparing the cheesecake filling.
  3. In a large mixing bowl, beat the softened cream cheese until smooth.
  4. Add the sour cream, sugar, melted chocolate, vanilla extract, and eggs; mix until just combined without overmixing.
  5. Pour the cheesecake filling over the cooled crust in each muffin cup.
Finishing
  1. Bake the mini cheesecakes for 18-20 minutes, or until set but slightly jiggle in the center.
  2. Allow to cool to room temperature before refrigerating for at least 4 hours or overnight.
  3. For the ganache, heat the heavy cream until just boiling, then pour over the chocolate chips in a bowl; let sit for a few minutes before stirring until smooth.
  4. Drizzle the ganache over the mini cheesecakes before serving.

Notes

To achieve the best results, start with room temperature cream cheese. Avoid overmixing after adding eggs, and allow cheesecakes to chill adequately before serving.