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Mini Chocolate Cheesecakes

Delight in bite-sized mini chocolate cheesecakes featuring a rich Oreo crust and a creamy cheesecake filling, topped with luscious ganache.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Party
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 cookies Oreos Perfect for a rich and chocolatey crust.
  • 5 tablespoons butter, melted Adds richness and helps bind the crust ingredients together.
For the cheesecake filling
  • 16 ounces 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 teaspoon vanilla extract Infuses warmth and depth into the dessert.
  • 2 large eggs Provide structure and help the cheesecake set properly.
  • 1/4 cup chocolate chips Optional topping for added texture and flavor.
For the ganache
  • 1 cup heavy cream Used for a luxurious ganache drizzled on top.

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. Press the crumbs down using the bottom of a 1/4 cup measuring cup to compact the crust firmly.
  7. Bake the crust for 5 minutes and then remove it to cool.
Making the Filling
  1. In a mixer, beat the softened cream cheese until smooth.
  2. Add sour cream, sugar, melted chocolate, and vanilla; mix until combined.
  3. Add eggs one at a time, mixing gently until just incorporated.
  4. Pour cheesecake filling over the crust-filled muffin cups, filling almost to the top.
Baking and Serving
  1. Bake the cheesecakes for about 20 minutes or until they look set but still slightly jiggly in the center.
  2. Once baked, allow the cheesecakes to cool, then chill in the refrigerator for at least 2 hours.
  3. For the ganache, heat heavy cream until it begins to simmer, then pour it over the chocolate chips. Allow to sit before stirring until smooth.
  4. Drizzle ganache over chilled mini cheesecakes just before serving.

Notes

For best results, always use room temperature cream cheese and avoid overmixing once the eggs are added to prevent cracks during baking. Chilling the cheesecakes enhances flavor and texture.