Mini Chocolate Cheesecakes
These mini chocolate cheesecakes would be perfect for any party or bbq. They are baked on an Oreo crust in a 12 cup muffin tin. It has a creamy chocolate cheesecake, chocolate ganache, and chocolate whipped cream.
Servings: 12 mini cheesecakes
Calories: 326kcal
Ingredients
Oreo Crust
- 1 ½ cups Oreo crumbs about 1 full row plus 3 cookies of a regular Oreo pack.
- 3 tablespoon Unsalted butter melted
Chocolate Cheesecake
- 12 oz Cream cheese full fat, room temperature
- ¾ cup White granulated sugar
- ⅓ cup Unsweetened cocoa powder
- ¼ cup Sour cream room temperature
- ⅛ cup Heavy cream room temperature
- ½ teaspoon Pure vanilla extract
- 2 Large egg room temperature
Chocolate Ganache
- ½ cup Semi-sweet chocolate chips
- ¼ cup Heavy cream
Chocolate Whipped Cream
- 1 cup Heavy cream cold
- ⅓ cup Powdered sugar
- 3 tablespoon Unsweetened cocoa powder
- ½ teaspoon Pure vanilla extract
Instructions
Oreo Crust
- Preheat oven to 325F. Prepare a 12 cup muffin tin with 12 muffin liners. Set aside.
- Use a food processor/blender and crush up the Oreos into fine crumbs. Pour the crumbs into a bowl. Add in the melted butter, and use a fork to mix them together. It should all be wet and thickened.
- Scoop 1 tablespoon of crumbs into each muffin cup. Use a ⅛ measuring cup or the bottom of a spice jar to compact the crust down.
Chocolate Cheesecake
- Use a stand mixer or hand mixer, and beat the cream cheese on medium-high for 1 minute. Scrape the bowl. Add in the sugar and cocoa powder, and mix on low until it is incorporated, then turn to medium-high and beat for 1 minute. Scrape the bowl.
- Add in the sour cream, heavy cream, and vanilla. Beat for 1 minute until smooth with no chunks. Add the eggs and mix on low. Halfway through the egg being mixed, stop the mixing and scrape the bowl. Then, mix again until just combined.
- Fill the muffin liners with the batter. Use all of the batter.
- Bake for 19-22 minutes until it is puffy and the edges are set. Turn off the oven and crack the door. Let the cheesecakes sit for 20 minutes. Then, transfer to a cooling rack. Allow to cool completely. Cover and store in the fridge for 6 hours to overnight.
Chocolate Ganache
- In a small bowl, pour in the chocolate chips. Set aside. In a saucepan, heat the heavy cream on medium-low until steaming and hot. Pour hot cream over chocolate chips
- Let the heavy cream sit for 1 minute and 30 seconds. Then, stir with a rubber spatula until smooth and glossy.
- Use a ½ tablespoon and scoop the chocolate on top of each cheesecake. Use an icing spatula to smooth the chocolate to the edges. Cover and place in the fridge for at least 10 minutes for the chocolate to set.
Chocolate Whipped Cream
- Store a metal bowl and whisk attachment in the freezer for 10 minutes. A cold bowl makes it easy to whip up the whipped cream.
- Pour the heavy cream, powdered sugar, cocoa powder, and vanilla. Mix on low until it starts incorporate. Then, switch to high and beat until stiff peaks form. This should take 2-5 minutes.
- Pipe the whipped cream into swirls on top of the cheesecakes. I used the wilton 1M tip. Sprinkle with chocolate sprinkles if you have them.
- Cover and store in the fridge until ready to serve.
Notes
Cream cheese and sour cream- Make sure to use full fat for both.
Make the cheesecakes 1 day before you need them. Then, decorate the next day.
Nutrition
Serving: 1g | Calories: 326kcal | Carbohydrates: 24g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 107mg | Potassium: 166mg | Fiber: 2g | Sugar: 16g | Vitamin A: 903IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg