Mini Chocolate Cheesecakes

5 from 37 reviews

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.

Prep Time35

Cook Time23

Chilling Time6

Total Time6 58

Servings: mini cheesecakes

Calories: 324kcal

Ingredients

Oreo Crust

1 1/2 cups Oreo crumbs 13 Oreos
3 TBSP Unsalted butter melted

Chocolate Cheesecake

12 oz Cream cheese full fat, room temperature
3/4 cup White granulated sugar
1/3 cup Unsweetened cocoa powder
1/4 cup Sour cream room temperature
1 tsp Pure vanilla extract
2 Large egg room temperature
1 Egg yolk room temperature

Chocolate Ganache

1/2 cup Semi-sweet chocolate chips
1/4 cup Heavy cream

Chocolate Whipped Cream

1 cup Heavy cream cold
1/3 cup Powdered sugar
3 TBSP Unsweetened cocoa powder
1/2 tsp Pure vanilla extract

US - Metric

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.
1 1/2 cups Oreo crumbs, 3 TBSP Unsalted butter
Scoop 1 TBSP of crumbs into each muffin cup. Use a 1/8 measuring cup or the bottom of a spice jar to compact the crust down.
Bake for 5 minutes

Chocolate Cheesecake

Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes.
12 oz Cream cheese, 3/4 cup White granulated sugar, 1/3 cup Unsweetened cocoa powder
Add in the sour cream, and vanilla. Beat on medium speed until smooth.. Add the eggs and mix on low speed until just combined
1/4 cup Sour cream, 1 tsp Pure vanilla extract, 2 Large egg, 1 Egg yolk
Use a large cookie scoop to scoop the batter. It should be filled almost all the way to the top of the liner, about 1/4 inch space on top.
Bake for 16-18 minutes. The cheesecakes should have set edges and a slightly jiggly middle.
Turn off the oven and crack open the door. Cool for 15 minutes before taking out of the oven. Use a fork to pop the cheesecakes out of the muffin pan and place on a cooling rack to cool completely.
Chill for 6 hours or overnight.

Chocolate Ganache

In a small bowl, pour in the chocolate chips. In a saucepan, heat the heavy cream on medium-low until steaming and hot. Pour hot cream over chocolate chips
1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
Let the heavy cream sit for 1 minute and 30 seconds. Then, stir with a rubber spatula until smooth and glossy.
Use a 1/2 TBSP 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

Pour the heavy cream, powdered sugar, cocoa powder, and vanilla into a metal bowl. Using a mixer with a whisk attachment, beat on high speed until stiff peaks form.
1 cup Heavy cream, 1/3 cup Powdered sugar, 3 TBSP Unsweetened cocoa powder, 1/2 tsp Pure vanilla extract
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

Pull out dairy ingredients 2 hours before baking.

Nutrition