Description
Indulge in these Mini Chocolate Cheesecakes, featuring a rich Oreo crust and a luscious chocolate-infused cream cheese filling. Topped with silky chocolate ganache and fluffy cocoa whipped cream, these bite-sized treats are perfect for any chocolate lover’s dessert cravings.
Ingredients
Crust
- 1 cup (134g) Oreo cookie crumbs
- 2 tbsp unsalted butter, melted
Cheesecake Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (14g) natural unsweetened cocoa powder
- 1/4 cup (58g) sour cream, room temperature
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- 4 oz semi-sweet or bittersweet chocolate, chopped and melted
Chocolate Ganache
- 3 oz (85g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy whipping cream
Cocoa Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 3 tbsp (22g) powdered sugar
- 3 tbsp (14g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
Optional Topping
- Mini chocolate bars, for topping
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners to prepare for the crust.
- Make crust: Combine Oreo cookie crumbs with melted butter, then evenly press the mixture into the bottom of each cupcake liner to form the crust base.
- Bake crusts: Bake the crusts for 5 minutes in the oven, then remove and allow to cool while preparing the filling.
- Adjust oven temperature: Reduce the oven temperature to 300°F (148°C) for baking the cheesecake filling.
- Prepare cheesecake batter: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and well combined to avoid air incorporation that causes cracks.
- Incorporate sour cream and vanilla: Add sour cream and vanilla extract to the batter and beat on low until fully incorporated.
- Add eggs: Beat in eggs one at a time slowly, scraping down the sides of the bowl after each addition to ensure uniform mixture.
- Incorporate melted chocolate: Stir in the chopped and melted semi-sweet or bittersweet chocolate until evenly combined.
- Fill cupcake liners: Spoon the cheesecake filling into each crust-lined cupcake liner, filling mostly to the top.
- Bake cheesecakes: Bake for 15 minutes, then turn off the oven and leave the door closed to allow cheesecakes to finish baking gently for an additional 10 minutes.
- Cool cheesecakes: Crack the oven door open slightly to cool for 15–20 minutes, then transfer the pan to the refrigerator to chill completely. Once cooled, remove cheesecakes from the pan.
- Make chocolate ganache: Place chocolate chips in a small bowl. Heat heavy cream until just beginning to boil, then pour over the chips. Whisk until smooth and melted.
- Add ganache topping: Spoon a small amount of the ganache over the top of each mini cheesecake for a glossy finish.
- Prepare whipped cream: In a large bowl, whip cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form.
- Pipe whipped cream topping: Use a piping bag or spoon to add whipped cream atop each cheesecake, then garnish with a mini chocolate bar if desired.
- Chill and serve: Refrigerate cheesecakes until ready to serve. Best enjoyed within 3 to 4 days when stored well covered.
Notes
- Using room temperature ingredients ensures a smoother batter and even baking.
- Beating on low speed reduces air bubbles that cause cracks in cheesecakes.
- Allowing cheesecakes to cool gradually in the oven helps prevent sudden temperature changes that can crack the tops.
- Storing cheesecakes covered in the refrigerator maintains freshness for up to 4 days.
- Optional mini chocolate bars add a decorative and tasty touch to each cheesecake.
- Ensure heavy cream is cold when whipping to achieve stiff peaks efficiently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
