Chocolate Mini Cheesecake with Oreo Crust
Preheat the oven to 300 F. Line a muffin pan with 16 foil cupcake liners. Combine Oreo crumbs with butter and press at the bottom of the cupcake liners to form a layer. Melt chocolate chips and leave to cool. In a large dish beat cream cheese, sugar and vanilla, at medium speed, until it becomes smooth. Add eggs and beat some more, until creamy. Finally, fold in melted chocolate and beat until combined.
Spread over Oreo layer and bake for 20-25 min. Take out of the oven and leave in a muffin pan to cool completely. Transfer to the fridge for at least 2 hours, or until chilled. To make ganache – Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
These Mini Chocolate Cheesecakes are smooth, creamy and made with an Oreo cookie crumb crust, chocolate ganache topping and chocolate whipped cream! A classic little treat with plenty of chocolate!
I’m sure you know by now that I’m a BIG cheesecake fan. I have been ever since I was a kid and it’s become one of my favorite things to make and create new variations of. But of course we also need to have those classics in our back pocket. Not only can you use them as a base for something else by adding fun mix ins or toppings, but sometimes simple and classic is really all you need.
And while I already have a full sized chocolate cheesecake readily available for you, I decided we also needed the mini version. Mini versions are super cute, easily transportable and great for sharing. They’re also easier to make, since there’s no need for the water bath and the baking and cooling time goes from more than an hour to under 30 minutes. That’s some serious time saving!
INGREDIENTS
For the crust:
INSTRUCTIONS
Spread over Oreo layer and bake for 20-25 min. Take out of the oven and leave in a muffin pan to cool completely. Transfer to the fridge for at least 2 hours, or until chilled. To make ganache – Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
These Mini Chocolate Cheesecakes are smooth, creamy and made with an Oreo cookie crumb crust, chocolate ganache topping and chocolate whipped cream! A classic little treat with plenty of chocolate!
I’m sure you know by now that I’m a BIG cheesecake fan. I have been ever since I was a kid and it’s become one of my favorite things to make and create new variations of. But of course we also need to have those classics in our back pocket. Not only can you use them as a base for something else by adding fun mix ins or toppings, but sometimes simple and classic is really all you need.
And while I already have a full sized chocolate cheesecake readily available for you, I decided we also needed the mini version. Mini versions are super cute, easily transportable and great for sharing. They’re also easier to make, since there’s no need for the water bath and the baking and cooling time goes from more than an hour to under 30 minutes. That’s some serious time saving!
INGREDIENTS
For the crust:
- ⅓ cup Oreo Cookie Crumbs (about 10 cookies, crushed)
- 2 tablespoons melted butter
- For the cheesecake:
- 1 8 oz package cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup melted semi-sweet chocolate
- 2 tablespoons sour cream
- ⅓ cup whipped cream for garnish
- 4 oz fresh raspberries for garnish
INSTRUCTIONS
- Preheat oven to 325 degrees.
- Mix Oreo cookie crumbs and butter together until well combined. Spoon into mini cheesecake pan.
- Press crust into pan with a shot glass or small cup. Set aside.
- Add cream cheese and sugar to a mixer bowl and beat at medium speed until cream cheese is smooth. Add egg and vanilla and continue beating until egg is incorporated. Add melted chocolate and sour cream and beat 1 minute.
- Spoon over crust.
- Bake 25 minutes or until cooked through.
- Place on a wire rack to cool to room temperature. Loosen edges with a knife.
- Refrigerate for 2 hours or until well chilled.
- Carefully remove from pan.
- Garnish with whipped cream and fresh raspberries.
- Refrigerate for 2 hours or until well chilled. Garnish with whipped cream and fresh raspberries.