Description
These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned desserts featuring a crunchy Oreo crust, smooth chocolate-infused cheesecake filling, and a decadent chocolate ganache topping. Baked in a muffin pan, they make an ideal treat for parties or an elegant dessert to enjoy any time.
Ingredients
Scale
Crust
- 1 ½ cups Oreo crumbs (about 15 cookies)
- 3 tablespoons unsalted butter (melted)
Cheesecake Filling
- 2 cups (16 oz) block-style cream cheese (room temperature)
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) unsweetened cocoa powder (Dutch process works too)
- ¼ cup (60 g) full-fat sour cream (room temperature)
- ½ teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- ½ cup (85 g) semisweet chocolate chips (for melting)
Chocolate Ganache
- ½ cup (85 g) semisweet chocolate chips
- ¼ cup (60 ml) heavy cream
For Garnish
- Whipped cream
- Chocolate shavings
Instructions
- Preheat oven: Preheat the oven to 325° F (163° C). Line a 12-cup muffin pan with paper liners and set aside.
- Make crust mixture: In a bowl, combine the crushed Oreo cookies with melted butter. Stir until the mixture resembles wet sand, ensuring the crumbs are evenly coated.
- Press crust into muffin tin: Spoon about 1 tablespoon of the crust mixture into each muffin cup. Use the bottom of a small glass or a ¼ cup measuring cup to firmly press the crust into the bottom of each cup to form an even layer.
- Bake crust: Bake the crust for 5 to 7 minutes until it becomes firm. Remove from the oven and allow to cool completely.
- Melt chocolate for filling: Place ½ cup semisweet chocolate chips in a microwave-safe bowl and heat at 50% power for 90 seconds, stirring every 20 seconds until smooth and fully melted. Set aside to cool slightly.
- Prepare cheesecake filling: In the bowl of a stand mixer, beat the room-temperature cream cheese on medium-high speed until fluffy, about 2 minutes. Add sugar and cocoa powder, then beat for another minute until thoroughly combined. Mix in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure even mixing, but avoid over-mixing.
- Fold in melted chocolate: Using a rubber spatula, gently fold the cooled melted chocolate into the cheesecake batter until the mixture is uniform in color and consistency.
- Fill muffin cups: Divide the cheesecake batter evenly among the prepared muffin cups with crust, filling each about three-quarters full. Tap the muffin pan gently on the counter to release any trapped air bubbles.
- Bake cheesecakes: Bake at 325° F for 16 to 18 minutes, or until the tops are set but the centers are still slightly jiggly. Turn off the oven, crack the oven door open, and let cheesecakes cool inside for 20 minutes to prevent cracking.
- Cool and chill: Remove the cheesecakes from the oven and allow to cool fully to room temperature. Cover and refrigerate for at least 4 hours or overnight to set completely.
- Prepare chocolate ganache: Combine ½ cup semisweet chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Heat at 50% power, stopping every 20 seconds to stir, until smooth and fully melted. Let ganache cool slightly, stirring to smooth it.
- Top cheesecakes with ganache: Spoon a couple of teaspoons of ganache over each mini cheesecake. Use an offset spatula to spread the ganache evenly to the edges.
- Set ganache and garnish: Chill the cheesecakes for 15 minutes until the ganache is set. Before serving, garnish each with a dollop of whipped cream and chocolate shavings for an elegant finish.
Notes
- Allow all dairy ingredients to come to room temperature for a smoother cheesecake batter and to prevent lumps.
- Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracking.
- Cooling the cheesecakes gradually in the turned-off oven helps prevent cracks on the surface.
- Chocolate ganache can be made ahead and stored refrigerated; gently warm before spreading if needed.
- Use paper liners in the muffin pan for easy removal and serving.
