Mini Chocolate Cheesecakes Recipe
These Mini Chocolate Cheesecakes are a delightful bite-sized treat featuring a rich Oreo cookie crust and a creamy chocolate cheesecake filling. Perfect for parties or a decadent dessert, they combine smooth cream cheese, melted milk chocolate, and a hint of cocoa for an irresistible flavor.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Oreo Cookie Crust
- 14 Oreo or chocolate cookies, creme filling removed
- 3 tablespoons salted butter, melted
- 1 1/2 tablespoons sugar
Chocolate Cheesecake Filling
- 8 ounces cream cheese (1 brick), softened at room temperature
- 1/2 cup sugar
- 1 tablespoon unsweetened cocoa powder
- 1 whole egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate chips, melted
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a food processor, combine the Oreo cookies with the creme filling removed, melted butter, and sugar. Process until the mixture resembles fine crumbs.
- Form the Crust: Line a regular muffin pan with paper liners or silicone wrappers. Evenly divide the cookie crumb mixture among 12 cups. Use a spice jar or similar tool to firmly press the crumbs into an even crust layer. Set aside.
- Make Cheesecake Batter: In a large mixing bowl, beat cream cheese, sugar, and cocoa powder with an electric mixer until smooth. Add in the egg and vanilla extract, beating again until fully combined. Scrape down the sides to ensure even mixing.
- Add Melted Chocolate: Slowly fold the melted milk chocolate into the cream cheese mixture using a spatula, mixing until just combined. The batter will be thick, which is expected. Use a small spoon to evenly distribute the batter over the cookie crusts in the muffin cups.
- Bake: Bake for 15-17 minutes or until the centers are set. The cheesecakes should be firm but still slightly soft to the touch in the middle.
- Cool and Chill: Allow the cheesecakes to cool completely at room temperature for at least 30 minutes. Then transfer to the refrigerator and chill until ready to serve.
- Garnish and Serve: Before serving, optionally top with melted chocolate drizzles, crushed Oreo crumbs, or fresh fruit for extra flavor and presentation. Enjoy your mini chocolate cheesecakes!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze cheesecakes by wrapping each individually in plastic wrap, then aluminum foil, and placing in an airtight container. Freeze for up to 3 months.
- To enjoy frozen cheesecake bites, defrost on the counter for 2-4 hours before serving.
- Ensure cheesecakes are completely cool before freezing to preserve texture and flavor.
Find it online: https://flavorspath.com/mini-chocolate-cheesecakes-recipe/
