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Mini Chocolate Cheesecakes with Oreo Crust

Decadent Mini Chocolate Cheesecakes with Oreo Crust Delight

Indulge in these Mini Chocolate Cheesecakes with Oreo Crust, featuring creamy chocolate filling and a crunchy base.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo cookie crumbs Use finely crushed Oreos for best adhesion.
  • 5 tablespoons Unsalted butter, melted Substitute with coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 16 ounces Cream cheese, room temperature Avoid low-fat versions for best results.
  • 3/4 cup Granulated sugar Can be substituted with a sugar alternative.
  • 1/3 cup Natural unsweetened cocoa powder Ensure to use natural cocoa, not Dutch-processed.
  • 1/2 cup Sour cream, room temperature Greek yogurt can serve as a substitute.
  • 1 teaspoon Vanilla extract
  • 3 large Large eggs, room temperature
  • 4 ounces Semi-sweet chocolate, melted Consider using high-quality chocolate bars.
For the Ganache and Topping
  • 1 cup Semi-sweet chocolate chips (for ganache)
  • 1/2 cup Heavy whipping cream (for ganache)
  • 1 cup Heavy whipping cream (for topping)
  • 2 tablespoons Powdered sugar
  • 1 tablespoon Natural cocoa powder (for topping)

Equipment

  • Cupcake tin
  • mixing bowls
  • whisk
  • Measuring Cups and Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C) and line a cupcake tin with paper liners.
  2. Combine finely crushed Oreo cookie crumbs with melted butter, press into cupcake liners, and bake for 5 minutes.
  3. Reduce oven temperature to 300°F (148°C), mix cream cheese, sugar, and cocoa until smooth, then add sour cream and vanilla.
  4. Incorporate eggs one at a time, then fold in melted chocolate until uniform.
  5. Fill cupcake liners 3/4 full with cheesecake mixture, bake for 15 minutes until the edges are set.
  6. Turn off oven, leave cheesecakes inside for 10 minutes, then cool in the fridge for 20 minutes.
  7. Make the ganache by heating cream and pouring over chocolate chips; whisk until smooth.
  8. Whip remaining cream with sugar and cocoa, pipe on cheesecakes, and top with ganache.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Chill cheesecakes completely before serving.

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