Those wealthy and creamy Mini Chocolate Cheesecakes are made in a muffin pan! So smooth and ideal for serving a crowd.


Adorably scrumptious and complete of chocolate flavor, these are a have to try for any chocolate cheesecake fan! Bonus: no mini cheesecake pans required! simply use anything tin you operate to bake cakes or cupcakes.

Subsequent time you’re struck with a chief chocolate yearning, whip up a batch of these mini chocolate cheesecakes. I promise you won’t regret it!


For the Oreo Cookie Crust:

  • (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
  • 8 tablespoons (4 ounces) unsalted butter, melted
  • For the Chocolate Cheesecake Filling:
  • 7 ounces semi-sweet chocolate, finely chopped
  • 16 ounces full-fat cream cheese, at room temperature
  • 2/3 cup sour cream
  • 2/3 cup granulated sugar
  • 1/2 Tablespoon unsweetened natural cocoa powder
  • 2 large eggs plus 2 egg yolks, at room temperature
  • 1/2 cup (4 ounces) heavy cream, at room temperature
  • 1 teaspoons vanilla extract

For the Chocolate Ganache:

  • 12 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • Grated chocolate, for decoration, optional 

For the Oreo Cookie Crust:

  1. Preheat oven to 325 ranges (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set apart till needed.
  2. place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very pleasant crumbs. In a massive bowl, integrate the cookie crumbs with the melted butter and stir well to mix.
  3. Divide the aggregate between the cupcake liners and press it firmly into the lowest of each mould.
  4. Bake crusts in preheated oven for five minutes. take away from the oven and place the tins on a twine rack to cool at the same time as you are making the filling.
  5. reduce oven to three hundred°F.

For the Chocolate Cheesecake Filling:

  1. Fill a medium pot one-1/3 complete with water and bring it to a low simmer over medium warmness. place a heatproof bowl so one can fit on top of the pan snugly, but will now not contact the simmering water, on top of the pan. lessen the heat to low and add the chopped chocolate into the bowl over the pot. heat till the chocolate is completely melted, stirring on occasion with a rubber spatula. put off the pot from the warmth, leaving the bowl of chocolate over the recent water. Set apart until wished.
  2. in the bowl of a food processor (or high-powered blender), pulse the cream cheese and sour cream till completely clean, scraping down the sides of the bowl as needed, approximately 2 mins. upload within the sugar and cocoa powder and beat easy. upload within the eggs, egg yolks, and heavy cream and blend till simply blended, approximately 20 seconds. Fold inside the chocolate. in the end upload within the vanilla and pulse for some other 20 seconds.
  3. take away the bowl from the food processor and, the use of a rubber spatula, stir the filling several times to make certain it’s frivolously mixed. 
  4. Divide the filling calmly many of the cupcake liners, pouring the batter over the crust, and filling each mould till it’s nearly full.
  5. Bake cheesecakes for 15 mins, then flip off the oven and go away the door closed for every other five mins.
  6. cast off the cheesecake pans from the oven and vicinity the pans on a wire rack to cool completely. as soon as cool to touch, place the pans inside the refrigerator to relax for at least 2 hours. as soon as the cheesecakes are completely cool, you may get rid of them from the pan.

For the Chocolate Ganache:

  1. Upload the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-warmth, warmth the heavy cream simply until it starts offevolved to boil. Pour the cream over the chocolate and vigorously whisk till melted and completely smooth. add a bit chocolate ganache to the top of every cooled cheesecake, then top with grated chocolate, if the use of.
  2. Refrigerate cheesecakes till ready to serve. Cheesecakes will preserve, stored in the fridge and included, for 3 days.

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