Mini Chocolate Cheesecakes with Oreo Crust
You’re going to love these mini chocolate cheesecakes! They’re smooth, creamy, and decadent, all in a crunchy Oreo cookie crust. These little treats are the ultimate chocolate fix and they’re super easy to make, so you can whip them up any day of the week.
Ingredients
- 1 ½ cups finely ground Oreo crumbs about 14 cookies
- ¼ cup butter melted
- 8 ounce block cream cheese room temperature
- ½ cup sugar
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips melted
- 2 eggs lightly beaten and room temperature
- 6 tablespoons heavy whipping cream room temperature
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F. Line a 12 cup muffin tin with liners.
- In a medium bowl, combine the oreo crumbs with the melted butter. Stir well to combine.1 ½ cups finely ground Oreo crumbs, ¼ cup butter
- Divide the oreo mixture between the 12 muffin liners, about 1 tablespoon each. Using your fingers or a spoon, press the oreo mixture into the bottom of the liner.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar and salt. Beat on medium speed for 2 minutes, or until the mixture is smooth. Scrape the bottom and sides of the bowl with a rubber spatula as needed.8 ounce block cream cheese, ½ cup sugar, ¼ teaspoon salt
- Add the melted chocolate and mix until fully combined.¾ cup semi-sweet chocolate chips
- Add the lightly beaten eggs to the cream cheese mixture and mix just until combined, scraping the bottom and sides of the bowl with a rubber spatula, as needed.2 eggs
- Add the heavy cream and vanilla and mix just until fully combined.6 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
- Using an ice cream scoop or measuring cup, carefully divide the cream cheese mixture between the 12 liners. Gently tap the muffin tin on the counter 2 or 3 times to release any air bubbles.
- Bake in the preheated oven for 20-25 minutes or until the centers are just set. Remove from the oven and allow the cheesecakes to cool completely. Cover with plastic wrap and place in the refrigerator for at least 2 hours.
- Top with whipped cream, serve and enjoy!Whipped cream for topping
Nutrition Information
Calories: 1056kcal | Carbohydrates: 95.8g | Protein: 14.6g | Fat: 68.9g | Saturated Fat: 32.5g | Cholesterol: 208mg | Sodium: 1642mg | Potassium: 376mg | Fiber: 3.6g | Sugar: 55.3g | Calcium: 122mg | Iron: 6mg
Please note that these nutrition facts are approximations and may not be entirely precise.
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