Chocolate Mini Cheesecake with Oreo Crust – this creamy, rich cheesecake with full chocolate taste and Oreo layer, topped with chocolate ganache and formed as mini cheesecakes, will be loved by all the chocolate fans.
I really enjoy cheesecakes, both fruit and chocolate ones, so I often prepare them. They are great for some special occasions or holidays, like Thanksgiving, Christmas, Easter, birthdays…
They look fancy, taste awesome and they are easy to prepare. Oreo crust, creamy chocolate cheesecake layer and chocolate ganache make a perfect combination. With the very first bite you will feel this full, rich taste of chocolate and cream cheese.
What do you need to make Chocolate Mini Cheesecake?
- CRUST
- 12 Oreo Cookies
- 2 tablespoon Unsalted Butter, melted
- CHEESECAKE
- 18 Oz Cream Cheese, softened
- 2/3 cup Granulated Sugar
- 3/4 cup Semisweet Chocolate Chips
- 2 Eggs
- 2 teaspoon Vanilla Extract
- GANACHE
- 1/2 cup Semi Sweet Chocolate Chips
- 1/3 cup Heavy Whipping Cream
- 1/2 teaspoon Oil
- 1 tablespoon Chocolate Syrup
- Chocolate Swirls optional
How to prepare Chocolate Mini Cheesecake?
Preheat the oven to 300 F. Line a muffin pan with 16 foil cupcake liners. Combine Oreo crumbs with butter and press at the bottom of the cupcake liners to form a layer. Melt chocolate chips and leave to cool. In a large dish beat cream cheese, sugar and vanilla, at medium speed, until it becomes smooth.
Add eggs and beat some more, until creamy. Finally, fold in melted chocolate and beat until combined. Spread over Oreo layer and bake for 20-25 min. Take out of the oven and leave in a muffin pan to cool completely. Transfer to the fridge for at least 2 hours, or until chilled.
To make ganache – Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
What is important for cheesecake to be tasty?
Cheese should be at a room temperature, so it could easily fold in with the other ingredients. Eggs should also be at a room temperature. Use quality semi sweet chocolate or chocolate chips. Try not to over mix the dough, it is going to be airy and then you risk making cracks while baking it. Beat at a low speed.
NOTES:
18 Oz cream cheese – if in your store CREAM CHEESE comes in 8 Oz packages you can take 2 packages of cream cheese and 1/4 from third package, or find 3 Oz pack and take 6.
You can substitute cocoa powder for the semi sweet chocolate chips.
I used whole Oreos.
WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS
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Chocolate Mini Cheesecake with Oreo Crust
Chocolate Mini Cheesecake with Oreo Crust – this creamy, rich cheesecake with full chocolate taste and Oreo layer, topped with chocolate ganache and formed as mini cheesecakes, will be loved by all the chocolate fans.
Ingredients
- CRUST
- 12 Oreo Cookies
- 2 tablespoon Unsalted Butter, melted
- CHEESECAKE
- 18 oz Cream Cheese, softened
- 2/3 cup Granulated Sugar
- 3/4 cup Semisweet Chocolate Chips
- 2 Eggs
- 2 teaspoon Vanilla Extract
- GANACHE
- 1/2 cup Semi Sweet Chocolate Chips
- 1/3 cup Heavy Whipping Cream
- 1/2 teaspoon Oil
- 1 tablespoon Chocolate Syrup
- Chocolate Swirls optional
Instructions
- TO MAKE CRUST:
- Line a muffin pan with 16 foil cupcake liners. Set aside.
- Preheat the oven to 300 F. Put Oreo cookies in a food processor and pulse until fine crumbs are made.
- Combine Oreo crumbs with melted butter. Divide the mixture between the cupcake liners and press. Set aside.
- TO MAKE CHEESECAKE:
- Melt chocolate chips, following the instructions on the package and leave to cool. In a large dish, beat cream cheese, sugar and vanilla, at low speed, until creamy. Add eggs and beat until creamy.
- Finally, fold in melted chocolate and beat until combined. Spread over the Oreo layer and bake for 20-25 min.
- Take out of the oven and leave in the muffin pan to cool completely, and then transfer to the fridge for at least 2 hours, until chilled. Remove foil cupcake liners.
- TO MAKE CHOCOLATE GANACHE:
- Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth.
- Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
- Serve cold.
Notes
What is important for cheesecake to be tasty?
Cheese should be at a room temperature, so it could easily fold in with the other ingredients. Eggs should also be at a room temperature. Use quality semi sweet chocolate or chocolate chips. Try not to over mix the dough, it is going to be airy and then you risk making cracks while baking it. Beat at a low speed.
18 oz cream cheese - if in your store comes in 8 oz packages you can take 2 packages of cream cheese and 1/4 from third package, or find 3 oz pack and take 6.
You can substitute cocoa powder for the semi sweet chocolate chips.
I used whole Oreos.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 321Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 181mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 4g
April
Monday 28th of November 2022
I’ve made these 2 times in less than a week. They’re so delicious! Any instructions on making it as a regular size cheesecake?
Dragana
Monday 28th of November 2022
Thanks April, I'm so glad you liked it. Unfortunately I haven't made as a regular size cheesecake.
Best regards, Dragana
April
Tuesday 22nd of November 2022
Tested out this recipe last week. Because I’m making them for Thanksgiving. Everyone at my husbands work loved them! I couldn’t stop eating the ones we had left, lol. Excellent recipe. These will definitely make it to our Thanksgiving celebration
Dragana
Tuesday 22nd of November 2022
Thanks April, I'm so glad you liked it.
Happy Thanksgiving!
Best regards, Dragana
Taylor
Wednesday 5th of October 2022
I tried this the other day I only messed up the filling using a 1/2 cup of chocolate chips instead of 3/4 chocolate chip. But I wanted to know would this be enough to use in a springform pan? I want to make a cake for my friend and I was just wondering given i really have no baking experience to tell if it would be enough. The size of the pan is a 9 inch
Dragana
Wednesday 5th of October 2022
No Taylor, you can not use springform pan. These are mini cheesecakes.
Best, Dragana
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Sunday 25th of September 2022
[…] 7. Chocolate Mini Cheesecake with Oreo Crust […]
brenda
Monday 19th of September 2022
How long will the cheesecakes last in the refrigerator
Dragana
Monday 19th of September 2022
Hi Brenda,
Prepared Chocolate Cheesecake can be stored in the fridge for 3 to 4 days. I suggest storage in an airtight container, so it doesn't absorb any fridge odors.
Best, Dragana