Love chocolate as much as I do? (May not be possible!) Then you’ve got to try my Easy Everyday Chocolate Cake and my Double Chocolate Chip Cookies!
chocolate mini cheesecakes
I love making mini cheesecakes rather than a whole cheesecake. And it seems that you all do, too! My cheesecake cupcakes are one of my top recipes on my blog! They are super easy to make, the perfect portion size, and freezer-friendly. These triple chocolate mini cheesecake cupcakes are made in a muffin pan with cupcake liners. Super easy to clean up and doesn’t require a special pan. If you love cheesecake, then you’ve got to try my chocolate-covered cheesecake bites, Nutella-swirled cheesecake bars, no-bake cheesecake, and triple chocolate cheesecake! These mini cheesecakes are rich, creamy and smooth. I made the filling with cream cheese, sour cream, eggs, vanilla and melted bittersweet chocolate chips. The simple crust is made from just Oreo cookies and butter, and the ganache is made from chocolate and warm cream that’s combined until smooth. This recipe makes 12 perfectly sized mini cheesecakes. They are perfect for serving a crowd and the recipe can easily be doubled.
Ingredients
Oreos: And melted butter make the perfect crust for these cheesecakes! You can always substitute chocolate graham crackers or wafers in place of the oreos. Cream cheese: Make sure to use softened cream cheese to ensure the batter will be smooth and lump free. To quickly soften cream cheese to room temperature microwave on high in 10 second intervals until softened. Sour cream: I always add sour cream to my cheesecake batter. It adds a nice tanginess and gives the cheesecake lots of moisture. Granulated sugar: Is used to sweeten the cheesecake batter. Eggs: Add structure as well as moisture. Vanilla: Adds the perfect amount of subtle flavor to these cheesecakes. Semi sweet chocolate: Melted and cooled chocolate is added to the cheesecake batter. Make sure to use good quality chocolate to really enhance these mini cheesecakes!
How To Make mini chocolate cheesecakes
Oreo crust: Start by making the Oreo crust. Add the crushed Oreos and butter to a small bowl and mix to combine.
Evenly divide the mixture into the lined muffin tin. Bake for 5 minutes in a 350 degree oven.
Chocolate Cheesecake: Beat cream cheese in a stand mixer with the paddle attachment. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl. Add in the cooled melted chocolate and mix to combine.
Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
Serve: Pour 1 tablespoon or so of the ganache on top of each cheesecake and smooth the top. Place back in the refrigerator to set. Serve chilled with chocolate shavings on top, if desired. Fresh fruit would also be great on top of the cheesecakes.
Storage Instructions
Store any leftover triple chocolate mini cheesecake muffins in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Allow to thaw in the fridge before serving from frozen.
More Dessert Recipes To Try
The BEST Brownies Texas Style Blueberry Cobbler Easy S’mores Bars The BEST Chocolate Chip Cookies Hot Fudge Pudding Cake
