Chocolate Mini Cheesecake with Oreo Crust Recipe – Learn like a Pro: Cheesecake fans, take heart! This recipe for a delicious Chocolate Mini Cheesecake with Oreo Crust will take you on a journey of indulgence. These little treats are sure to be the hit of any party because they have the rich, creamy taste of cheesecake and the irresistible sweetness of chocolate and Oreo cookies.
Chocolate Mini Cheesecake with Oreo Crust Recipe – Learn like a Pro
If you’re having a dinner party or just want a rich dessert, these mini cheesecakes will definitely impress. Let’s get ready for some delicious chocolate heaven! Roll up your sleeves and preheat your oven.
Ingredients
For the Oreo Crust:
- 1 and 1/2 cups crushed Oreo cookies (about 15 cookies)
- 4 tablespoons unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
- 1/4 cup cocoa powder
For Topping (Optional):
- Whipped cream
- Chocolate shavings or sprinkles
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InstrutctionÂ
Warm the oven up to 160°C (325°F). You can use paper liners or a little non-stick cooking spray to line a standard 12-cup muffin tin.
Put the crushed Oreo cookies and melted butter in a medium-sized bowl. Mix the ingredients until the crumbs are evenly moistened.
With the back of a spoon or your fingers, press down about 1 tablespoon of the Oreo mixture into the bottom of each muffin cup. Make sure the crust is flat on the bottom and well packed down.
Using a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese and granulated sugar in a large bowl until the mixture is smooth and creamy.
One egg at a time, making sure to mix well after each addition. If you need to, scrape down the sides of the bowl to make sure all the ingredients are mixed in.
The chocolate chips, cocoa powder, and vanilla extract should all be mixed into the batter until it is smooth and velvety.
Spoon the chocolate cheesecake batter into the muffin cups that have been prepared so that they are almost full.
Place the mini cheesecakes in an oven that has already been heated. Bake for 18 to 20 minutes, or until the edges are set but the middles still move a little.
Take the cheesecakes out of the oven and let them cool for 10 minutes in the muffin tin. After that, carefully move them to a wire rack to cool down completely.
Put the mini cheesecakes in the fridge for at least two hours, or until they are firm and cold.
You can add a dollop of whipped cream and a sprinkle of chocolate shavings or sprinkles to the top of each mini cheesecake before serving if you want to make it even more decadent.
Tips for RecipeÂ
To make sure the cheesecake batter is smooth and creamy, make sure the cream cheese is at room temperature before you start.
To keep the chocolate chips from burning, melt them in the microwave or a double boiler in short bursts while stirring often.
You can use paper liners or cooking spray that doesn’t stick to make it easy to take the mini cheesecakes out of the muffin tin.
Before putting the cheesecakes in the fridge, let them cool all the way down. This will keep the surface from getting condensation.
Notes
These mini cheesecakes can be kept in the fridge for up to three days in a container that doesn’t let air in.
You can freeze the mini cheesecakes for up to a month to keep them fresh longer. Just put each cheesecake in its own plastic wrap and put them in a container that can go in the freezer.
Before serving, let frozen cheesecakes thaw in the fridge overnight.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Total Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 210mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 4g
