Description
These Death By Chocolate Mini Cheesecakes are the ultimate decadent treat for chocolate lovers. Featuring a crunchy Oreo crust, a smooth and rich chocolate-infused cheesecake filling, and topped with luscious dark and white chocolate ganache, these individual cheesecakes are perfect for parties, special occasions, or an indulgent dessert anytime.
Ingredients
Scale
For the crust
- 1 1/4 cups Oreo cookie crumbs (equivalent to 18 Oreos or other chocolate sandwich cookies)
- 1/4 cup granulated sugar
- 4 tablespoons butter, melted
For the cheesecake
- 8 oz. cream cheese (1 block, room temperature)
- 1/2 can (7 oz.) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 egg (room temperature)
- 4 oz. dark chocolate, melted and cooled slightly (72% cocoa recommended)
- 1/2 cup mini chocolate chips
For the ganache
- 3/4 cup heavy whipping cream (divided)
- 8 oz. dark chocolate, chopped
- 4 oz. white chocolate, chopped
Instructions
- Prepare the crust: Line a muffin pan with cupcake liners. In a large bowl, combine the Oreo cookie crumbs, granulated sugar, and melted butter. Mix until well combined, then divide the mixture evenly among the cupcake liners. Press the crumbs firmly into the liners using your fingers or a spoon to form the crust base. Set aside while you prepare the filling.
- Make the cheesecake batter: Preheat your oven to 325°F (163°C). In the bowl of a stand mixer, beat the cream cheese and sweetened condensed milk together on low speed until smooth and creamy. Add in the egg and mix until just combined. Then add the vanilla extract and melted dark chocolate, mixing until the batter is homogenous and smooth. Gently fold in the mini chocolate chips last.
- Fill and bake: Evenly divide the cheesecake batter among the prepared muffin liners, filling each about three-quarters full. Bake in the preheated oven for approximately 20 minutes, or until the centers are set and do not jiggle when the pan is gently shaken.
- Cool the cheesecakes: Remove the cheesecakes from the oven and allow them to cool for 30 minutes on a wire rack to reach room temperature.
- Prepare the ganache: Divide the heavy cream as specified. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour 1/2 cup of the hot cream over the chopped dark chocolate, and the remaining 1/4 cup over the chopped white chocolate placed in separate bowls. Let them sit for about one minute to soften the chocolate, then whisk both gently until smooth and glossy.
- Decorate the cheesecakes: Spoon approximately 1 tablespoon of the dark chocolate ganache over each mini cheesecake, gently shaking the pan to allow it to cover the entire top evenly. Next, pour the white chocolate ganache into a small Ziploc bag and snip a tiny hole at one corner. Pipe a spiral pattern on top of each cheesecake. Use a toothpick to draw about eight lines radiating outward from the center to create a spiderweb effect.
- Chill and serve: Cover the mini cheesecakes and refrigerate them overnight to set properly. Keep any leftovers tightly wrapped and refrigerated to maintain freshness.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for the smoothest filling texture.
- Using high-quality dark chocolate with at least 70% cocoa will give a richer chocolate flavor.
- Be careful not to overbake the cheesecakes to avoid cracking and maintain a creamy texture.
- Ganache can be prepared ahead of time and gently reheated if needed before decorating.
- These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
