Chocolate Mini Cheesecakes with Oreo Crust

Ingredients

For the Oreo Crust:

• 24 Oreo cookies (with cream filling)
• 3 tbsp melted butter
• Pinch of salt

For the Chocolate Cheesecake Filling:

• 16 oz (2 packages) cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 6 oz dark chocolate, melted and cooled slightly
• 2 tbsp cocoa powder
• 2 tbsp heavy cream
• Pinch of salt

For the Toppings (Optional):

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Mini Oreo cookies for garnish
• Chocolate shavings
• Fresh berries

Equipment:

• 12-cup muffin tin
• Paper cupcake liners
• Food processor
• Electric mixer

Instructions

Prepare the Oreo Crust:

1. Preheat oven to 325°F (165°C).
2. Line a 12-cup muffin tin with paper cupcake liners.
3. In a food processor, pulse Oreo cookies until they form fine crumbs.
4. Add melted butter and salt, pulse until mixture holds together when pressed.
5. Divide crumb mixture evenly among the 12 liners (about 2 tbsp each).
6. Press firmly into the bottom of each liner using the back of a spoon or small measuring cup.
7. Bake for 8 minutes. Remove and let cool while preparing filling.

Make the Chocolate Filling:

1. In a microwave-safe bowl, melt chocolate in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
2. In a large bowl, beat cream cheese with an electric mixer until smooth and fluffy (about 2-3 minutes).
3. Add granulated sugar and brown sugar, beat until well combined.
4. Beat in eggs one at a time, mixing well after each addition.
5. Add sour cream and vanilla extract, mix until combined.
6. Beat in the melted chocolate, cocoa powder, heavy cream, and salt until smooth and well incorporated.

Assemble and Bake:

1. Divide the chocolate cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
2. Gently tap the muffin tin on the counter to release air bubbles.
3. Bake for 18-22 minutes, until centers are almost set but still slightly jiggly.
4. Turn off oven and crack the oven door open. Let cheesecakes cool in the oven for 1 hour.
5. Remove from oven and cool completely at room temperature.
6. Refrigerate for at least 4 hours or overnight.

Make Whipped Cream Topping (Optional):

1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Transfer to a piping bag or simply dollop on top of each cheesecake.

Serve:

1. Remove cheesecakes from muffin tin and peel away paper liners if desired.
2. Top with whipped cream, mini Oreo cookies, chocolate shavings, or fresh berries.
3. Serve chilled.

Storage:

• Refrigerator: Store covered for up to 5 days
• Freezer: Freeze for up to 2 months (thaw in refrigerator before serving)
• Make-ahead: Can be made 2-3 days in advance

Tips for Success:

• Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for smooth mixing
• Don’t overmix: Once you add the eggs, mix just until combined to prevent cracks
• Water bath alternative: Place a pan of hot water on the bottom oven rack to create steam and prevent cracking
• Cooling process: Gradual cooling prevents cracks and ensures creamy texture
• Testing doneness: Centers should be almost set but still slightly jiggly when gently shaken

Flavor Variations:

• White Chocolate: Replace dark chocolate with white chocolate
• Mint Chocolate: Add 1/2 tsp mint extract to the filling
• Peanut Butter: Swirl in 2 tbsp creamy peanut butter
• Salted Caramel: Drizzle with caramel sauce and sea salt
• Berry Swirl: Add berry puree for marbled effect

Troubleshooting:

• Cracks on top: Usually from overmixing or rapid temperature changes
• Sunken centers: Overbaked or oven temperature too high
• Grainy texture: Cream cheese wasn’t fully softened before mixing

Yield: 12 mini cheesecakes
Prep Time: 30 minutes
Bake Time: 30 minutes
Chill Time: 4+ hours
Total Time: 5+ hours