Description
Delicious mini cheesecakes with layers of rich chocolate and a creamy texture, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 18 Oreos
- 4 tablespoons unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate (melted and cooled)
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Chocolate shavings (for topping, optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners.
- In a food processor, pulse the Oreos into fine crumbs and mix with melted butter.
- Press the Oreo mixture into the bottom of the muffin tin and bake for 5 minutes. Let cool.
- In a stand mixer, beat cream cheese until smooth; add sour cream, sugar, eggs, and vanilla, mixing well.
- Stir in melted chocolate and pour the mixture onto the cooled crusts.
- Bake for 20 minutes until set but slightly jiggly, let cool completely.
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 15-second intervals, stirring until melted.
- Pour ganache over each mini cheesecake and refrigerate to set.
- Serve chilled, garnished with chocolate shavings if desired.
Notes
For best results, use room temperature cream cheese and avoid overbaking the cheesecakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini cheesecakes, chocolate dessert, party dessert, easy cheesecake, no bake cheesecake