These mini chocolate cheesecakes with Oreo crust are perfect for any celebration. Creamy chocolate cheesecake baked on an Oreo crust and topped with chocolate ganache. They are the perfect bite sized treat!
These mini chocolate cheesecakes with Oreo crust look so fancy and are so delicious! It looks like you put so much effort into making these mini desserts, when in reality they are so simple to make! Don’t you love desserts that look amazing and are so simple to make? Your family and friends will be impressed. A creamy rich chocolate cheesecake baked on an Oreo crust and then topped with chocolate ganache. Yes please! No one will be able to resist this delicious mini dessert.
Ingredients needed
- Oreo’s
- Butter
- Cream cheese
- Sugar
- Chocolate
- Half and half
Making the chocolate cheesecakes
- Prepare muffin pan and preheat oven. Line muffin tin with cupcake liners and set aside. Pre heat oven to 350 F.
- Make the crust. Combine crushed Oreo’s and butter in a medium bowl. Press crust into prepared cupcake liners. Bake for 5-7 minutes. Set aside. Lower temperature to 300 F.
- Make the cheesecake. Beat cream cheese and sugar until combined. Add the lightly whisked eggs. Beat until combined, scraping the bowl so there are no lumps. Add the half and half and chocolate. Beat until combined. Scrape the sides of the bowl so their are no lumps.
- Bake. Divide the cheesecake batter between the muffin tins. Fill the tins to ¾ of the way full. Bake the cheesecake 20 minutes. Turn off the oven and let the cheesecakes sit in the oven for another 10-15 minutes.
- Chill. Cool the cheesecakes to room temperature. Then chill in the fridge for at least 2 hours.
Making the ganache
Ingredients needed:
- Heavy whipping cream
- Chocolate chips: Any chocolate chips will work. I prefer using semi sweet chocolate chips.
To make the ganache: Place chocolate chips in a medium bowl and set aside. Heat heavy whipping cream until it almost comes to a boil. Remove from heat. Pour over chocolate chips. Cover and let the chocolate chips soften for about 1 minute. Then stir until smooth.
Tips for success
- Make sure all ingredients are at room temperature. Room temperature ingredients ensures that all ingredients mix well together to make a lump free cheesecake batter.
- Scrape the bowl! Once you add the eggs, scrape the sides of the bowl! Do the same thing after adding the chocolate and half and half. Scarping the bowl as you mix ensures that the cheesecake batter is smooth and has no lumps.
Other chocolate recipes you may like
Happy Baking!
If you made this recipe, I would love to hear from you. Comment and rate below. Your comments will help me and other readers as well. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.
PrintRecipe
Mini Chocolate Cheesecake with Oreo Crust
These mini chocolate cheesecakes with Oreo crust are perfect for any celebration. Creamy chocolate cheesecake baked on an Oreo crust and topped with chocolate ganache. They are the perfect bite sized treat!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 14 mini cheesecakes
- Category: Dessert
Ingredients
For the crust:
- 1 cup Oreo’s, crushed
- 2 tbsp. unsalted butter, melted
For the cheesecake:
- 16 oz. cream cheese, room temp.
- ½ cup granulated sugar
- 2 eggs
- ¼ cup half and half
- ⅔ cups chocolate chips, melted
For the ganache:
- ½ cup heavy whipping cream
- 4.5 oz. chocolate
Instructions
To make the cheesecakes
- Preheat oven to 350 F. Line muffin tin with cupcake liners and set aside.
- Combine crushed Oreo’s and butter in a medium bowl. Press crust into prepared cupcake liners. Bake for 5-7 minutes. Set aside.
- Lower temperature to 300 F.
- Beat cream cheese and sugar until combined.
- Add the lightly whisked eggs. Beat until combined, scraping the bowl so there are no lumps.
- Add the half and half and chocolate. Beat until combined. Scrape the sides of the bowl so their are no lumps
- Divide the cheesecake batter between the muffin tins. Fill the tins to ¾ of the way full.
- Bake the cheesecake 20 minutes. Or until almost set. Turn off the oven and let the cheesecakes sit in the oven for another 10 minutes.
- Cool the cheesecakes to room temperature. Then chill in the fridge for at least 2 hours.
To make the ganache
- Place chocolate in a medium size bowl. Set aside.
- Heat the heavy whipping cream until it’s almost boiling. Pour over chocolate. Cover, and let the chocolate chips soften for about 1 minute. Then stir until smooth. Cool slightly before spreading over mini cheesecakes.
[…] Mini Chocolate Cheesecakes with Oreo Crust […]