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!
Author:Nataliya Dudley
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:14 mini cheesecakes 1x
Category:Dessert
Ingredients
Scale
For the crust:
1 cup Oreo’s, crushed
2 tbsp. unsalted butter, melted
For the cheesecake:
16 oz. cream cheese, room temp.
1/2 cup granulated sugar
2 eggs
1/4 cup half and half
2/3 cups chocolate chips, melted
For the ganache:
1/2 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 3/4 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.