Description
Indulge in these rich and decadent Death By Chocolate Mini Cheesecakes, featuring a chocolate cookie crust topped with a luscious dark chocolate-infused cream cheese filling, mini chocolate chips, and layered with smooth whipped cream along with both dark and white chocolate garnishes. Perfect for chocolate lovers looking for an elegant and bite-sized dessert treat.
Ingredients
Scale
Crust
- 1 1/4 cups Oreo cookie crumbs (18 Oreos, or other chocolate sandwich cookie)
- 1/4 cup granulated sugar
- 4 tablespoons butter (melted)
Cheesecake Filling
- 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% cacao recommended)
- 1/2 cup mini chocolate chips
Whipped Cream Topping
- 3/4 cup heavy whipping cream (divided)
Chocolate Garnishes
- 8 oz. dark chocolate (chopped)
- 4 oz. white chocolate (chopped)
Instructions
- Prepare the Crust: In a mixing bowl, combine the Oreo cookie crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of mini cheesecake pans or a muffin tin lined with paper liners to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a bowl, beat the room temperature cream cheese until smooth. Gradually add the sweetened condensed milk, vanilla extract, and egg, blending until fully combined and creamy. Fold in the melted and cooled dark chocolate, followed by the mini chocolate chips, mixing gently to combine.
- Assemble and Bake: Spoon the cheesecake filling evenly over the prepared crusts, filling each cup almost to the top. Bake in a preheated oven at 325°F (163°C) for approximately 18-22 minutes or until the centers are just set and slightly jiggly. Remove from oven and cool completely on a wire rack.
- Prepare the Whipped Cream: Whip 1/2 cup of the heavy whipping cream until stiff peaks form and refrigerate until ready to use.
- Prepare Chocolate Ganache Topping: Heat the remaining 1/4 cup of heavy whipping cream until hot but not boiling. Pour over chopped dark chocolate and let sit for a minute, then stir until smooth and glossy. Let cool slightly to thicken.
- Decorate Cheesecakes: Once cheesecakes are cooled, spread or pipe whipped cream on top. Drizzle with the dark chocolate ganache. Afterwards, melt the white chocolate and drizzle or decorate over the cheesecakes for a beautiful contrast. Chill to set decorations before serving.
- Serve and Enjoy: Remove from refrigerator about 10 minutes prior to serving to allow the cheesecakes to soften slightly for the best texture.
Notes
- Make sure cream cheese and egg are at room temperature to avoid lumps in the filling.
- Use a water bath or place a pan of water on the oven rack to prevent cracking during baking if desired.
- For easier removal, line muffin tin with paper liners or use silicone molds.
- Adjust the amount of chocolate chips based on preferred chocolate intensity.
- Store cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Allow cheesecakes to come to room temperature briefly before serving for optimal flavor and texture.
Nutrition
- Serving Size: 1 mini cheesecake (approx. 70g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
