Mini Chocolate Cheesecakes
Decadent bitesize mini chocolate cheesecakes. These tiny chocolate cheesecake bites have Oreo crusts and a quick creamy cocoa whipped topping. The perfect creamy smooth and rich chocolate bite.
Equipment
- 24-hole mini muffin tin
Ingredients
Ingredients for Oreo Crusts
- ¾ cup Oreo cookie crumbs for a step by step guide to Oreo cookie crusts, see my full size Oreo Crust recipe
- 2 tablespoon unsalted butter melted
Ingredients for Chocolate Cheesecake Filling
- 8 oz spreadable cream cheese
- ¼ cup superfine granulated sugar or caster sugar
- 1 large egg at room temperature
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- 2 oz dark chocolate chips or finely chopped solid chocolate
Ingredients for Topping (half batch of my Chocolate Whipped Cream)
- ½ cup heavy cream or double cream
- ½ tablespoon powdered sugar or icing sugar/confectioners sugar
- ½ tablespoon cocoa powder
- ½ teaspoon vanilla extract
Instructions
- Begin by preheating the oven to 350°F (175C/155C Fan) and line your mini muffin pan with mini cupcake cases.
- Melt your chocolate until smooth, using a double boiler or microwave (see note) and set aside to cool slightly while you make the crusts and cream cheese mixture.
- In a mixing bowl, stir together the Oreo crumbs and butter creating a moist crumbly mixture. Spoon this out into the prepared liners (about a teaspoon per liner) and then press firmly into the bases.
- In another mixing bowl, beat the cream cheese with the sugar. Then add the egg, beating to incorporate.
- Add the vanilla and soured cream, again beating until smooth. And finally add the melted chocolate, beating until smooth.
- Spoon this out evenly amongst the liners (about a tablespoon for each).
- Place in the centre of a preheated oven and bake for about 12 minutes until set.
- Remove from the oven and allow to cool in the pan until you're able to handle them. Then carefully remove and transfer to the refrigerator to cool completely - I usually recommend 4 hours.
Instructions for Topping
- Whip the cream with the cocoa, powdered sugar and vanilla until stiff peaks form.
- When ready to serve (or once the cheesecakes are chilled), top each with some of the chocolate whipped cream.
Notes
Chocolate Melting
- Double boiler method - bring a small saucepan of water to a simmer. Then place the chocolate chips in a heatproof bowl, which fits snuggly in the top of the saucepan (forming a seal with the rim of the saucepan, so that the base of the bowl sits into the pan but not touching the water). Gently heat the chocolate with this indirect heat, stirring occasionally until it melts. Note: you may need to turn the temperature down to avoid the water boiling up and touching the base of the bowl.
- Microwave method - place the chocolate chips in a heatproof bowl and microwave in short increments (10 second intervals) stirring each time until smooth.
Nutrition
Calories: 122kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 72mgPotassium: 48mgFiber: 0.4gSugar: 5gVitamin A: 243IUVitamin C: 0.03mgCalcium: 16mgIron: 1mg
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