Description
Indulge in these rich and decadent Death By Chocolate Mini Cheesecakes, a perfect treat for chocolate lovers. Featuring a chocolate cookie crumb crust topped with a luscious dark chocolate cream cheese filling, mini chocolate chips, and a velvety whipped cream topping drizzled with dark and white chocolate. These bite-sized cheesecakes are perfect for parties, dessert buffets, or a special homemade treat.
Ingredients
Scale
Crust
- 1 1/4 cups Oreo cookie crumbs (from 18 Oreos or other chocolate sandwich cookies)
- 1/4 cup granulated sugar
- 4 tablespoons butter, melted
Cheesecake Filling
- 8 oz. cream cheese, 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% cocoa recommended)
- 1/2 cup mini chocolate chips
Topping
- 3/4 cup heavy whipping cream, divided
- 8 oz. dark chocolate, chopped
- 4 oz. white chocolate, chopped
Instructions
- Make the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the Oreo cookie crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture firmly and evenly into the bottoms of a mini muffin tin lined with paper liners, creating a solid crust layer for each cheesecake.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, vanilla extract, and egg, beating until fully incorporated. Slowly mix in the melted dark chocolate until the batter is uniform in color. Fold in the mini chocolate chips gently to distribute them evenly throughout the filling.
- Fill Mini Cheesecake Cups and Bake: Spoon the cheesecake filling over the prepared crusts, filling each cup almost to the top. Bake the cheesecakes in the preheated oven for about 15-18 minutes, or until the edges are set but the centers slightly jiggle. Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
- Prepare Chocolate Ganache Topping: While the cheesecakes chill, heat 1/2 cup of the heavy cream gently until steaming but not boiling. Pour the hot cream over the chopped dark chocolate and let sit for a minute, then stir until smooth to create a dark chocolate ganache. Repeat the same process separately with the white chocolate and remaining 1/4 cup heavy cream to make a white chocolate ganache.
- Top and Decorate: Once the mini cheesecakes are chilled and firm, spoon or drizzle the dark chocolate ganache over each cheesecake. Then drizzle the white chocolate ganache artistically on top for a beautiful layered chocolate effect. Allow the toppings to set slightly before serving.
Notes
- Use room temperature cream cheese and egg for a smooth and creamy filling.
- Make sure the melted chocolate is cooled slightly before mixing into the batter to prevent curdling.
- Refrigerate the cheesecakes for at least 2 hours or overnight for best texture and flavor.
- Mini muffin tins with liners make perfect bite-sized cheesecakes and make serving easy.
- You can substitute semi-sweet chocolate if 72% dark chocolate is unavailable.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
