Description
Indulge in these decadent Death By Chocolate Mini Cheesecakes featuring a crunchy Oreo crust, rich chocolate-infused cheesecake filling studded with mini chocolate chips, and topped with luscious dark and white chocolate ganache spiderweb designs. Perfect for chocolate lovers seeking a creamy, bite-sized dessert.
Ingredients
Scale
For the crust
- 1 1/4 cups Oreo cookie crumbs (18 Oreos, or other chocolate sandwich cookies)
- 1/4 cup granulated sugar
- 4 tablespoons butter, melted
For the cheesecake
- 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% cocoa recommended)
- 1/2 cup mini chocolate chips
For the ganache
- 3/4 cup heavy whipping cream (divided)
- 8 oz. dark chocolate (chopped)
- 4 oz. white chocolate (chopped)
Instructions
- Prepare the crust: Line a muffin pan with cupcake liners. In a large bowl, combine Oreo cookie crumbs, granulated sugar, and melted butter. Divide the mixture evenly among the cupcake liners. Press the crumbs firmly into the liners with your fingers or a spoon to form the crust base. Set aside while you prepare the cheesecake filling.
- Make the cheesecake filling: Preheat the oven to 325°F (163°C). In the bowl of a stand mixer, combine the cream cheese and sweetened condensed milk. Mix on low speed until smooth and creamy. Add the egg and mix until incorporated. Stir in vanilla extract and melted dark chocolate, mixing until the batter is fully combined and smooth. Gently fold in the mini chocolate chips.
- Fill and bake: Divide the cheesecake batter evenly among the prepared muffin liners, filling each almost to the top. Bake in the preheated oven for about 20 minutes, or until the centers are set and do not jiggle when gently shaken. Remove from oven and let cool on a wire rack for 30 minutes.
- Prepare the ganache: Place the chopped dark chocolate in one small bowl and the chopped white chocolate in another. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour 1/2 cup of the hot cream over the dark chocolate and 1/4 cup over the white chocolate. Let stand for 1 minute, then whisk each until smooth and glossy.
- Decorate the cheesecakes: Spoon about 1 tablespoon of the dark chocolate ganache over each mini cheesecake, gently shaking the pan to evenly coat the tops. For the white chocolate ganache, spoon it into a small Ziploc bag and snip a tiny corner. Pipe a spiral pattern on top of each cheesecake. Using a toothpick, drag lines from the center outward to create a spiderweb design.
- Chill and serve: Cover the cheesecakes and refrigerate overnight to set the ganache and flavor. Keep any leftovers tightly wrapped in the refrigerator to maintain freshness.
Notes
- Use room temperature ingredients for smooth batter and even baking.
- Ensure the melted chocolate used in the batter is cooled slightly to avoid curdling the cream cheese mixture.
- If you don’t have a stand mixer, a hand mixer or vigorous whisking will work.
- For an extra crunchy crust, press the Oreo crumbs firmly into the liners.
- This recipe requires overnight refrigeration for best flavor and texture.
- Consider using cupcake liners suitable for baking to avoid sticking.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
