Mini Chocolate Cheesecakes
The best mini chocolate cheesecakes that you'll ever make. These baked chocolate cheesecakes don't need a water bath, which is so easy and convenient to make. Just like New York-style cheesecakes, these beauties are dense yet creamy, rich, and decadent. They're also freezer-friendly!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 18 Oreo cookies (, or 7 oz)
- 3 tbsp butter (, melted)
- 12 oz full-fat cream cheese (, room temperature)
- 1/3 cup sugar
- 1 cup sour cream (, room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 oz semisweet bakers' chocolate
- 2 large eggs (, room temperature)
Instructions
- 1
Add Oreo cookies in a food processor and blend to get fine crumbs. Pour into a bowl together with melted butter, and mix well using a spoon. Divide the crumbs mixture into 12 muffin liners, in a muffin pan, and press evenly. Place in the freezer for 30 minutes.
- 2
From this step onwards, never over-whisk, mix, or fold any of the ingredients. It'll prevent incorporating lots of air which will create cracks when we bake our mini chocolate cheesecakes later. Add the eggs into a bowl. Using a hand whisk, slowly whisk them. Set aside.
- 3
Melt the chopped chocolate in the microwave or using a double boiler. For microwave, heat and stir every 30 seconds. For the double boiler, make sure the bowl containing chocolate doesn't touch the simmering water. Let the melted chocolate cool slightly before using.
- 4
Add cream cheese into a bowl and whisk using a handheld whisk on the lowest speed for a maximum of 1 minute, just until it's creamy. Now add in sugar, sour cream, vanilla extract, and salt and mix just until everything is well combined. Pour in melted chocolate and give it one last mix. Using a spatula, fold the beaten eggs into the mixture.
- 5
Bake in a preheated oven at 285ºF (140ºC), without the fan, on the lower ⅔ rack, for 20-25 minutes, or until when you gently shake the pan, the edges have set but the center still wiggles. Remove from the oven and cool completely at room temperature. Once cooled, chill the pan in the fridge for a minimum of 4 hours. Optional, but we love to top them with some sweetened whipped cream and a square of chocolate each. Enjoy your delicious mini chocolate cheesecakes!