Individual Mini Chocolate Crusted Cheesecakes
Indulge in the decadent perfection of Individual Mini Chocolate Crusted Cheesecakes, a delightful dessert that combines velvety cream cheese filling with a rich chocolate cookie crust. Each mini cheesecake is baked in a muffin tin, making them the perfect personal-sized treat for parties, special occasions, or an everyday indulgence. The silky filling is infused with melted semi-sweet chocolate and a hint of vanilla, while the cookie crust adds a pleasing crunch to every bite. With a quick prep time of just 20 minutes, these mini cheesecakes are as easy to make as they are to enjoy. Serve them chilled, topped with whipped cream or chocolate shavings, for a show-stopping dessert that's sure to impress. Perfect for chocolate lovers, this recipe is an irresistible combination of creamy, crunchy, and sweet!
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Recipe Information
Ingredients
- 18 pieces Chocolate sandwich cookies (such as Oreos)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 2/3 cup Granulated sugar
- 1/4 cup Sour cream
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1/2 cup Semi-sweet chocolate chips, melted and cooled
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Transfer to a bowl and mix in the melted butter until evenly combined.
Spoon roughly 1 tablespoon of the cookie crumb mixture into each paper liner and press down firmly to create a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the granulated sugar and beat until fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until combined.
Add the eggs, one at a time, beating on low speed after each addition until just incorporated.
Gently fold in the melted and cooled chocolate chips until evenly distributed.
Divide the cheesecake filling evenly among the prepared muffin cups, filling each nearly to the top.
Bake in the preheated oven for 16-18 minutes, until the centers are just set and the edges are slightly puffed.
Remove from the oven and allow the cheesecakes to cool in the pan for 30 minutes before transferring them to the refrigerator to chill for at least 2 hours, or until completely set.
Serve straight from the fridge, optionally garnished with whipped cream, chocolate shavings, or a drizzle of melted chocolate.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 23.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
