These mini chocolate cheesecakes combine three layers of chocolate: an Oreo cookie crust, rich chocolate cheesecake, and a dollop of chocolate whipped cream.
After a long break from creating content, I’m finally back! I took some time off from photography and blogging for a good half a year, but don’t worry–I never stopped baking. I’m ready to get back into the swing of things, so I’m starting with this boyfriend-approved bake: mini Oreo chocolate cheesecakes.
How to Make Oreo Chocolate Cheesecakes
Basic Ingredients
- Cream cheese
- Butter
- Oreos
- Semi-sweet chocolate chips
- Sugar
- Egg
- Vanilla
- Heavy cream (for whipped cream)
- Powdered sugar (for whipped cream)
- Cocoa powder (for whipped cream)
This recipe is considered small batch because it only yields 6 mini cheesecakes (most recipes I’ve seen make 12.) So, it’s the perfect amount for you and your loved one or just yourself! You can easily double it for a standard dozen.
Helpful Tips
- I make these with a regular cupcake tin and liners. You could use a mini cheesecake pan if you have one, but no need to go out of your way to get one.
- When crushing the Oreo cookies for your crust, I recommend using a food processor. If you don’t have one, you can place the cookies in a sealed freezer bag and use a rolling pin to crush. Pro-tip: DON’T add the melted butter to your cookies in the food processor; do this in a separate bowl. It will make it much easier to clean. 😉
- Make sure to let your cheesecakes cool after taking them out of the oven. I cooled mine for a good 2-3 hours, then placed them in the fridge to chill overnight.
- WATCH YOUR WHISK. Don’t take your eyes off the mixer when making your whipped cream. I’ve made this mistake before–it can very quickly turn from the ideal whipped cream consistency to butter-in-the-making. If it gets to this point, you’ll have to start all over!
Small Batch Mini Oreo Chocolate Cheesecakes
Equipment
- Stand mixer
- Muffin tin and liners
- Food processor
Ingredients
For the cheesecakes:
- 2 tbsp butter melted
- 10 Oreos crushed
- 8 oz cream cheese room temperature
- 1/3 cup semi-sweet chocolate chips plus 1 TBSP, melted
- 3 tbsp granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
For the chocolate whipped cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor, pulse Oreos until finely crushed, then transfer to a small bowl. If you don't have a food processor, you can use a freezer baggie and a rolling pin to crush them.
- Stir melted butter into crushed Oreos. In a 6-slot cupcake tin lined with cupcake wrappers, spoon Oreo crust into bottoms (about 2-3 tbsp in each) and press down, either with the back of a small measuring cup or your fingers.
- Bake the crusts for 5-6 minutes.
- In a mixing bowl using the paddle attachment on your mixer, beat the cream cheese for about 1 minute on medium speed.
- Next mix in the sugar, and beat for another 30 seconds or so.
- Follow with the egg, the melted chocolate chips, and then the vanilla, mixing until combined in between each ingredient.
- Using a cookie or cupcake scoop, fill each cupcake slot with cheesecake batter, almost all the way to the top.
- Bake for 15-17 minutes, then let cool at room temperature for 2-3 hours. Let chill in the fridge for several more hours before consuming and adding whipped cream.
To make the chocolate whipped cream:
- In the bowl of your stand mixer with the whisk attachment, add your heavy cream, powdered sugar, and cocoa powder.
- Begin by mixing on low speed just until ingredients start to combine, then increase to medium-high speed.
- Keep a close eye on your mixer. Depending on speed, it could take about 3-7 minutes for the whipped cream consistency to form (I recommend to start checking after a few minutes.) You'll know it's done when soft-ish stiff peaks form.
- Spoon or pipe a dollop of whipped cream onto your chilled cheesecakes, then enjoy!
I have to thank you for the efforts you’ve put in writing this blog. I am hoping to see the same high-grade content from you in the future as well. In fact, your creative writing abilities has motivated me to get my own, personal site now 😉
Thank you so much, Rosamond! Comments like this make my day!