Ingredients
Equipment
Method
- 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!