Death By Chocolate Mini Cheesecakes Recipe

If you’re a chocolate lover like me, you’re going to fall head over heels for this Death By Chocolate Mini Cheesecakes Recipe. Imagine the rich, velvety cheesecake layered on a crunchy Oreo crust, topped with not one but two luscious ganaches—dark and white chocolate swirling into a perfect spiderweb design. It’s seriously fan-freaking-tastic, and I’m here to walk you through every step so you can nail it flawlessly in your own kitchen!

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Ingredients You’ll Need

The ingredients here balance rich chocolate flavors with the tangy cream cheese and sweetness from sweetened condensed milk. Plus, using Oreo crumbs for the crust is a shortcut that packs tons of flavor without messing around.

• Oreo cookie crumbs: Crushing whole Oreos yourself is simple and ensures freshness, but pre-made crumbs work too.
• Granulated sugar: Just a touch to sweeten the crust without overpowering.
• Butter (melted): Helps bind the crust together perfectly—don’t skip melting it!
• Cream cheese: Make sure it’s fully softened at room temp to avoid lumps in your batter.
• Sweetened condensed milk: This adds smooth sweetness and creaminess without extra sugar measuring.
• Vanilla extract: Enhances the flavors and rounds out the chocolate goodness.
• Egg: Provides structure—room temperature is best to blend evenly.
• Dark chocolate (72% or similar): Melting it gently ensures your cheesecake has that luxe chocolate depth.
• Mini chocolate chips: These are little bursts of chocolate fun in every bite.
• Heavy whipping cream: Used for the ganache; warming it just right is key for that silky finish.
• Dark chocolate (chopped): For the dark ganache topping, use good-quality chocolate for the best melt and flavor.
• White chocolate (chopped): Adds a beautiful contrast and lets you get creative with the spiderweb design.

Variations

I love how versatile this Death By Chocolate Mini Cheesecakes Recipe is. You can easily adapt it to suit your tastes or dietary needs, so don’t hesitate to make it your own!

• Nutty Twist: I like adding a sprinkle of chopped toasted pecans to the crust for extra texture and nuttiness—it’s a simple upgrade that’s a game changer.
• Mint Chocolate: Adding a few drops of peppermint extract replaces vanilla for a festive, refreshing flavor that my friends rave about.
• Vegan/Dairy-Free: Swap cream cheese with a creamy vegan alternative and use coconut cream instead of heavy cream for ganache—I’ve tested this, and it works surprisingly well!
• Spicy Chocolate: Mix in a pinch of cayenne pepper into the ganache for a subtle heat that contrasts the sweetness beautifully.

How to Make Death By Chocolate Mini Cheesecakes Recipe

Step 1: Craft the Perfect Oreo Crust

Start by lining your muffin pan with cupcake liners—this little step makes cleanup a breeze and helps keep your mini cheesecakes perfectly shaped. Mix together the Oreo cookie crumbs, sugar, and melted butter until combined. I like to press the mixture firmly into each liner using my fingers; it’s tactile and you can really feel when it’s compacted enough. Resist the urge to skip this step, or you might face crumbly cheesecakes later!

Step 2: Whip Up the Dreamy Cheesecake Batter

Preheat your oven to 325°F and get your stand mixer ready. Beat the softened cream cheese and sweetened condensed milk on low until smooth—no lumps allowed! Add in the egg, vanilla, and melted dark chocolate and mix until fully combined. The batter should be glossy and slightly thick. Fold in the mini chocolate chips gently; you want them evenly dispersed without breaking up too much. Pour the batter over the crusts, filling each cupcake liner mostly full. This recipe fills a standard muffin tin perfectly—no guessing needed.

Step 3: Bake and Cool Like a Pro

Bake your cheesecakes for about 20 minutes. You’ll know they’re done when the centers are set and don’t jiggle if you gently shake the pan. Trust me, overbaking can lead to cracks, so keep an eye on them. Once out of the oven, let them cool on a wire rack for about 30 minutes before moving on to the ganache—it ensures your toppings won’t melt or slide off.

Step 4: Double Chocolate Ganache Magic

While the cheesecakes cool, it’s time to make that stunning ganache topping. Heat your heavy cream until it’s just about to simmer—no boiling! Pour ½ cup of the hot cream over chopped dark chocolate in one bowl, and the remaining ¼ cup over white chocolate in another. Let both mixtures rest for a minute, then whisk until silky smooth. Spoon about a tablespoon of the dark ganache over each cheesecake and give the pan a little shake so it spreads evenly. For the white chocolate decoration, snip a tiny hole in a Ziploc bag corner and pipe spiral shapes on top of each cake. Use a toothpick to drag lines from the center outward, creating a classic spiderweb effect that always wows guests.

Step 5: Chill and Serve

Cover your mini cheesecakes tightly and pop them in the fridge overnight. This rest time lets everything set up perfectly so you get that luscious bite where crust, cheesecake, and chocolate meet in holy grail harmony.

How to Serve Death By Chocolate Mini Cheesecakes Recipe

Garnishes

I often top mine with a few extra mini chocolate chips or a dusting of cocoa powder for a subtle touch. Fresh raspberries or a sprig of mint add a pop of color and freshness that cuts through the richness wonderfully.

Side Dishes

For dessert pairings, I love serving these with a light fruit salad or a scoop of vanilla bean ice cream. If you’re in the mood for drinks, a rich espresso or a glass of port wine complements the chocolate flavors beautifully.

Creative Ways to Present

For parties, I arrange these on tiered dessert stands—it instantly elevates the spread. Around Halloween, the spiderweb ganache design becomes a showstopper. I’ve even gifted them in pretty boxes lined with parchment as homemade treats that always impress.

Make Ahead and Storage

Storing Leftovers

I store leftover mini cheesecakes in an airtight container in the refrigerator. They stay fresh and delicious up to 4 days—sometimes longer, but my family rarely lets them last that long!

Freezing

If you want to freeze them, wrap each cheesecake individually with plastic wrap before placing them in a freezer-safe container. When you’re ready, thaw overnight in the fridge to preserve their creamy texture.

Reheating

I typically enjoy these chilled, but if you prefer them slightly warmer, let them sit out for 10-15 minutes at room temperature—this softens the texture without compromising the ganache layer.

FAQs

Final Thoughts

This Death By Chocolate Mini Cheesecakes Recipe is one of those desserts I come back to again and again—both for how simple it is to make and how incredibly decadent it tastes. Whether you’re making it for a special occasion or just because you deserve that chocolatey hug, I promise it’ll deliver big smiles around your table. Trust me, once you master the ganache spiderweb design, your friends will be begging for you to bring these beauties every time. Give it a try, and let me know how much you love it!

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