Description
Delight in these luscious Death By Chocolate Mini Cheesecakes, featuring a rich Oreo crust, creamy chocolate cheesecake filling studded with mini chocolate chips, and two decadent ganaches drizzled on top—a dark chocolate base with an artistic white chocolate spiderweb finish. Perfect bite-sized treats for chocolate lovers and ideal for parties or special occasions.
Ingredients
Scale
For the crust
- 1 1/4 cups Oreo cookie crumbs (18 Oreos, or other chocolate sandwich cookie)
- 1/4 cup granulated sugar
- 4 tablespoons butter (melted)
For the cheesecake
- 8 oz. cream cheese (1 block, room temperature)
- 1/2 can (7 oz.) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 egg (room temperature)
- 4 oz. dark chocolate (melted and cooled slightly, 72% cacao recommended)
- 1/2 cup mini chocolate chips
For the ganache
- 3/4 cup heavy whipping cream (divided)
- 8 oz. dark chocolate (chopped)
- 4 oz. white chocolate (chopped)
Instructions
- Prepare the crust: Line a muffin pan with cupcake liners. In a large bowl, combine Oreo cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Divide the mixture evenly among the cupcake liners, pressing the crumbs firmly into the bottom using your fingers or a spoon. Set aside while preparing the cheesecake filling.
- Make the cheesecake filling: Preheat your oven to 325°F (163°C). In the bowl of a stand mixer, combine the cream cheese and sweetened condensed milk. Mix on low speed until smooth and creamy without lumps. Add the egg and continue mixing until fully incorporated. Stir in the vanilla extract and the melted dark chocolate until the mixture is homogeneous and silky smooth.
- Add chocolate chips and assemble: Gently fold the mini chocolate chips into the batter to distribute evenly. Spoon the cheesecake batter evenly over the crusts in the lined muffin cups. Fill each cup mostly full but avoid overfilling.
- Bake the cheesecakes: Place the muffin pan in the preheated oven and bake for about 20 minutes. The cheesecakes are ready when the centers are set and no longer jiggle when you gently shake the pan.
- Cool the cheesecakes: Remove from the oven and allow the cheesecakes to cool on a wire rack for 30 minutes. This step helps them firm up before adding ganache.
- Prepare the ganaches: Divide the heavy cream into 1/2 cup and 1/4 cup portions. Place the dark chocolate in a small bowl, and the white chocolate in a separate bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour 1/2 cup over the dark chocolate and 1/4 cup over the white chocolate. Let each sit for about 1 minute to soften. Whisk each until smooth and glossy.
- Apply the dark chocolate ganache: Spoon about 1 tablespoon of dark chocolate ganache over the top of each mini cheesecake. Gently shake or tilt the pan to spread the ganache evenly, covering the entire surface.
- Decorate with white chocolate: Transfer the white chocolate ganache to a small Ziploc bag and snip off a tiny corner to create a piping tip. Pipe a spiral design onto each dark chocolate ganache top. With a toothpick, draw about 8 lines from the center of the spiral outward toward the edges to create a spiderweb effect.
- Chill and serve: Cover the cheesecakes and refrigerate overnight to allow flavors to meld and ganache to set. Serve chilled. Store leftover cheesecakes tightly wrapped in the refrigerator for up to 3-4 days.
Notes
- Room temperature ingredients help create a smooth cheesecake batter without lumps.
- Press the crust firmly into the cupcake liners to ensure it holds together after baking.
- You can substitute regular chocolate chips for mini ones but adjust folding carefully.
- Use high-quality chocolate (72% cacao for dark) to enhance flavor intensity.
- If you prefer a less sweet cheesecake, consider reducing sugar in the crust slightly.
- Ganache can be made a day ahead and refrigerated; gently rewarm before using.
- Allow cheesecakes to chill overnight for best texture and flavor development.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
