Chocolate Mini Cheesecake with Oreo Crust

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      CHOCOLATE MINI CHEESECAKE                  WITH OREO CRUST




Satisfying your sweet tooth with these Chocolate Mini Cheesecakes. It's creamy and rich almost like a dense chocolate mouse but better and made with an oreo crumb crust. These recipe is for true chocolate lovers. 

I'm a BIG cheesecake fan but making a cheesecake can be intimidating. Making individuals cheesecakes in a muffin pan is a great way to scale down a regular cheese cake recipe. Not only that - it's simple to put together. Mini cheesecakes don't require a water bath or any special tools, plus they bake faster the regular cheesecake. Mini cheesecakes are a great way to serve without having to cut. 

Tips to make Chocolate Mini Cheesecakes

- Since chocolate is the main ingrediant here. Make sure they are high quality. You can eighther use  semi sweet, bitter sweet or dark chocolate, depending on personal preference. I used dark chocolate.

- Use room temperature cream cheese. Room temperature cream cheese becomes creamier when it is mixed. It's important to mix the cream cheese enough to remove the lumps but over mixing will introduce too much air. Too much air will cause the cheesecake to rise too quickly in the oven and then fall. Be sure to use full fat not low fat cream cheese, for best results.

- Eggs are the last ingredient that get mixed into the cheesecake better. Be sure to just combine the eggs into the better. Over beating the eggs causes air bubbles and cracking. Air bubbles cause the cheesecakes to sink in the middle as they cool. 

- You can substitute plain Greek yogurt for sour cream, but I prefer sour cream.

- The crust is made with Oreo cookies crumbs. Pulse the oreos to a smooth crumbs. I'd leave the filling in the oreos when I pulse them, it helps to bind the crust together without having to add much butter. 

- You want to bake these chocolate mini cheesecakes in a cooler oven to avoid having overbaked or cracked cupcakes. The best way to tell when the cheese cakes are done is the jiggly test. The centre of the cupcakes should jiggle slightly when you shake the pan and the edges are set. Allow the cupcakes to come to room temperature before chilling in the fridge for at least 8 hours. Cheesecakes will become a soupy mess when it's warm or even when it's only slightly cool. 

- Once they are cool, remove them and add your favorite toppings. Again, you could leave it like that or you could get some real extra. Here I have added some chocolate ganache and shaved chocolates, fresh fruits would even be delicious.

- Since these are made with cream cheese, they need to be stored in the refrigerator. These mini cheesecakes should not sit at room temperature for an extended period of time. 

So, roll up your sleeves and let's get baking!





INGREDIENTS ( yeild 20 mini Cheesecakes, quantity depending on the size of the paper liners)

OREO CRUST

- 266g Oreo ( 2 packages)

- 50g butter (melted)

CHEESE CAKE

- 250g cream cheese ( room temperature)

- 50g brown sugar

- 110g chocolate or chocolate chips ( semi sweet, bitter sweet or dark) melted 

- 210g sour cream

- 2 eggs ( lightly beaten)

- 1 tsp vanilla essence

- 1/4 tsp salt


METHOD

For crust

- Put oreo cookies in a food processor and pulse until fine crumbs are made.






- Combine oreo crumbs with melted butter and use a folk to mix them together. 





- Line the muffin pan with paper liners. Place 1 tbsp of the crushed oreo in the bottom of liner. Use a spoon to pack the crust down. Refrigerate it for 30 minutes.




For Cheesecake

- Preheat oven to 140c ( no fan)

- In a heat proof bowl, placed over a saucepan of simmering water to melt the chocolate. Stir until it's just melted. Let it cool.



- In a large bowl. Mix cream cheese (use low speed) until smooth.



- Then add sugar, sour cream, vanilla essence and salt. Beat until well combined.




- Next, add melted chocolate. Beating briefly until combined.





- Whisk eggs in a bowl and add them into the better . Using a wooden spoon or spatula fold evenly together. ( Stop mixing as soon as it's combine. Make sure to barely add any air at this point. (The eggs won't really be mixing at the beginning. So don't be alarmed)





- Divide the batter among the cookie - lined cups, filling each almost to the top.




-  Baked in preheated oven for 20 minutes. 
(Baking time may vary depending on your oven)



- Take out of the oven and leave in the muffin pan to cool to room temperature before chilling in the fridge for at least 8 hours. 

- Once they are cool, remove them and add your favorite toppings. 




- Serve cold. 


If you try my recipe, I'd love to know how it turned out! Snap a photo and share it on the Instagram, be sure to tag me @_casualcook_


If you are a chocolate lover take a look at some of our other recipes on the the blog:

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