Mini Chocolate Cheesecakes
The best mini chocolate cheesecakes that you'll ever make. These baked chocolate cheesecakes don't need a water bath, which is so easy and convenient to make. Just like New York-style cheesecakes, these beauties are dense yet creamy, rich, and decadent. They're also freezer-friendly!
Servings: 12 cheesecakes
Ingredients
Base
- 18 (200 g) Oreo cookies , or 7 oz
- 3 tablespoon (45 g) butter , melted
Filling
- 12 oz (340 g) full-fat cream cheese , room temperature
- ⅓ cup (65 g) sugar
- 1 cup (210 g) sour cream , room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 oz (110 g) semisweet bakers' chocolate
- 2 large eggs , room temperature
Instructions
Base
- Add Oreo cookies in a food processor and blend to get fine crumbs. Pour into a bowl together with melted butter, and mix well using a spoon. Divide the crumbs mixture into 12 muffin liners, in a muffin pan, and press evenly. Place in the freezer for 30 minutes.
Filling
- From this step onwards, never over-whisk, mix, or fold any of the ingredients. It'll prevent incorporating lots of air which will create cracks when we bake our mini chocolate cheesecakes later. Add the eggs into a bowl. Using a hand whisk, slowly whisk them. Set aside.
- Melt the chopped chocolate in the microwave or using a double boiler. For microwave, heat and stir every 30 seconds. For the double boiler, make sure the bowl containing chocolate doesn't touch the simmering water. Let the melted chocolate cool slightly before using.
- Add cream cheese into a bowl and whisk using a handheld whisk on the lowest speed for a maximum of 1 minute, just until it's creamy. Now add in sugar, sour cream, vanilla extract, and salt and mix just until everything is well combined. Pour in melted chocolate and give it one last mix. Using a spatula, fold the beaten eggs into the mixture.
Bake
- Bake in a preheated oven at 285ºF (140ºC), without the fan, on the lower ⅔ rack, for 20-25 minutes, or until when you gently shake the pan, the edges have set but the center still wiggles. Remove from the oven and cool completely at room temperature. Once cooled, chill the pan in the fridge for a minimum of 4 hours. Optional, but we love to top them with some sweetened whipped cream and a square of chocolate each. Enjoy your delicious mini chocolate cheesecakes!
Notes
- Use ingredients at the temperature specified. This will ensure all the ingredients for our mini chocolate cheesecakes mix better with each other.
- Do not over-whisk, mix, or fold any of the ingredients. We don't want to incorporate air into any of them, to prevent cracks when we bake the mini chocolate cheesecakes later.
- Use a low-temperature oven. Without the air. The circulating hot air tends to make the oven temperature higher. We love to use a portable oven thermometer every time we bake to make sure our oven temperature is accurate. It's one of the cheapest investments ever!
- How to remove the muffin liners and get the clean, sharp edges. Put the mini chocolate cheesecakes together with the muffin pan in the freezer for 1-2 hours. The cheesecakes will be somewhat frozen, and easier to remove from the pan. Peeling the muffin liners is a breeze also, leaving them with clean, sharp beautiful edges!
Nutrition
Calories: 309.2kcal | Carbohydrates: 21.9g | Protein: 4.4g | Fat: 23.2g | Saturated Fat: 12.6g | Cholesterol: 76.1mg | Sodium: 225.3mg | Potassium: 156mg | Fiber: 1.1g | Sugar: 16g | Calcium: 61.4mg | Iron: 2.2mg
