Mini Chocolate Cheesecake

Cheesecake is one of my favorite desserts. Second only to a good cookie. And what could be better than chocolate cheesecake?

This recipe comes from the website and specifically from Laura Rege. Lets give credit where it is due! 

I have made a few changes and of course you should always make changes to a recipe to suit your taste.

Here are the INGREDIENTS:

For the cheesecake

12 Oreo's 
4 tbsp. melted butter
1 1/2 blocks of cream cheese (8 oz blocks)
1/3 cup granulated sugar
1 tbsp. flour
1 tbsp. cocoa
1/4 tsp. salt
2 large eggs
1 cup semi sweet chocolate chips

For the chocolate sauce

1/2 cup chocolate chips (I used semi sweet again)
3 tbsp. heavy cream

For the Chocolate Whipped Cream

3/4 cup heavy cream
3 tbsp. chocolate syrup (I used Hersey)

Lets start by making the crust. Take your 12 Oreo Cookies and crush them up. I used a plastic bag as I was a bit lazy in getting out the food processor. You want fine crumbs. Combine with the 4 tbsp. of melted butter and make sure all crumbs are moistened. Use 1 tbsp. of your Oreo crumbs to line the bottom of your muffin tins.

This recipe makes 12 muffin size tin cheesecakes. See our website,, for the perfect holiday muffin liners.

To make the cheesecake use a paddle attachment or a hand mixture and beat the cream cheese, sugar, flour, cocoa powder, and salt until combined and fluffy. Add your eggs, mix until combined. Fold in the melted chocolate.

Pour your cheesecake batter on top of the crust and bake in a 350 oven for 12 - 14 minutes. The middle of your cheesecake should be a bit jiggly. 

Let these cool for 5 minutes in pan then transfer to a rack to finish cooling. Refrigerate for an hour.

If you would like to add chocolate sauce, put the chocolate chips and heavy cream into a microwave safe dish and melt. Spread about 1 tbsp. of the sauce of each cheesecake. Return to refrigerator for 1 hour.

You can see from the above photo I did 6 with the chocolate sauce and 6 without. Don't mind the one in the corner I had to sample, its my job!!!

I personally prefer without the sauce. With the sauce we are talking a very rich dessert. Death by chocolate! 

The last thing you will need is a bit of whipped cream. Whip the cream and chocolate sauce together until you have stiff peaks. Make sure your cream is cold. I made 3 different whipped creams. I did the chocolate one from above, I did a plain whipped cream, and I did a caramel whipped cream by substituting the chocolate sauce for caramel. All were delish! It is a preference on how you like your whipped cream.

Once the whip cream is on garnish with sprinkles, with a piece of chocolate, or as you can see I used a bit of caramel syrup to give you an example.

I used a piping bag with a star tip to put the whip cream on.

Not only is this recipe easy, these are the perfect size for serving and they are cute and easy to make. Oh and did I mention YUMMY!





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