Double Chocolate Mini Cheesecakes

Double Chocolate Mini Cheesecakes

Double Chocolate Mini Cheesecakes

Ingredients

  • For the crust:
  • 5 ounces (150g) Chocolate cookies (Oreo)
  • 5 tablespoons (70g) melted butter
  • For the cheesecake (all at room temperature):
  • 1 package (8 ounces/226g) cream cheese
  • 3/4 cup (200g) Sweetened Condensed Milk
  • 1/4 cup (60g) sour cream
  • 1 large egg
  • 1 teaspoon (5g) vanilla extract
  • For the chocolate topping:
  • 7 ounces (200g) Semisweet chocolate
  • Halved strawberries for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners.
  2. Crush the chocolate cookies in a food processor or place them in a zip-top bag and crush them with a rolling pin until they resemble fine crumbs.
  3. In a bowl, mix the cookie crumbs with the melted butter until well combined.
  4. Divide the mixture evenly among the prepared mini muffin cups, pressing it down firmly to form the crust.
  5. In a mixing bowl, beat the cream cheese until smooth.
  6. Add the sweetened condensed milk, sour cream, egg, and vanilla extract, and beat until creamy and well combined.
  7. Spoon the cheesecake mixture over the crusts in the mini muffin cups, filling each cup almost to the top.
  8. Bake in the preheated oven for about 15-18 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
  9. Remove from the oven and let them cool completely in the muffin tin.
  10. Once cooled, melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  11. Dip each mini cheesecake into the melted chocolate, allowing any excess chocolate to drip off, and then place them back in the muffin tin.
  12. Top each cheesecake with a halved strawberry.
  13. Refrigerate the cheesecakes until the chocolate sets, then serve and enjoy these decadent treats!

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