![Double Chocolate Mini Cheesecakes](https://delightedbydesserts.com/wp-content/uploads/2024/02/Double-Chocolate-Mini-Cheesecakes-720x720.jpg)
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
- Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners.
- 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.
- In a bowl, mix the cookie crumbs with the melted butter until well combined.
- Divide the mixture evenly among the prepared mini muffin cups, pressing it down firmly to form the crust.
- In a mixing bowl, beat the cream cheese until smooth.
- Add the sweetened condensed milk, sour cream, egg, and vanilla extract, and beat until creamy and well combined.
- Spoon the cheesecake mixture over the crusts in the mini muffin cups, filling each cup almost to the top.
- Bake in the preheated oven for about 15-18 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Remove from the oven and let them cool completely in the muffin tin.
- Once cooled, melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each mini cheesecake into the melted chocolate, allowing any excess chocolate to drip off, and then place them back in the muffin tin.
- Top each cheesecake with a halved strawberry.
- Refrigerate the cheesecakes until the chocolate sets, then serve and enjoy these decadent treats!
DAS KÖNNTE DIR AUCH GEFALLEN:
![](https://delightedbydesserts.com/wp-content/uploads/2024/02/5a4f30118536a3a41895f0e25e52a369.jpg)
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