Mini Chocolate Cheesecakes

Sweet Treats | August 28, 2021

Yield: 18 CHEESECAKES 
Prep time: 20 MINUTES 
Cook time: 22 MINUTES 
Total time: 42 MINUTES

Ingredients

For the Crust

  • 16 Oreo cookies
  • 3 Tablespoons unsalted butter, melted

For the Cheesecake filling

  • 2 (8 ounces each) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 Tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2 Tablespoons all purpose flour
  • 2/3 cup dark chocolate chips, melted
  • 2 large eggs

For the Chocolate Mousse

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup dark chocolate chips, melted *(see note below)
  • 1 (8 ounce) container Cool Whip, thawed
  • hot fudge
  • mini chocolate chips
  • 18 mini Oreo cookies

Instructions

For the Crust

  1. Preheat the oven to 350 degrees. Place a large sheet pan on the bottom rack of the oven. Fill it halfway with water. Line muffin tins with 18 cupcake liners.
  2. Place the cookies in a food processor and pulse until they become crumbs. Stir in the butter.
  3. Divide the mixture evenly into the 18 cupcake liners (approximately 1Tbsp each) and press down firmly. Set aside.

For the Cheesecakes

  1. Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
  2. Pour the melted chocolate into the cream cheese mixture and beat again. Use a spatula to scrape the sides of the pan.
  3. Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-23 minutes.
  4. Remove and let the cheesecakes cool in pan for about 15 minutes, then remove to wire rack to cool completely. Refrigerate until chilled.

For the Chocolate Mousse

  1. Beat the remaining cream cheese until creamy. Slowly beat in the melted chocolate chips.
  2. Fold in 2 cups of Cool Whip gently. Spoon the mixture into a piping bag with icing tip 1M. Swirl on the tops of the chilled cheesecakes.
  3. Drizzle with hot fudge, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.

Notes

*If you want the mousse on top of the cheesecake to be lighter, use milk or semi-sweet chocolate chips instead of the dark chips.