Description

Mini Chocolate Cheesecakes are rich, individual-sized desserts with a chocolate cookie crust, creamy chocolate cheesecake filling, and an optional ganache or whipped topping.

Ingredients

6 chocolate sandwich cookies (like Oreos), crushed
2 tablespoons melted butter
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup semisweet chocolate chips, melted and slightly cooled

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Instructions

Preheat oven to 325°F (163°C). Line a muffin tin with 6 paper liners.
Mix crushed cookies with melted butter and press into the bottoms of the liners to form crusts. Bake for 5 minutes, then remove and let cool slightly.
In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add egg, vanilla, and sour cream, mixing just until combined. Stir in melted chocolate until fully incorporated.
Divide the filling evenly among the crusts and smooth the tops.
Bake for 15–18 minutes, or until centers are set but still slightly jiggly.
Cool in the pan, then refrigerate for at least 2 hours before serving.
Optional: top with ganache, whipped cream, or chocolate shavings before serving.

Notes

Use room temperature ingredients for a smooth batter.
Refrigerate overnight for best texture and flavor.
Can be made in silicone molds or mini cheesecake pans for cleaner edges.