Description
Delight in these decadent Death By Chocolate Mini Cheesecakes featuring a rich Oreo crust, creamy dark chocolate-infused cheesecake filling studded with mini chocolate chips, and crowned with luscious dark and white chocolate ganache spiderweb designs. Perfect for chocolate lovers seeking an indulgent dessert in individual portions.
Ingredients
Scale
For the crust
- 1 1/4 cups Oreo cookie crumbs (from 18 Oreos or other chocolate sandwich cookies)
- 1/4 cup granulated sugar
- 4 tablespoons butter, melted
For the cheesecake
- 8 oz. cream cheese (1 block, room temperature)
- 7 oz. sweetened condensed milk (about 1/2 can)
- 1 teaspoon vanilla extract
- 1 egg (room temperature)
- 4 oz. dark chocolate (72%, melted and cooled slightly)
- 1/2 cup mini chocolate chips
For the ganache
- 3/4 cup heavy whipping cream (divided)
- 8 oz. dark chocolate (chopped)
- 4 oz. white chocolate (chopped)
Instructions
- Prepare the crust: Line a muffin pan with cupcake liners. In a large bowl, combine Oreo cookie crumbs, granulated sugar, and melted butter. Mix thoroughly, then divide the mixture evenly among the cupcake liners. Press the crumbs firmly into the bottom of each liner using your fingers or a spoon. Set aside while preparing the filling.
- Make the cheesecake filling: Preheat your oven to 325°F (163°C). In the bowl of a stand mixer, beat the cream cheese and sweetened condensed milk on low speed until the mixture is smooth and free of lumps. Add the egg and mix until just combined. Stir in the vanilla extract followed by the melted dark chocolate until well incorporated. Carefully fold in the mini chocolate chips to distribute evenly throughout the batter.
- Fill and bake: Divide the cheesecake batter evenly among the prepared cupcake liners, filling each mostly full. Bake in the preheated oven for about 20 minutes, or until the centers are set and no longer jiggle when the pan is gently shaken.
- Cool the cheesecakes: Remove the pan from the oven and allow the mini cheesecakes to cool on a wire rack for 30 minutes. This cooling step helps the cheesecakes firm up before adding ganache.
- Prepare the ganaches: Place the chopped dark chocolate in one small bowl and the chopped white chocolate in another. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour 1/2 cup of the hot cream over the dark chocolate and 1/4 cup over the white chocolate. Let each sit for about 1 minute, then whisk gently until smooth and glossy.
- Apply the dark chocolate ganache: Spoon approximately 1 tablespoon of the dark chocolate ganache over each cooled mini cheesecake. Tilt or shake the pan gently to allow the ganache to cover the entire top surface evenly.
- Create the spiderweb design: Transfer the white chocolate ganache to a small Ziploc bag. Snip a tiny corner to create a piping tip. Pipe a spiral shape on top of each dark chocolate-topped cheesecake. Using a toothpick, draw about 8 lines from the center of the spiral outward to the edges to form a spiderweb pattern.
- Chill and serve: Cover the finished mini cheesecakes and refrigerate overnight to let flavors meld and ganache set completely. Keep any leftovers tightly wrapped in the refrigerator and consume within 3-4 days for best freshness.
Notes
- Ensure all dairy ingredients (cream cheese, egg) are at room temperature for a smooth batter without lumps.
- Do not overmix the batter once the egg is added to prevent cracking during baking.
- If desired, substitute gluten-free chocolate sandwich cookies to make the crust gluten-free.
- The ganache can be made ahead and stored covered at room temperature if the kitchen is cool, or refrigerated briefly; rewarm gently before use.
- Use high-quality chocolate for best flavor results, especially for the ganache and melted chocolate in the batter.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
