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Mini Chocolate Cheesecakes with Oreo Crust and Hot Fudge Recipe

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4.3 from 13 reviews

These Mini Chocolate Cheesecakes feature a rich Oreo cookie crust and a luscious chocolate-infused cream cheese filling. Topped with a smooth chocolate-cream cheese frosting, a drizzle of hot fudge, mini chocolate chips, and a mini Oreo, they are perfect bite-sized treats for any chocolate lover.

Ingredients

Crust

  • 16 Oreo cookies
  • 3 tablespoons unsalted butter

Cheesecake Filling

  • 2 (8-ounce) 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

Topping

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup dark chocolate chips, melted
  • 1 (8-ounce) container Cool Whip, thawed
  • Hot fudge sauce, for drizzling
  • Mini chocolate chips, for sprinkling
  • 18 mini Oreo cookies

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Place a large sheet pan filled halfway with water on the bottom rack to create a water bath for even baking. Line a muffin tin with 18 cupcake liners.
  2. Make the Crust: Put the Oreo cookies into a food processor and pulse until they become fine crumbs. Stir in the softened unsalted butter until fully combined.
  3. Form Crusts: Evenly divide the Oreo crumb mixture among the cupcake liners. Press down firmly with your fingers or a spoon to form an even crust base. Set aside.
  4. Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add sour cream, vanilla extract, and all-purpose flour, and continue beating until well incorporated.
  5. Add Melted Chocolate: Pour the melted dark chocolate chips into the cream cheese mixture and beat briefly. Use a spatula to scrape down the sides ensuring all ingredients are well combined.
  6. Incorporate Eggs: Add the eggs one at a time, beating just until mixed in, taking care not to overmix.
  7. Assemble and Bake: Spoon the cheesecake batter evenly over the prepared Oreo crusts. Place the muffin tin in the oven on the rack above the water bath and bake for 22-23 minutes until the centers are set but still slightly jiggly.
  8. Cool the Cheesecakes: Remove from oven and let the cheesecakes cool in the tin for about 15 minutes. Carefully transfer them to a wire rack to cool completely. Refrigerate until thoroughly chilled.
  9. Prepare Topping: Beat the remaining cream cheese until smooth and creamy. Gradually mix in the melted dark chocolate chips. Gently fold in 2 cups of Cool Whip until just combined.
  10. Decorate Cheesecakes: Fill a piping bag fitted with a 1M icing tip with the chocolate cream cheese mixture. Pipe swirls on top of each chilled mini cheesecake.
  11. Final Garnishes: Drizzle each cheesecake with hot fudge sauce, sprinkle mini chocolate chips over the top, and place one mini Oreo cookie on each as a finishing touch before serving.

Notes

  • The water bath keeps the cheesecakes moist and helps prevent cracking.
  • You can substitute Cool Whip with homemade whipped cream or whipped coconut cream for a dairy-free option.
  • Ensure the cream cheese and eggs are at room temperature for smooth mixing.
  • Chilling the cheesecakes for several hours or overnight improves texture and flavor.

Find it online: https://dishcooks.com/mini-chocolate-cheesecakes-with-oreo-crust-and-hot-fudge-recipe/