If you loved our easy mini cheesecakes recipe then you'll love these beauties also because they're the chocolate version of it! These easy mini chocolate cheesecakes are easy to make (yes, really) and this is an improved recipe to help you even more. Creamy chocolaty cheesecakes, who doesn't love that right? Do try!
10ozfull fat cream cheese(280 g), room temperature
1cupsour cream(210 g)
4ozsemisweet chocolate(110 g)
2large eggs, room temperature
Blend Oreo cookies in a food processor until you get a fine mixture. Skip this step if you're using already made crumbs. Pour into a bowl together with butter and mix well.
Line a 12 hole muffin pan and distribute the mixture evenly into every hole. Using the back of a small spoon, press the mixture evenly. Place in the freezer for 30 minutes.
The Chocolate Cheese Filling
Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until it has cool slightly before using.
Add cream cheese into a bowl and using a handheld mixer, whisk on lowest speed just until it gets creamy. Now add in sugar, sour cream, vanilla and salt. Mix everything well.
Now add in the melted chocolate and mix everything together. Set aside.
Crack both eggs into another bowl and lightly whisk them. Add the eggs into cheese mixture and fold everything together with a spatula. Divide the batter evenly into the muffin pan.
Bake in a preheated oven (no fan) at 285ºF (140ºC) for 25 minutes or until when you gently shake the pan, the surrounding of the cheesecakes has set and the center wiggles.
Remove from the oven and cool completely before placing the pan in the fridge for min 8 hours.
Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some chocolate shavings. Enjoy!
Note: please read my tips on how to get it right in my post above.