This might just be the most chocolate that I have ever pumped into a single dessert. I mean, it’s FOUR layers. Of chocolate. These quadruple chocolate mini cheesecakes have a perfect Oreo crust, a decadent chocolate cream cheese filling, a milk chocolate ganache layer, and it’s all wrapped up with the perfect heaping dollop of chocolate whipped cream on the top.
My test group, AKA my husband, literally jumped on the treadmill to ease his conscience about eating the last two before bed. Two of my dear friends also tried them and couldn’t stop talking about them. But hey, don’t take their words for it. The recipe is below, so I suggest you bake up a batch and see for yourself!
What you’ll need to make these Quadruple Chocolate Mini Cheesecakes:
Crushed Oreo Cookies (just the cookie parts, alternatively you can invest in just Oreo cookie crumbs sold on Amazon if you’d like the convenience of not having to crush them at home)
Salted Butter
Granulated Sugar
Pure Vanilla Extract
Cream Cheese
Heavy Cream
Dutch Processed Unsweetened Cocoa
A Large Egg
Powdered Sugar
The Oreo Crust Layer
This Oreo crust has shown up in my recipes before, like this Dark Chocolate Tart with Chocolate Curls, and this Peanut Butter Mousse Tart with an Oreo Crust (see, it’s even in the title 😉). It’s really THAT good. I think an Oreo base gives any crusted dessert a deep, bold flavor that can only come from this iconic cookie. I add a touch of granulated sugar and vanilla to mine, because enhancing that boldness is essential to form the perfect crust.
The Chocolate Cheesecake Layer
I’ll admit it: chocolate cheesecake is NOT my favorite filling. I am a traditional cheesecake girl ALLL THE WAY, but even I had two of these little mini gems. The chocolate in the cheesecake layer is not overpowering; it allows the cream cheese to still be the star of the show. It’s subtle, but there. And that’s why this makes the most perfect filling when four layers of chocolate are involved.
The Ganache Layer
I mean, why wouldn’t we add ganache? It’s kind of a no-brainer. Ganache is simply melted chocolate and heavy cream, and it forms the softest, richest, most satisfying chocolate top layer to these mini cheesecakes.
The Chocolate Whipped Topping
Arguably the cherry on top of an already perfect dessert, the chocolate whipped cream is actually my favorite topping. It’s so creamy, and just sweet enough to add that final special touch without taking this from sweet to TOO sweet. Add a little or add a lot; it’s totally up to you as to how much of this dreamy creamy whip you’d like to top your minis with.
TIPS: The Perfect Mini
Baking these little cheesecakes is pretty straightforward, but you really want to be cautious and not over bake them. They should be set on the outside, and mildly soft in the middle. This will ensure that as they cool, the cheesecake remains nice and moist, and perfectly sets up. I pop the entire tin in the fridge to speed cool-down, but you can absolutely let them sit on your counter until they cool. When they are about 10 minutes from needing the ganache level, this is the time to make the ganache so it has time to cool down as well You’ll want it room temp when you top it, and then it’s time for the whip!
These are well on their way to becoming a staple in our house, and I’m sure if you love chocolate + cheesecake, they will become a staple for you too! Enjoy, and of course, tag me if you make it ->#HHBBAKES !
XO,
Heather
Quadruple Chocolate Mini Cheesecakes
Ingredients
- For the Crust:
- 1 ¾ cup crushed Oreo’s (about 28 cookies with the fillings removed)
- 6 tablespoon salted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup heavy cream
- ¼ cup Dutch processed unsweetened cocoa powder
- 2 teaspoon pure vanilla extract
- 1 large egg
- For the Ganache Layer:
- 1 cup milk chocolate chips
- ¼ cup heavy cream
- For the Chocolate Whipped Cream:
- 1 cup heavy cream
- 2 tablespoon Dutch processed unsweetened cocoa powder
- 2 tablespoon powdered sugar
Instructions
- Preheat oven to 350° . Line a standard cupcake tin with 12 cupcake wrappers.
- For the Crust: Using a food processor, crush cookies into fine crumbs. Alternatively you can use a heavy duty freezer bag and a rolling pin to crush cookies as well. Add butter, sugar, and vanilla and mix until well incorporated. Set aside.
- For the Cheesecake Filling: Beat cream cheese with a hand mixer or in a standing mixer, or whisk well until smooth and creamy. Add sugar and mix to incorporate. Add heavy cream, cocoa, vanilla, and egg. Mix well until lump-free and smooth.
- Using a 2 tablespoon measuring cup, spoon 2 tablespoon of Oreo crust into each cupcake wrapper, using the bottom of a glass or measuring cup to press down until even. Fill with cheesecake filling until just below the top of each liner, about ½ inch below. Bake for 15-18 minutes or until set on the outside and slightly soft in the middle. Allow to cool completely.
- For the Ganache: Place the milk chocolate chips and heavy cream in a microwave safe bowl, and microwave on high for one minute. Whisk until a smooth, and allow to cool to room temperature.
- For the Chocolate Whipped Cream: Whip the heavy cream, cocoa, and powdered sugar on high until stiff peaks form.
- Remove completely cooled cheesecakes from the wrappers, and plate. Spoon about a tablespoon of ganache on each cheesecake, and top with whipped cream. Serve immediately. Refrigerate leftovers without whipped cream for best second day consumption. Enjoy!
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