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Mini Hot Chocolate Cheesecakes

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini cheesecakes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

These Mini Hot Chocolate Cheesecakes are rich, creamy, chocolatey and so delicious! Bonus: they’re made in a muffin tin and are so easy to make!


Ingredients

Units

FOR THE CRUST

  • 1 1/4 cup finely crushed Oreos
  • 2 1/2 tablespoons unsalted butter, melted

FOR THE CHOCOLATE CHEESECAKE

  • 8 ounces cream cheese, room temperature
  • 1/3 plus 2 tablespoons granulated sugar
  • 1/4 cup unsweetened natural cocoa powder
  • 3/4 teaspoon vanilla
  • 1/4 cup sour cream, room temperature
  • 1/4 cup heavy cream, room temperature
  • 1 egg
  • 1 egg yolk
  • 3 1/2 ounces semi-sweet chocolate, melted

FOR THE WHIPPED CREAM

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla

FOR THE CHOCOLATE GANACHE (OPTIONAL)

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

FOR THE CHOCOLATE CHEESECAKE

  1.  Preheat oven to 325 F. Add cupcake liners to the cupcake tin. Very lightly spray the liners. 
  2.  In a medium sized bowl, stir to combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners. (I added about 1 tablespoon plus 1 teaspoon per muffin cup). Press mixture into the bottoms using a rounded tablespoon or bottom of a (clean) spice jar. 
  3. Bake the crusts 5 minutes then remove from the oven. Set them aside to cool while you make the filling.
  4. Reduce oven to 300 F. 
  5. In the bowl of an electric mixer fitted with the paddle attachment or in a large bowl using a hand mixer, mix the cream cheese and sugar on low until combined. Scrape down the sides of the bowl and mix in the cocoa until combined. 
  6. Beat in the vanilla and sour cream on low speed. Scrape down the sides of the bowl.
  7. Mix in the egg followed by the egg yolk. 
  8. Use a spatula to stir in the melted chocolate.
  9. Evenly distribute the batter in the prepared muffin tin, filling each cup until almost full.
  10. Bake for 15 minutes then turn the oven off  and leave the cheesecakes in the oven with the door closed for 5 minutes.
  11. Remove the cheesecakes from the oven and place the pan on a wire rack to cool. Once they are cool to the touch, place the pan in the fridge to cool for at least 2 more hours. Add the ganache, if using and top with whipped cream. 

FOR THE WHIPPED CREAM

  1. For best results, chill the bowl and whisk attachment if using stand mixer or beaters if using a hand mixer in the fridge or freezer for 15- 20 minutes before using. Beat the whipping cream on medium-high speed. Let the cream mix for a few minutes while watching carefully. When you have soft peaks, gently pour the sugar in followed by the vanilla. Continue mixing until you have medium peaks.

FOR THE CHOCOLATE GANACHE (OPTIONAL)

  1. Place the chocolate chips in a heatproof bowl. In a small saucepan on low heat, bring the heavy cream to a boil then pour over the chocolate chips. Do not stir.
  2. Allow to sit for 3 minutes then stir till smooth. Allow to cool slightly before using.

Keywords: cheesecake, cheesecakes, mini cheesecakes, chocolate, cocoa powder, whipped cream, cocoa, hot cocoa, hot chocolate