Ingredients
- 1 cup crushed chocolate cookies (such as Oreos, with the filling removed)
- 3 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup semisweet chocolate chips, melted
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- Pinch of salt
For a twist, you can substitute the chocolate cookies with graham crackers for a milder flavor or add a touch of cinnamon to the crust to bring in a warm spice note that reminds me of my mother’s cinnamon-laden desserts.
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a medium bowl, mix the crushed chocolate cookies with the melted butter until well combined. Press about a tablespoon of the mixture firmly into the bottom of each muffin liner to form the crust.
- In a large bowl, beat the softened cream cheese with granulated sugar until creamy and smooth, about 2-3 minutes. Stir in the vanilla extract and the egg, mixing until fully incorporated.
- Divide the cream cheese mixture evenly among the muffin liners, filling each about halfway.
- Bake for 15-18 minutes, or until the cheesecake is set and slightly puffed. Allow to cool completely in the pan.
- While the cheesecakes cool, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the melted chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
- Once the cheesecakes are cool, spoon the chocolate ganache over each one, spreading it to cover the top evenly. Chill the cups in the refrigerator for at least 2 hours, allowing the flavors to meld beautifully.
- Dust with powdered sugar before serving, if desired, to add a touch of elegance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International