Ingredients
Scale
- 1 ½ cups Chocolate sandwich cookie crumbs (like Oreos)
- 4 tablespoons Unsalted butter, melted
- 16 oz Cream cheese, softened to room temperature
- ¾ cup Powdered sugar
- ¼ cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- ½ cup Semi-sweet chocolate chips, melted and cooled slightly
- 1 cup Heavy whipping cream, chilled
- Optional: Chocolate shavings or fresh raspberries for garnish
Instructions
- Combine the chocolate sandwich cookie crumbs and the melted butter in a medium bowl. Stir until the mixture resembles wet sand. Line a 24-cup mini muffin tin with paper liners. Press about one tablespoon of the crust mixture into the bottom of each liner, using the back of a small spoon to pack it down firmly. Place the tin in the freezer to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until it is smooth and lump-free. Sift in the powdered sugar and cocoa powder to avoid any clumps. Add the vanilla extract and the melted chocolate chips. Continue beating on medium speed until the mixture is fully combined and looks glossy.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture using a spatula. Do this slowly to keep the filling light and airy. Once the color is uniform and the mixture is fluffy, you are ready to fill the crusts.
- Spoon or pipe the cheesecake filling into the prepared muffin liners, filling them to the top. Smooth the tops with a spatula or leave them with a decorative swirl. Place the tin in the refrigerator and chill for at least 4 hours, or overnight for the best texture. Once firm, remove them from the liners and garnish with chocolate shavings or fresh berries before serving.
- Cook Time: 4 hours 20 minutes (includes chilling time)