Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com

Death By Chocolate Mini Cheesecakes

Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com First of all, how in the world is it already almost time for Halloween?! And second of all, just how much chocolate can one pack into a cupcake-sized cheesecake?

Answer: a lot. This mini cheesecake is purely chocolate, through and through. It has an Oreo cookie crust, a dark chocolate flavored cheesecake stunned with mini chocolate chips, and topped with dark and white chocolate ganache. These babies are smooth, creamy, rich, and super chocolate-y (as you might expect).

Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com The thick Oreo cookie crust serves as a crunchy base that just better after a night in the fridge as it softens just slightly and melds more with the cheesecake. The cheesecake uses a super dark chocolate (I used 72%) to balance the sweetness of the dessert, and the mini chocolate chips add texture and an even more intense chocolate flavor to the creamy cheesecake filling. And that ganache…while clearly helps make the dessert cute and perfect for Halloween (or anytime!), also adds that final chocolate element to really kick these mini cheesecakes over the delicious edge. That ganache is rich, sweet, and the perfect cheesecake complement to tie it all together.

The spiderweb design on top of the cheesecakes is super cute and perfect for Halloween, while also being remarkably easy to create. For when it’s not Halloween season…you can drizzle the white chocolate ganache in squiggly lines, or decorate however you think looks cute! The point isn’t all about how it looks: no matter what, they’ll taste delicious!

Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com This recipe makes 12 mini cheesecakes, which is perfect for when you’re having some friends over on Halloween night, or make a batch for your family and keep them in the fridge, where they keep remarkably well for a week or two when tightly wrapped.

Best of all, these are sooo easy as far as far as cheesecakes go, and will solve any chocolate craving you may have! Hope you all have chocolate-filled, spooktacular Halloweens! Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com

Death By Chocolate Mini Cheesecakes

Ingredients

    For the crust
  • 1 1/4 cups Oreo cookie crumbs (18 Oreos, or other chocolate sandwich cookie)
  • 1/4 cup granulated sugar
  • 4 tablespoons butter, melted
  • For the cheesecake
  • 8 oz. cream cheese (1 block), room temperature
  • 1/2 can (7 oz.) sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 egg, room temperature
  • 4 oz. dark chocolate, melted and cooled slightly (I used 72%)
  • 1/2 cup mini chocolate chips
  • For the ganache
  • 3/4 cup heavy whipping cream, divided
  • 8 oz. dark chocolate, chopped
  • 4 oz. white chocolate, chopped

Instructions

    For the crust
  1. Line a muffin pan with cupcake liners. In a large bowl, combine Oreo cookie crumbs, granulated sugar and melted butter. Divide mixture evenly among the cupcake liners. Press the crumbs into the liners with your fingers or a spoon. Set aside while you prepare the cheesecake filling.
  2. For the cheesecake
  3. Preheat oven to 325°F. In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in egg, mix until combined. Add vanilla extract and chocolate, mix until smooth and combined.
  4. Fold in mini chocolate chips. Divide the batter evenly among the prepared muffin pans, they should be mostly full.
  5. Bake for about 20 minutes until center is set and doesn't jiggle when you shake the pan.
  6. Cool cheesecake for 30 minutes on a wire rack. While the cheesecake cools, prepare the ganaches.
  7. Place the dark chocolate in a small bowl. Place the white chocolate in a separate bowl. In a small saucepan, heat the heavy cream until it's just beginning to simmer. Pour 1/2 cup of the hot heavy cream over the dark chocolate, and the other 1/4 cup over the white chocolate. Let each sit for about 1 minute, and then whisk until smooth.
  8. Spoon about 1 tablespoons of the dark chocolate ganache over the mini cheesecakes and shake until the chocolate covers the entire top of the cheesecake. Repeat for all the cheesecakes.
  9. Place the white chocolate in a small Ziploc bag. Snip the corner of the bag to form a very small hole, and draw a spiral shape with the white chocolate on top of each of the mini cheesecakes. Using a toothpick, draw about 8 lines from the center of each cheesecake out to the edges to form the spiderweb shape.
  10. Cover and refrigerate overnight before serving. Keep leftovers tightly wrapped in the refrigerator.
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Loaded Dark Chocolate Cookies \\ loaded with butterscotch chips, peanut butter chips, caramel bits, + dark chocolate chips. Hello, delicious! | from Bakerita.com

Loaded Dark Chocolate Cookies

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I finished my internship last Friday, and spent the last Labor Day weekend enjoying the last few days of my last ever summer break. It’s bittersweet, and it’s crazy to me that it’s not only been 4 years since I started Bakerita, but I’m also on the verge of graduating college and starting “real life”. Graduation and moving on has always seemed like such a faraway concept. It’s always been the thing that I’ve been able to avoid and explain how I still had 4…3…2 years to think about it. That time has dwindled down to a mere 9 months, and it’s starting to feel a little bit daunting. [Read more...]

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Now I wish I was one of those people who had the problem of way too many zucchinis in the summer, because in addition to my spiralized zucchini dinners that I’ve been obsessed with this summer, I now want to make this zucchini bread all. the. time. [Read more...]

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But…after I made it, and it got devoured within mere hours, with everyone having no idea it was grain-free and no sugar added (besides the chocolate), I decided it needed to be posted. Also: that’s why my pictures are sorta lame. Wasn’t really planning on posting them, but here we are. And YEAH – this is no sugar added. This banana bread is sweetened only with bananas. Of course, I ruined the sugar free thing by adding chunks of chopped chocolate (so much better than chocolate chips guys – try it), but who can resist melted chocolate chunks floated around their banana bread?!? [Read more...]

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The inspiration for this recipe came from a treat I had in London. My friends Izzy, Paige, and I were wandering around the Real Food Market on the Southbank (which was recommended by one of my readers – thanks! :D) and we saw the cutest little dessert stand. Obviously, we couldn’t resist picking up a few treats to bring back with us to snack on.

The first bar we got was a Snickers Bar, which was pretty darn delicious, and the second was a cookie dough brownie. The brownie looked fudgy and rich, with a thick layer of cookie dough on top. Reality was a little less impressive. The brownie wasn’t as chocolately as it should have been, and it was on the verge of being too dry. The cookie dough was too sweet and didn’t have any flavor – just sweetness with too few chocolate chips. We weren’t impressed. [Read more...]

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I started work today! I was lucky enough to get an amazing internship at T-Mobile this summer, and I had my first day today. It was amazing and exciting and I’m beyond excited about the summer ahead. My official title is Social Media & Employer Brand Intern, which totally fits with what I love to do here on Bakerita! I’m super psyched about all that I have to learn and experience with such a great team.

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