.png)
When I think of this cheesecake, one word comes to mind: Divine! I say it in my "Candy Crush" voice as " Divvinne". I'm not sure if you're familiar with the game Candy Crush, but there is a move you can make, which is an excellent move, and the game tells you "Divine." Any-who! Let's get into this goodness, shall we?
Where should I begin to tell the tale of this sweet, chocolatey, rich, creamy, decadent, delicious, mouther watering, reaching-for-another-bite goodness?
​
Listen. Two of my favorite things ever, combined; chocolate and cheesecake. Yes, I am serious! Of course you've heard of chocolate cheesecake before, but I tell you if you love chcolate and cheesecake, it's perfection beyond words.
​
Our filling is super easy, straightforward, unlike this blog post. The crust, well this amazing curst is so easy to make we dont even make it. We will be using store bought Oero or chocolate sandwich cookies as the crust. It fits nice and perfectly at the bottom of each cupcake liner, it holds up really well when baking, and offers wonderful flavor and crunch to our cheesecake.
​
We will be topping these with a simple but delicious chocolate whipped topping. Then we drizzle some dark melted chocolate or ganache on top, grate a few chocolate flakes on there and let me tell you, we have a dessert fit for kings!
​
This truly has to be a favorite dessert of mine. It is pretty simple to put together, it requires basic ingredients, and because they are miniature cheesecake cupcakes, we will not require a water bath for a delicious and creamy cheesecake.
Chocolate, one of- if not my most, favorite thing ever to devour. Cheesecakes have got to be another. Combined, there are no words. You have the tanginess from the cream cheese, the richness from the chocolate, the depth of flavor added, that smooth creamy center with the crunchy base - it's just perfection.
In this recipe, we are using the basic ingredients for a chocolate cheesecake: cream cheese, chocolate in the form of cocoa powder, but for our sweetener we are using condensed milk and our base an entire chocolate sandwich cookie.
Cheesecake crusts typically are blended up cookies, whether they we Oreos or Graham Crackers, then mixed with butter.
In this recipe however, we are taking a shortcut without sacrificing any flavor, by using an entire chocolate sandwich cookie as the base. It skips to steps of crushing the cookies, melting the butter and mixing. Using one cookie per mini cheesecake is perfect little base for out filling. Even when baked in the oven it still retains some of its' crunch and has all that flavor that comes with that sandwich cookie!
1. Preheat oven to 350 degrees F
​
2. Line cupcake pan and add cookie of choice.
(In video I used a combination of different cookies as well as even some left-over brownies)
​
3. In a large mixing bowl add in clocks of cream cheese and cream until smooth.
​
4. Pour in sweetened condensed milk and combine well until smooth.
​
5. Using a spatula scare the edges and sides of the bowl to ensure everything is well incorporated.
​
6. Mix in sour cream.
7.In a separate bowl add in your chocolate chips and heavy cream.
​
8. Microwave for about 45 seconds and set aside for chocolate chips to melt.
You can use increments of 15 seconds if needed to avoid burning of chocolate.
​
9.Add cocoa powder to batter of cream cheese and mix well.
10. After setting aside for a minute, stir well until combined.
11. Add melted chocolate mixture to cream cheese mixture and mix to incorporate.
12. Add in eggs, one at a time and mix until incorporated. Do not overmix eggs.
13. Pour in batter over each cookie.
14. Bake at 350 F for 18 to 20 minutes.
15. In a clean bowl add in heavy cream, powdered sugar and cocoa pwoder.
16. Whisk until stiff peaks.
You can use standing, hand mixer or whisk.
17. Let cupcakes cool before refrigerating.
18. Chill whipped topping.
19. Pipe or dollop whipped topping on each cheesecake cupcake.
​
Optional: drizzle chocolate syrup, dark melted chocolate, chocolate ganache and grate chocolate on top for garnishing.
