Description
Celebrate love with these delightful Valentine Mini Chocolate Cheesecakes, featuring a rich chocolate Oreo crust, creamy chocolate-infused cheesecake filling, and a luscious chocolate whipped cream topping adorned with festive heart sprinkles. Perfectly portioned into 12 mini servings, these cheesecakes are an irresistible treat for any romantic occasion.
Ingredients
Scale
Crust
- 16 chocolate Oreo cookies, creme removed
- 3 tbsp sugar
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- ½ cup sour cream
- ¾ tsp pure vanilla extract
- â…› tsp kosher salt
- 2 large eggs
- 3 tbsp Hershey’s dark cocoa powder
- 1 cup semi-sweet chocolate chips
Chocolate Whipped Cream Topping
- ½ cup heavy whipping cream (for melting chocolate)
- 1 cup heavy whipping cream (for whipping)
- ¼ cup Hershey’s cocoa powder
- ¼ cup powdered sugar
- 1 large piping bag with a star tip
- 1 cup Valentine’s Day heart confetti sprinkles
Instructions
- Prepare the crust. Remove the creme from the Oreo cookies to reduce excess sweetness. Crush the cookies finely, then mix with 3 tablespoons sugar and ¼ cup melted unsalted butter until combined. Press the mixture evenly into the bottom of mini cheesecake molds or a muffin tin lined with cupcake liners to form the crust base.
- Make the cheesecake filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar, ½ cup sour cream, ¾ teaspoon vanilla extract, and â…› teaspoon kosher salt, mixing well. Blend in the 3 tablespoons of Hershey’s dark cocoa powder until fully incorporated. Add the eggs one at a time, beating after each addition just until combined. Stir in the semi-sweet chocolate chips carefully to maintain texture. Pour the mixture over the prepared crusts, filling each about ¾ full.
- Bake the mini cheesecakes. Preheat the oven to 325°F (163°C). Bake the filled mini cheesecakes for approximately 21 minutes, or until the centers are set but still slightly jiggly. Allow the cheesecakes to cool at room temperature before refrigerating for at least 4 hours or preferably overnight to fully set.
- Prepare and pipe the chocolate whipped cream topping. Melt the semi-sweet chocolate chips with ½ cup heavy whipping cream over a double boiler or gently in the microwave, stirring until smooth and glossy. Cool slightly. In a chilled bowl, whip the remaining 1 cup heavy cream with ¼ cup powdered sugar and ¼ cup Hershey’s cocoa powder until medium to stiff peaks form. Fold in the melted chocolate mixture carefully to create a rich mousse-like whipped cream. Transfer to a piping bag fitted with a star tip and pipe decorative swirls atop each mini cheesecake. Garnish generously with Valentine’s Day heart confetti sprinkles for a festive finish.
Notes
- Removing the Oreo creme helps balance sweetness and texture in the crust.
- Ensure cream cheese is softened for a smooth batter without lumps.
- Do not overbake; the cheesecakes should still have slight jiggle to avoid dry texture.
- Chill cheesecakes thoroughly to allow full set and better slicing experience.
- Use a chilled bowl and whisk to achieve stable whipped cream topping.
- Store leftover mini cheesecakes covered in the refrigerator for up to 3 days.
