19 Aug Milk Chocolate Mini Cheesecakes
Summer may be almost over, but the weather’s still warm enough here to have me steering clear of the oven as often as possible! These individual cheesecakes are quite easy to prepare and the best part? No baking required! You can make them in advance, saving you the stress of last-minute dessert preparation for an event or even just keep them in the freezer for those spontaneous drop-ins from friends and family. Or just make them for yourself, because it’s the weekend – no judgement here!
These little cheesecakes are delightfully creamy, with just the right about of chocolate to satisfy a serious craving. I found that popping them into the freezer for about 4 hours firmed them up quickly, without freezing them solid. However, I did freeze a few for 24 hours, just to see what would happen and those were sooo good too…a great frozen treat!
No matter long you choose to chill your little cakes, be sure to remove them from their molds immediately after taking them out of the freezer – they are easy to remove when firm, but super tricky (and messy) to remove once they’ve softened.
Serve chilled…and enjoy! Happy (un)baking!
Milk Chocolate Mini Cheesecakes
Makes about 6 individual cheesecakes
- 12 Oreo’s, finely crushed
- 2 tablespoons unsalted butter, melted
- 3 tablespoons milk chocolate chips, melted
- 1 package (225 g) cream cheese, softened
- 1 cup (125 g) confectioners’ sugar
- 1/2 cup heavy cream, cold
- Sprinkles of your choice (pictured here: Fancy Sprinkles in “Purple Pony Party”)
- Place a 6-heart (or any other shape) silicone baking mold on a baking sheet and set aside.
- Place the Oreo’s in a zip-top bag, close it and use a rolling pin to finely crush the cookies. Pour the crumbs into a small bowl. Melt the butter, then pour it into the bowl with the Oreo crumbs and stir together with a spoon until blended. Divide the crumb mixture evenly among the silicone mold cups and use the back of a spoon (or your fingers) to press the crumbs flat, creating a crust. Set aside.
- Melt the chocolate and set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth. Turn the mixer down to low speed and add the confectioners’ sugar and the heavy cream, mixing until blended. Add the chocolate and mix until blended. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then turn the mixer back up to medium speed and beat until blended and smooth, about 10 seconds. Divide the mixture evenly among the prepared molds, then generously top each one with sprinkles. Transfer the cheesecakes to the freezer to set, about 4 hours.
- Once the cheesecakes have set, remove them from their molds by gently pushing on the bottom of each mold, until each cheesecake is free. Serve chilled and enjoy!
- Store any uneaten cheesecakes in an airtight container in the fridge for up to 5 days or the freezer for up to two weeks.