Mini Dark Chocolate Candy Cane Cheesecakes

The days until Christmas are officially down to single digits…you know what that means? The countdown is on to finish baking all of my new Christmas recipes I have been admiring for months! This weekend in Chicago was a bit cold and grey…still no snow, believe it or not! So…I cranked up the Christmas music, tied on my apron and hunkered down in my kitchen for a long day of baking! These little mini dark chocolate cheesecakes were just too cute to resist trying out this Christmas season! What I love is that you can make these as simply dark chocolate cheesecakes or you can add a festive flair and top with a candy cane Hershey’s Kiss. The oreo crust is so easy to whip up in the food processor and the dark chocolate cheesecake is so light and fluffy! These two bite desserts are a delicious little holiday treat! 

Mini Dark Chocolate Candy Cane Cheesecakes
Yields 24
Mini oreo crust cheesecakes made with dark chocolate and topped with a candy cane hershey kiss!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 24 whole oreo cookies
  2. 6 tablespoons melted butter
  3. 16 ounces softened cream cheese
  4. 4 ounces melted dark semi sweet chocolate
  5. 1/2 cup granulated sugar
  6. 2 eggs
  7. 24 whole candy cane Hershey Kisses
Instructions
  1. Preheat oven to 325 degrees. Lightly spray 2 mini cheesecake pans with non stick cooking spray and set aside.
  2. In a food processor, grind oreo cookies to crumbs. Pour in melted butter and pulse again until well mixed. Spoon about a tablespoon of cookie mixture into each cheesecake well. Press down. Set aside.
  3. In a stand mixer, whip cream cheese and melted chocolate together. Scrape sides and mix again until evenly mixed. Stir in eggs. Scrape sides and mix again. With mixer on low, stir in sugar. Scrape sides and mix again briefly so the filling is evenly mixed with no lumps. Spoon over top each crust and bake 15-20 minutes or until cheesecakes are set. (A good indicator that the cheesecake is set is to shake the pan - if it doesn't jiggle, you're done!)
  4. Cool to room temperature, remove from pans and refrigerate. Before serving, top with one candy cane kiss. Serve and ENJOY!
Notes
  1. You can also substitute a mini muffin pan for the mini cheesecake pan. The mini cheesecakes will be slightly smaller but you'll be able to yield more!
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