Chocolate Chip Cheesecake Cups with Oreo Cookie Crust
Chocolate Chip Cheesecake Cups with Oreo Cookie Crust
I challenge you to say the name of this dessert four times without stumbling all over your C’s. I know one thing for sure that you’ll be stumbling all over yourself, drunk with delight, after tasting one of these decadent little dessert cups. Decadence enters my life on occasion, especially this time of year; I indulge in a few favorites. But that’s just it; I’m very selective, meaning I don’t waste my calories on just any old dessert dish. I love chocolate desserts very much. Like so very much. It’s got to be uber tasty like my Chocolate Mint Truffle Cookies, smooth and creamy like my Double Dark Chocolate No Bake Cheesecake or a little crunchy like my Brownie Cups with Vanilla Bean Ice Cream. And because I know myself very well, I intentionally bake these scrumptious delights in small pre-portioned sizes. All I want is a small amount. All I need is a small amount, and yes, I call it a need.
These cute little cheesecake cups are so delightfully smooth, creamy, chocolatey and full of wonderful flavor starting with the thick Oreo cookie crust. I use the chocolate cream filled variety and that makes a nice difference. I crush the cookies in my food processor with a little melted butter and then spoon a heaping tablespoon into about 18 cupcake liners. These are baked for about 5 minutes giving you time to blend the filling consisting of reduced-fat cream cheese, sugar, Greek yogurt, eggs, vanilla and of course, chocolate chips. This filling is divided between the cups and baked for about 20 minutes. After an hour of cooling at room temperature, I cool them down for another hour in the refrigerator.
To serve top them with a cherry sauce (recipe below) or fresh raspberries or sliced fresh strawberries or shaved dark chocolate or if you want to be really crazy, Buttermilk Caramel Syrup as in the one I poured over my Cinnamon Apple Cake. So amazing!
The inspiration for this recipe comes from Sally’s Baking Addiction. I lightened up the recipe a bit and added the Quick Cherry Sauce.
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- Chocolate Chip Cheesecake Cups with Oreo Cookie Crust
- 18 whole Oreos (I used the chocolate cream filled)
- 1/4 cup butter, melted
- 16 oz reduced-fat cream cheese, softened to room temperature
- 3/4 cup sugar
- 1/4 cup light sour cream or plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mini or regular size semi-sweet chocolate chips
- 1 (10-ounce) bag frozen pitted cherries, preferably sour cherries
- 1/3 cup sugar
- 1/3 cup plus 2 Tbsp water, divided
- 1 Tbsp cornstarch
- 2 Tbsp fresh lemon juice
- 3 Tbsp shaved dark chocolate (72% cacao)
- Preheat oven to 350 degrees F. Line two 12-count cupcake pans with 18 liners.
- For the Crust: Combine the Oreos and butter in a container of a food processor fitted with a metal blade. Cover and pulse until finely chopped. It will resemble wet sand. Press 1 heaping tablespoon into the bottom of each liner. Bake at 350 degrees F for 5 minutes, remove from oven and allow to cool slightly while you prepare the filling.
- For the Filling: Add the cream cheese to a large bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Add the vanilla and chocolate chips and beat on low speed until combined.
- Spoon batter into the crusts until nearly full. Bake at 350 degrees F for 20-23 minutes. The centers may be slightly jiggly. Remove from oven and allow to cool completely at room temperature for at least an hour. The centers may deflate a bit while cooling. Remove from pans and place on a baking sheet. Refrigerate for at least an hour.
- For the Quick Cherry Sauce: Bring cherries, sugar and 1/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir remaining 2 Tbsp water and cornstarch in a small bowl until smooth and stir into the boiling cherry mixture. Return to a boil, stirring constantly; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice.
- When ready to serve, carefully peel liners from cheesecake cups. If desired, stack two cups on a dessert plate. Spoon cherry sauce over top and let drip down the sides. Top with shaved dark chocolate.
You might also enjoy:
Coconut Cheesecake Muffins with Crumb Topping
Double Dark Chocolate No Bake Cheesecake
