Mini Chocolate Chip Cheesecakes
These Mini Chocolate Chip Cheesecakes were inspired by Emily's favorite, chocolate chip cheesecake. I had never even heard of chocolate chip cheesecake, up to finding out on her birthday, that I had misinformation regarding her favorite! (I do not regret making that chocolate cheesecake! It is now one of my favorites!) So, I set about to find a great recipe.
As I looked through the recipes for chocolate chip cheesecake, I was kind of surprised by all of the pictures of this cheesecake. They really did not make this dessert look very appetizing! You eat first with the eyes, and I am not sure I wouldn't just pass on this one based on the pictures, but this effort is for Emily.
I considered what could be done to make the cheesecake look more appealing, and of course decided upon the mini cheesecakes. Maybe some chocolate sauce? No, I think that would be too much. Maybe some fruit? No, that would take too much away from the little bites. I opted for mint leaves.
After looking at some of the recipes, I opted to change up a recipe that I use regularly for mini cheesecakes. It will produce a lighter and creamier cheesecake base. Of course, I used the Oreo's for the crust. Some of the others used graham crackers, but I think the Oreo's add to the richness of this mini dessert. Using the Oreo's for a crust is a first for me.
I wasn't sure what the result would be after processing the filling together with the cookie. Surprisingly, the crust is almost as crunchy as the cookie.
This mini food processor made quick work of turning the Oreo's into crumbs. I added a smidgen of salt to the cookie crumbs and then, melted butter. The little crusts took no time, and then they are placed in the oven for ten minutes.
The filling goes together pretty quickly, too. I forgot to place the cream cheese out to warm up to room temperature early enough, so into a bowl and into the microwave they went for ten seconds on high. Perfect.
Adding a little flour to the chocolate chips before they were placed in the batter kept the chocolate chips from sinking to the bottom of the batter, a tip I learned long, ago.
Once again, I used the Norpro mini cheesecake pans, which I bought online. I love these! You push up underneath the pan and use the little discs in the bottom to push the cheesecakes up easily. It is non-stick, so there is no need to run a knife around them. They release easily and come out looking beautiful each time.
Twenty minutes in the oven after the batter is spooned into the cups and the chocolate chips are sprinkled on top and these are done. Thirty minutes total baking time for the crust and the cheesecakes is pretty quick.
Some of these cute little cheesecakes were wrapped up and sent home for Emily. I am awaiting her verdict on these Mini Chocolate Chip Cheesecakes.
