Combine your love of chocolate, cookies and cream, and cheesecake into these delicious single serve desserts. Chocolate Cookies and Cream Cheesecakes are an easy treat from Jocelyn Brubaker's, creator of the blog, Inside BruCrew Life, new cookbook. This is one book that needs to be in every cheesecake lover's kitchen!
Prevent your screen from going dark
Ingredients
Crust
8Oreo cookies with filling
2tablespoons unsalted buttermelted
Cheesecake
28-ounce packagescream cheeseroom temperature
½cup sugar
¼cupsour cream
1teaspoonpure vanilla extract
4ouncesbittersweet baking chocolatemelted
2largeeggs
Mousse
18-ounce package cream cheeseroom temperature
¼ cupsugar
1 teaspoonpure vanilla extract
18-ounce containerCool Whipthawed
7Oreo cookies with filling
20mini Oreo cookies with filling
Instructions
Place a large rimmed baking sheet onto the bottom rack of the oven. Fill halfway with water Preheat the oven to 350° F. and line a cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners as well.
Crust
Place the Oreo cookies into a food processor and pulse until they become fine crumbs.
In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.
Cheesecake
In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.
Add the sour cream and vanilla and beat again until well incorporated.
Pour in the melted chocolate and mix thoroughly.
Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.
Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. Bake for 20 to 22 minutes.
Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.
Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.
Mousse
Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.
In a food processor, pulse the 7 regular size Oreos until they are crumbs.
With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.
Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.