Are you done your Christmas shopping? I’m not at all. But, I sort of feel strange this year. Like, usually I can come up with a decent list of at least 10 items to ask for, but this year for some reason I’m drawing a blank. You wanna know what’s on my list? Here she blows:
-pajama pants that aren’t flannel
-perfume
-lip gloss from MAC
Yeah. That’s it. And, did I mention my birthday is 4 days after Christmas? Guess who’s getting nothing this year? ME! And the weird thing about it is I’m totally ok with it. What has become of me?
The only thing on my husbands wish list is a $500 gun. Yeah. Never gonna happen. Sorry sweet cheeks. Why do men like guns so much? I really don’t understand it…{One time, an Idaho boy asked me when I was away at college and he literally took me shooting, except I waited in the truck while he shot his gun off in the middle of no where. Classy. He was a real winner, let me tell you.}
Anyways, that’s what is going on in my head these days as far as gifts are concerned. Recipes on the other hand is an area that never seems to be lacking. When the lovely folks at Chicago Metallics sent me a mini cheesecake pan to try, I just about died. It is truly one of my new favorite pans. I LOVE mini everything!! {See these and these and these.}
I made some mini cheesecakes with Dark Semi Sweet Chocolate from Scharffen Berger and topped them off with a candy cane kiss because they are cute and festive. Plus dark chocolate + peppermint = truluv4ever. Anyone else hoarding the holiday Hershey kisses? The candy cane and mint truffle ones are so addictive! I may or may not have eaten 3 bags myself.
Maybe I should ask Santa for a gym membership for Christmas.
Dark chocolate + cheesecake + oreo crust + butter + candy cane kisses= enough said.
Here’s what went into them:
Start by grinding some oreos down in a food processor. Add in your melted butter and voila! Instant crust.
Press about a tablespoon down into the bottom of each cheesecake well.
For the filling, whip some room temperature cream cheese up in a stand mixer.
Add in some melted dark chocolate. Mmmm……
Whip that all together, scrape the sides and mix again.
Add in an egg and stir. Scrape the sides and whip again.
Add in some sugar now. Whip, scrape bowl, whip again. Do you see a pattern here?
Believe it or not, that’s all for the filling- 4 ingredients. Feel free to add some vanilla. I chose not to for some reason. Actually, I probably forgot. No biggie.
Spoon the filling into the pans over top of the crusts and bake until they are set. Let them come to room temperature before pulling them out. Once you have them out of their pans, refrigerate until ready to serve.
Once you are ready to eat these little guys up, remove them from the fridge and plant a candy cane kiss smack dab in the middle of each one. Aren’t they so cute?
We adored these little guys and hopefully so do you!
Products I used in this recipe:
Chicago Metallics Mini Cheesecake Pan
KitchenAid 7-qt. Stand mixer
Scharffen Berger Semi Sweet Dark Chocolate Baking Bar
OXO pop top storage containers, measuring cups, spoons and spatula
Le Creuset Spatulas
Other recipes you might like:
Nutella Topped Red Velvet Oreo Cheesecakes from Lauren’s Latest
Chocolate Chip Cookie Dough Filled Oreo Cheesecakes from Lauren’s Latest
Individual Lemon Cheesecakes with Blueberry Compote from Lauren’s Latest
Super Easy Mini Cherry Cheesecakes from Bakerella
Cinnamon Mini-Cheesecakes with Pumpkin Pie Frosting from Gimme Some Oven
Honey Almond Mini Cheesecakes from Pinch My Salt
Mini Dark Chocolate Candy Cane Kiss Cheesecakes
Ingredients
- 24 whole oreo cookies
- 6 tablespoons melted butter
- 16 oz softened cream cheese 2 packages
- 4 oz melted dark semi sweet chocolate I used Scharffen Berger
- 1/2 cup granulated sugar
- 2 whole eggs
- 24 whole candy cane Hershey Kisses
Instructions
- Preheat oven to 325 degrees. Lightly spray 2 mini cheesecake pans with non stick cooking spray and set aside.
- In a food processor, grind oreo cookies to crumbs. Pour in melted butter and blitz again until well mixed. Spoon about a tablespoon of cookie mixture into each cheesecake well. Press down. Set aside.
- 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 whip 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. {When you shake the pan, they shouldn't jiggle.}
- Cool to room temperature, remove from pans and refrigerate. Before serving, top with one candy cane kiss. Serve.
Nutrition
Emily Adams says
I made these for our Christmas yesterday and they were so good! 🙂
Emily Adams says
I made these for our Christmas and they were so good!