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Mini Dark Chocolate Candy Cane Kiss Cheesecakes

Servings 24 mini 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

  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 blitz 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 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.}
  4. Cool to room temperature, remove from pans and refrigerate. Before serving, top with one candy cane kiss. Serve.