Chocolate Covered Mini Cheesecakes Recipe

Name: Chocolate Covered Mini Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 3/4 cup oreos, crumbled; 3 Tbsp melted butter; Filling:; 20 unwrapped caramels; 1/4 cup half & half; 1 package (8 oz.) cream cheese, softened; 1/3 cup sugar; 1 egg; 1/2 tsp vanilla; 1/4 cup sour cream; Coating:; 1 package (2 cups) semi-sweet chocolated chips; 1/4 cup shortening

Servings: persons

Crust:
3/4 cup oreos, crumbled
3 Tbsp melted butter
Filling:
20 unwrapped caramels
1/4 cup half & half
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
1/4 cup sour cream
Coating:
1 package (2 cups) semi-sweet chocolated chips
1/4 cup shortening

1
Preheat oven to 350 degrees F. Line 8-inch square baking pan with 2 layers of aluminum foil and fold over edge of pan. Spray with non-stick pan spray. Combine crust ingredients in a small bowl. Press into bottom of pan.
2
Combine caramels and half & half in microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave 30 seconds more, stir until smooth. Pour over crust. Refrigerate.
3
Combine cream cheese and sugar in large bowl. Beat at medium speed until creamy. Add egg and vanilla, beating until just combined. Do not overbeat. Stir in sour cream by hand. Layer onto caramel.
4
Bake for 35 to 40 minutes or until just set 2 inches from edge. Cool on wire rack for 2 hours. Cover and refrigerate for at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.
5
Lay wax paper under cooling rack. Combine coating ingredients in 1 quart saucepan. Cook over low heat, stirring constantly, until smooth. Spoon chocolate over top and sides of each square, letting excess drip back into pan. Place on cooling rack. Let stand until firm (20 min). Store refrigerated.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust:, 3/4 cup oreos, crumbled, 3 Tbsp melted butter, Filling:, and more.

Yes, Chocolate Covered Mini Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Covered Mini Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions