Mini Chocolate Cheesecakes Recipe

Introduction

These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned for any chocolate lover. With a smooth chocolate filling and a crunchy Oreo crust, they make a delightful dessert for gatherings or a special treat at home.

Ingredients

• 1 cup (134g) Oreo cookie crumbs
• 2 tbsp unsalted butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (14g) natural unsweetened cocoa powder
• 1/4 cup (58g) sour cream, room temperature
• 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 4 oz semi-sweet or bittersweet chocolate, chopped and melted
• 3 oz (85g) semi-sweet chocolate chips
• 1/4 cup (60ml) heavy whipping cream
• 3/4 cup (180ml) heavy whipping cream, cold
• 3 tbsp (22g) powdered sugar
• 3 tbsp (14g) natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Mini chocolate bars, for topping, optional

Instructions

1. Step 1: Preheat oven to 325°F (162°C) and line a cupcake pan with cupcake liners.
2. Step 2: Combine Oreo crumbs and melted butter. Divide mixture evenly among cupcake liners and press firmly into the bottoms to form crusts.
3. Step 3: Bake crusts for 5 minutes. Remove from oven and let cool while preparing the filling.
4. Step 4: Reduce oven temperature to 300°F (148°C).
5. Step 5: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and well combined. Scrape down sides of bowl.
6. Step 6: Add sour cream and vanilla extract, continuing to beat on low speed until incorporated.
7. Step 7: Add eggs one at a time, beating slowly after each addition and scraping the bowl sides as needed.
8. Step 8: Stir in melted chocolate until evenly mixed.
9. Step 9: Spoon filling into cupcake liners until mostly full.
10. Step 10: Bake cheesecakes for 15 minutes, then turn off oven and leave door closed for 10 minutes.
11. Step 11: Crack oven door open and let cheesecakes cool for 15-20 minutes. Transfer to fridge to cool completely before removing from pan.
12. Step 12: For ganache, place chocolate chips in a small bowl. Heat 1/4 cup heavy cream until just boiling, then pour over chips. Whisk until smooth.
13. Step 13: Spoon a small amount of ganache onto each cheesecake.
14. Step 14: To make whipped cream, combine cold heavy cream, powdered sugar, cocoa powder, and vanilla in a large bowl. Whip on high speed until stiff peaks form.
15. Step 15: Pipe whipped cream onto each mini cheesecake and top with mini chocolate bars if desired.
16. Step 16: Refrigerate cheesecakes until ready to serve.

Tips & Variations

• Use room temperature ingredients to ensure a smooth and crack-free cheesecake batter.
• For a different crust, substitute Oreo crumbs with graham cracker crumbs or chocolate wafer crumbs.
• Add a pinch of espresso powder to the filling for enhanced chocolate flavor.
• Try topping with fresh raspberries or a drizzle of caramel sauce instead of the mini chocolate bars.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for a few minutes before serving. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these cheesecakes can be made a day or two in advance. Just keep them refrigerated and add whipped cream topping just before serving for the best texture.

What if I don’t have cupcake liners?

You can grease the cupcake pan well with butter or non-stick spray instead and press the crust directly into each cup, but using liners makes removal easier and cleaner.

Mini Chocolate Cheesecakes Recipe

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★★★★★

5 from 52 reviews

Delightfully rich and creamy mini chocolate cheesecakes featuring a crunchy Oreo cookie crust, a luscious chocolate cream cheese filling, topped with silky chocolate ganache and fluffy cocoa whipped cream. Perfectly portioned for individual servings, these elegant treats combine classic cheesecake decadence with intense chocolate flavor, ideal for any chocolate lover’s dessert craving.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup (134g) Oreo cookie crumbs
• 2 tbsp unsalted butter, melted

Cheesecake Filling

• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (14g) natural unsweetened cocoa powder
• 1/4 cup (58g) sour cream, room temperature
• 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 4 oz semi-sweet or bittersweet chocolate, chopped and melted

Chocolate Ganache

• 3 oz (85g) semi-sweet chocolate chips
• 1/4 cup (60ml) heavy whipping cream

Cocoa Whipped Cream

• 3/4 cup (180ml) heavy whipping cream, cold
• 3 tbsp (22g) powdered sugar
• 3 tbsp (14g) natural unsweetened cocoa powder
• 1/2 tsp vanilla extract

Optional Topping

• Mini chocolate bars

Instructions

1. Preheat the Oven: Set your oven to 325°F (162°C) and prepare a cupcake pan by lining it with cupcake liners.
2. Make the Crust: Combine the Oreo cookie crumbs and melted butter until well mixed. Divide the mixture evenly among the cupcake liners and press firmly into the bottoms to form the crust.
3. Bake the Crust: Bake the crusts in the oven for 5 minutes to set. Once done, remove them from the oven and let them cool while preparing the filling.
4. Lower Oven Temperature: Reduce the oven temperature to 300°F (148°C) to prepare for baking the filling.
5. Prepare the Cheesecake Batter: In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until smooth and fully combined, scraping down the sides regularly to ensure even mixing and minimize air incorporation to prevent cracking.
6. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract, continuing to beat on low speed until blended.
7. Incorporate Eggs: Add eggs one at a time, beating slowly and scraping the bowl between additions to incorporate evenly without overmixing.
8. Mix in Melted Chocolate: Stir the chopped melted chocolate into the batter gently until combined.
9. Fill the Crusts: Spoon the cheesecake filling into each cupcake liner, filling them mostly full.
10. Bake the Cheesecakes: Bake for 15 minutes at 300°F (148°C), then turn off the oven leaving the door closed to allow the cheesecakes to set gently for another 10 minutes.
11. Cool the Cheesecakes: Crack the oven door open and let the cheesecakes cool for 15-20 minutes before transferring them to the refrigerator to chill completely. Once cold, remove the cheesecakes from the pan.
12. Make Chocolate Ganache: Place the chocolate chips in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Whisk until smooth and melted.
13. Top with Ganache: Spoon a small amount of chocolate ganache over each cheesecake for a glossy, rich topping.
14. Prepare Cocoa Whipped Cream: In a large mixer bowl, combine cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip on high speed until firm peaks form, creating a light and fluffy topping.
15. Decorate Cheesecakes: Pipe the cocoa whipped cream onto each mini cheesecake, then garnish with a mini chocolate bar if desired.
16. Chill and Serve: Refrigerate the decorated mini cheesecakes until ready to serve. Best enjoyed within 3-4 days when kept well covered.

Notes

• Ensure all dairy ingredients like cream cheese and eggs are at room temperature to achieve a smooth, lump-free batter.
• Beating the batter on low speed minimizes air bubbles and helps prevent cracks in the cheesecake surface during baking.
• Baking cheesecakes at a lower temperature and allowing residual heat to finish baking helps keep them creamy and avoids overcooking.
• You can substitute the Oreo crumbs with another chocolate cookie crust if preferred.
• For a richer flavor, use high-quality semi-sweet or bittersweet chocolate in both the filling and ganache.
• Store cheesecakes covered tightly in the refrigerator to maintain freshness.
• Customize the topping by adding fresh berries or nuts if you like, alongside or instead of the mini chocolate bars.

Keywords: mini chocolate cheesecakes, Oreo crust, chocolate cheesecake, chocolate ganache, whipped cocoa cream, individual cheesecakes, chocolate dessert