Mini Chocolate Cheesecakes
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These mini chocolate cheesecakes have an Oreo cookie crust, creamy chocolate filling, and topped with chocolate ganache! Chocolate lovers are going to love these mini cheesecakes made in a muffin tin!
As much as I love making my chocolate cheesecake recipe, I don’t always love having a giant cheesecake sitting around or having to prepare a water bath. But I do love the dark chocolate cheesecake filling and Oreo crust.
So I decide to create a chocolate mini cheesecake version that can be baked up easily in a muffin pan. Individual cheesecakes, like my mini pumpkin cheesecakes, mini oreo cheesecakes, or mini key lime cheesecakes are perfect for special occasions.
There’s something about a mini dessert that I just love. Everyone gets their own dessert. No need for sharing. And having seconds is encouraged.
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See Also:
- Grab some candy bars and make these decadent Butterfinger cheesecake bars!
- Churro cheesecake bars are easy cheesecake bars made with crescent rolls and cinnamon sugar.
- With a coconut pecan topping, these German chocolate cheesecake bars are rich, creamy and delicious.
- For more delicious cheesecake inspiration be sure to check out my full list of 45 Cheesecake recipes for your next dessert!
Why This Recipe Works
- Triple chocolate! These mini triple chocolate cheesecakes are made with melted chocolate, cocoa powder, and more chocolate spread on top of each cheesecake making for a chocolate lovers’ dream.
- Wonderful to freeze and make ahead. If you have leftovers you can easily place into a freezer bag and enjoy later! Or make them the day before and have them ready to serve guests.
- Made in a muffin tin. No springform pan or water bath needed. Easily made in cupcake liners!
- Perfect for special occasions – These little chocolate cheesecakes would be a perfect party dessert for Valentine’s Day, Christmas or girls’ night!
Ingredients Needed
- Oreo cookies – You will use the whole Oreos. You could also make a graham cracker crust.
- Butter – I used unsalted butter but salted butter will also work.
- Heavy cream
- Cream cheese – You want to soften the cream cheese to room temperature
- Semisweet chocolate – Or you can use a milk chocolate or bittersweet chocolate.
- Granulated sugar
- Vanilla extract
- Eggs – Bring eggs to room temperature first.
- Cocoa powder – You can use unsweetened natural cocoa powder or Dutch cocoa powder.
How To Make Mini Chocolate Cheesecakes
For the Crust:
Preheat oven to 350oF (180oC). Line a cupcake tin with cupcake liners.
Add oreo cookies to your food processor and pulse until broken into small pieces. You can also place the cookies in a plastic bag and smash with a rolling pin.
Add melted butter and pulse to combine.
Use about a tablespoon to transfer the oreo crumbs to the muffin cups. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
Bake for 5 minutes. Remove from the oven and set aside. Lower the oven temp to 325oF (163oC).
For the filling:
Make the filling. Combine the heavy cream and chocolate in a small saucepan or in a microwave-safe bowl. Heat, stirring frequently, until the chocolate melt and the mixture is smooth.
If doing this in the microwave, heat for 30 seconds at 50% power, stirring in between.
Beat cream cheese and sugar. In a large mixing bowl with an electric mixer (I like to use my stand mixer with my paddle attachment but a hand mixer can also work) beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and beat until smooth.
Add eggs. Add the eggs one at a time, beating to combine. Scrape down the bowl as needed.
Add vanilla and cocoa. Stir in the vanilla, then the cocoa powder.
Add melted chocolate mixture. Add the chocolate/cream mixture, beating on low speed until thoroughly combined. Scrape the bottom and sides of the bow with a spatula; and beat to combine briefly, just until smooth.
Divide the batter between the 12 cupcake liners. Use a small ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill up to the top. I like to use a small cookie scoop for this. Smooth the top with a spatula.
Bake for 20-25 minutes. Remove from the oven and cool to room temperature for one hour then refrigerate for 2 hours or until firm. Remove from the muffin tin.
Make the ganache. Place the chocolate in a small mixing bowl. Heat the cream until very hot, either in saucepan on low heat, or in the microwave. You want the heavy cream hot, but not boiling. Pour the hot cream over the chocolate. Let sit for 5 minutes, then whisk smooth.
Spread a little ganache over the top of each cheesecake. Return the cheesecakes to the fridge to firm up before serving.
Recipe Tips
- Room-temperature ingredients. Make sure the heavy cream, eggs, and cream cheese are at room temperature. Room temperature ingredients will mix more smoothly and create a creamier cheesecake filling.
- Use full-fat cream cheese. For the richest and creamiest mini chocolate cheesecakes, use full-fat cream cheese not low-fat.
- Make sure not to overbake. Don’t overbake your mini cheesecakes to avoid a dry and crumbly texture; they should be just set in the center when done.
- Allow time to cool. Let your mini chocolate cheesecakes cool completely before serving to prevent them from falling apart.
Recipe Variations
- Add Caramel. Drizzle a bit of caramel sauce over the baked cheesecakes after they’ve cooled for an extra layer of sweetness.
- Make Them Minty. Add a little bit of mint extract to the cheesecake batter and crush mint Oreos for a refreshing twist.
- Use a different oreo cookie. Swap the classic Oreo cookie for any of the countless Oreo flavors out there. Think peanut butter, Golden Oreo, red velvet, or even mint-flavored Oreos.
- Whole Oreo cookie – Instead of making a oreo cookie crust, you can place a whole Oreo cookie in the bottom of the paper liners and placing batter on top then baking.
- Top with whipped cream – Make a homemade whipped cream and pipe on top of each cheesecake before serving. Serve with some fresh raspberries for a real treat!
- Bake in a mini cheesecake pan – Instead of a muffin tin!
Storage Instructions
Making Ahead:
Yes, you can make mini cheesecakes ahead of time. Once the cheesecakes have cooled completely, refrigerate them in an airtight container for up to 2 days.
Freezing:
Yes, you can freeze these cheesecakes. Once the cheesecakes have cooled completely, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze the cheesecakes for up to 3 months. To thaw, let the cheesecakes sit in the refrigerator overnight.
Recipe FAQs
There are a few reasons why your individual cheesecakes might be cracked. First, make sure that you are using room temperature ingredients. This will help to ensure that the cheesecake filling is smooth and creamy. Second, be careful not to overmix the batter. Overmixing can create air bubbles in the batter, which can lead to cracks in the cheesecake. Third, make sure that you are not overbaking the cheesecakes. The cheesecakes should be just set in the center when they are done baking. Overbaking can make the cheesecakes dry and cracked.
The edges should be set but the middles will still have a bit of a wobble.
This usually means you overmixed your cheesecake batter cause it to have too much air. In the oven, the cheesecakes will puff up but then collapse after being baked. Make sure to use room temperature ingredients so there only needs to be minimal mixing for a smooth batter.
If you love chocolate…
If you’re craving more chocolate, then try my S’mores cheesecake recipe with a fluffy marshmallow topping and graham cracker crust.
And these chocolate white chocolate chip cookies are quick and easy to stir together and bake up!
Top Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
Mini Chocolate Cheesecakes
Ingredients
For the crust:
- 12 Oreo cookies
- 2 ½ tablespoons (71 g) unsalted butter melted
For the chocolate cheesecake filling:
- ¼ cup (60 ml) heavy cream
- 6 ounces semisweet chocolate chopped
- 12 ounces cream cheese softened to room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder
For the ganache
- ¼ cup (60 ml) heavy cream
- 3 ounces semisweet chocolate chopped
Instructions
For the Crust:
- Preheat oven to 350°F (180°C). Line a cupcake tins with cupcake liners.
- Add oreo cookies to your food processor and pulse until broken into small pieces. 12 Oreo cookies
- Add melted butter and pulse to combine. 2 ½ tablespoons (71 g) unsalted butter
- Use about a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
- Bake for 5 minutes. Remove from the oven and set aside. Lower the oven temp to 325°F (163°C).
For the filling:
- Make the filling. Combine the heavy cream and chocolate in a small saucepan or in a microwave-safe bowl. Heat, stirring frequently, until the chocolate melt and the mixture is smooth. If doing this in the microwave, heat for 30 seconds at 50% power, stirring in between. ¼ cup (60 ml) heavy cream 6 ounces semisweet chocolate
- Beat cream cheese and sugar. In a large mixing bowl (I like to use my stand mixer with my paddle attachment) beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and beat until smooth. 12 ounces cream cheese ½ cup (100 g) granulated sugar
- Add eggs. Add the eggs one at a time, beating to combine. Scrape down the bowl as needed. 2 large eggs
- Add vanilla and cocoa. Stir in the vanilla, then the cocoa powder. 2 teaspoons vanilla extract 1 tablespoon cocoa powder
- Add melted chocolate mixture. Add the chocolate/cream mixture, beating on low speed until thoroughly combined. Scrape the bottom and sides of the bow with a spatula; and beat to combine briefly, just until smooth.
- Divide the batter between the 12 cupcake liners. Use a small ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill up to the top. I like to use a small cookie scoop for this. Smooth the top with a spatula.
- Bake for 20-25 minutes. Remove from the oven and cool to room temperature for one hour then refrigerate for 2 hours or until firm. Remove from the muffin tin.
Make the ganache
- Heat heavy cream. Place the chocolate in a small mixing bowl. Heat the cream until very hot, either in saucepan on low heat, or in the microwave. You want the heavy cream hot, but not boiling. ¼ cup (60 ml) heavy cream 3 ounces semisweet chocolate
- Combine chocolate and cream. Pour the hot cream over the chocolate. Let sit for 5 minutes, then whisk smooth.
- Top cheesecakes. Spread a little ganache over the top of each cheesecake. Return the cheesecakes to the fridge to firm up before serving
Notes
- Storage: You can make mini cheesecakes ahead of time. Once the cheesecakes have cooled completely, refrigerate them in an airtight container for up to 2 days.
- Freezing: You can freeze mini cheesecakes. Once the cheesecakes have cooled completely, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze the cheesecakes for up to 3 months. To thaw, let the cheesecakes sit in the refrigerator overnight.
The chocolate flavor was rich and the texture was creamy. The individual size was perfect for serving and they were a hit with everyone!
I’m thrilled to hear that you enjoyed the rich chocolate flavor and creamy texture. It’s fantastic to know that the individual size was perfect for serving and that they were a hit with everyone. Your feedback is truly appreciated. Thanks again for trying them out!
These mini chocolate cheesecakes are the perfect treat to make for guests. They are so impressive that they made me look like a kitchen rockstar!!
Thank you for your amazing review of my mini chocolate cheesecakes! I’m thrilled to hear that they were a hit with your guests and made you feel like a kitchen rockstar. Your feedback means the world to me. Thanks again for trying out the recipe!
Yup! I’m convinced that this is what dreams are made of! Thank you for this yummy recipe! My whole family loved it!
Thank you so much for your wonderful review of my mini chocolate cheesecakes! I’m thrilled to hear that they were a hit with your family and that you found them dream-worthy. Your kind words mean a lot to me. Thanks again for trying out the recipe!
So much easier than a full cheesecake, but the flavor is outstanding!!!
Thank you for your fantastic review of my mini chocolate cheesecakes! I’m delighted to hear that you found them easier to make than a full cheesecake, yet still loved the outstanding flavor. Your feedback means a lot to me. Thanks again for trying them out!
Wow, I love chocolate and cheesecake! It is a perfect combo!
I’m thrilled to hear you love the combination of chocolate and cheesecake. It’s always wonderful to receive such positive feedback. Your appreciation means a lot to me. Thank you!