Mini Chocolate Cheesecakes Recipe

Introduction

These mini chocolate cheesecakes are rich, creamy, and perfect for any chocolate lover. With a chocolate cookie crust and a luscious chocolate filling, they make delightful bite-sized treats for gatherings or special occasions.

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, then press the mixture into the bottoms of the cupcake liners.
3. Step 3: Bake crusts for 5 minutes, then remove and let cool while preparing the filling.
4. Step 4: Reduce oven temperature to 300°F (148°C).
5. Step 5: Beat cream cheese, sugar, and cocoa powder on low speed until well combined to avoid air bubbles, scraping down sides as needed.
6. Step 6: Add sour cream and vanilla extract; beat on low until combined.
7. Step 7: Add eggs one at a time, beating slowly and scraping bowl sides after each addition.
8. Step 8: Stir in the melted chocolate until evenly mixed.
9. Step 9: Fill each cupcake liner mostly full with the cheesecake mixture.
10. Step 10: Bake for 15 minutes; then turn off the oven and leave the door closed for 10 minutes.
11. Step 11: Crack the oven door and cool cheesecakes for 15-20 minutes before refrigerating until fully chilled; remove from pan.
12. Step 12: For the ganache, place chocolate chips in a small bowl. Heat 1/4 cup heavy cream until just boiling.
13. Step 13: Pour hot cream over chocolate chips and whisk until smooth.
14. Step 14: Spoon a small amount of ganache onto each cheesecake.
15. Step 15: To make whipped cream, whip cold heavy cream with powdered sugar, cocoa powder, and vanilla on high until stiff peaks form.
16. Step 16: Pipe whipped cream on each mini cheesecake and garnish with mini chocolate bars if desired.
17. Step 17: Refrigerate until ready to serve.

Tips & Variations

• Using room temperature ingredients helps create a smoother batter and prevents cracks.
• For a nutty twist, add finely chopped toasted nuts to the crust.
• Substitute Oreo crumbs with graham cracker crumbs for a milder crust flavor.
• Add a pinch of espresso powder to the filling to intensify the chocolate flavor.

Storage

Store cheesecakes covered in the refrigerator and consume within 3-4 days for best freshness. Allow them to come to room temperature for a few minutes before serving. Reheat is not recommended as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be prepared a day or two in advance and stored refrigerated until serving.

What if I don’t have a cupcake pan?

You can bake these in a small muffin tin or any similarly sized small baking dish, just adjust baking times slightly and monitor closely.

Mini Chocolate Cheesecakes Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

These Mini Chocolate Cheesecakes combine a rich Oreo cookie crust with a smooth chocolate-infused cream cheese filling, topped with silky chocolate ganache and decadent cocoa whipped cream, perfect for individual indulgent desserts.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 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

Toppings

• Mini chocolate bars, for topping, optional

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners to hold the mini cheesecakes.
2. Make Crust: Mix the Oreo cookie crumbs with the melted butter until combined. Press this mixture firmly into the bottom of each cupcake liner to form the crust.
3. Bake Crust: Bake the crusts in the oven for 5 minutes, then remove and let them cool while preparing the filling.
4. Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) for baking the cheesecakes.
5. Beat Cream Cheese Mixture: In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until smooth and combined, avoiding incorporating too much air to prevent cracking. Scrape down the bowl sides.
6. Add Sour Cream and Vanilla: Beat in the sour cream and vanilla extract on low speed until just combined.
7. Incorporate Eggs: Add eggs one at a time, beating slowly and scraping the bowl after each addition to maintain an even mixture.
8. Stir in Melted Chocolate: Gently fold in the melted semi-sweet or bittersweet chocolate until evenly incorporated.
9. Fill Cups: Spoon the cheesecake filling into each cupcake liner, filling them mostly full over the crust.
10. Bake Cheesecakes: Place the pan in the oven and bake for 15 minutes. Then turn off the oven and keep the door closed for an additional 10 minutes to finish baking gently.
11. Cool Cheesecakes: Crack the oven door open and allow cheesecakes to cool gradually for 15-20 minutes before transferring them to the refrigerator to chill and set. Remove from the pan once cooled.
12. Prepare Ganache: Place the chocolate chips in a small bowl. Heat the heavy whipping cream until just boiling, then pour it over the chocolate chips. Whisk until the mixture is smooth and glossy.
13. Top with Ganache: Spoon a small amount of the chocolate ganache onto the top of each mini cheesecake.
14. Make Cocoa Whipped Cream: In a large mixing bowl, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form.
15. Decorate Cheesecakes: Pipe the cocoa whipped cream onto each mini cheesecake and optionally top with mini chocolate bars.
16. Refrigerate and Serve: Store the cheesecakes in the refrigerator until ready to serve. They are best enjoyed within 3-4 days when well covered.

Notes

• Using room temperature ingredients helps ensure a smooth cheesecake batter and even baking.
• Beating the cream cheese mixture at low speed minimizes air incorporation, reducing cracks on the cheesecake surface.
• Allowing the cupcakes to finish baking in the turned-off oven helps prevent overcooking and cracking.
• Chilling is necessary to set the cheesecakes properly before adding toppings or serving.
• Store leftover cheesecakes in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.
• Mini chocolate bars are an optional garnish that adds extra texture and visual appeal.

Keywords: mini chocolate cheesecake, chocolate cheesecake bites, Oreo crust cheesecake, chocolate ganache, whipped cream cheesecake, individual cheesecakes, easy mini desserts