These mini chocolate cheesecakes are made with oreo crust, topped with creamy chocolate cheesecake filling, and topped with chocolate ganache which is topped with chocolate whipped cream. This dessert is easy to make and super impressive.
We suggest you try our mini oreo cheesecakes, salted caramel mini cheesecakes, and mini strawberry cheesecakes.
If you love cheesecake recipes as we do, you should check out our mango cheesecake, mini chocolate cheesecakes, Nutella cheesecake, Oreo cheesecake, and our Biscoff cheesecake. You will love all of these recipes!
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Why this recipe works
- There is no water bath involved.
- This recipe uses super simple ingredients.
- Turns out perfect every time!
- Bakes at a low-temperature help to ensure that the cheesecakes don’t crack.
- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
- Every chocolate and cheesecake lover's dream dessert!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
For the crust:
We make a simple 2 ingredient oreo crust, you will need:
Oreo cookies- we used Oreo cookies for this cheesecake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the cheesecake filling:
The filling for these mini chocolate cheesecakes uses a few simple ingredients:
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it’s important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Dark chocolate- use the best quality dark chocolate for the best flavor. You will need the dark chocolate for the cheesecake batter, and for the toppings.
Eggs- you will need 2 large eggs for this recipe. To get a perfect cheesecake, make sure that the eggs are at room temperature.
Egg yolk- you will need 1 large egg yolk for this recipe. Make sure that your egg yolk is at room temperature.
Heavy cream- make sure that your heavy cream is at room temperature.
Vanilla extract- vanilla extract adds extra flavor.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
A pinch of salt- helps to balance the flavors.
For the chocolate ganache:
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this recipe. The chocolate is what gives these cheesecakes the flavor so it’s very important to use high-quality dark chocolate.
Heavy cream- use full-fat heavy cream for this recipe. the heavy cream makes this french hot chocolate extra creamy and silky.
Instructions
Step 1: Prepare a 12-cupcake or muffin pan with paper liners, and preheat an oven to 180c (350f).
Step 2: Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Step 3: Into a small to medium mixing bowl, add the oreo crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Step 4: Scoop about 1 teaspoon of the oreo crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
Step 5: Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f).
Step 6: In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
Step 7: Add the sugar, cocoa powder, and vanilla extract and mix until the mixture is creamy and smooth.
Step 8: Melt the chocolate and let it cool to room temperature and pour it into the mixture. Mix until well combined. Add the heavy cream and sour cream and mix it until combined.
Step 9: Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Overbeating can cause a weird cheesecake texture and stop the cake from cracking.
Step 10: Pour the cheesecake batter over the crust, filling each mold until it’s almost full, and release air bubbles by tapping the pan onto a flat surface.
Step 11: Bake the cheesecakes in a preheated 140c (280f) oven for about 15 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
Step 12: Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the chocolate ganache:
Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Make the chocolate whipped cream:
In a cold big mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the sugar and vanilla.
Whip with a hand mixer or in a stand mixer until stiff peaks form. Make sure that you don't overmix the whipped cream so it won't turn into butter.
Assembly:
Top each mini cheesecake with about a teaspoon of the chocolate ganache, and top with a big dollop of chocolate whipped cream.
Expert tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cupcake or muffin pan. We use nonstick pans for all of our mini cheesecake recipes. This makes sure that your cheesecakes will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don’t open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
These cheesecakes will last up to 4 days in an airtight container in the fridge.
We like to decorate the mini chocolate cheesecakes by topping each cheesecake with chocolate ganache and adding a dollop of chocolate whipped cream on top.
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn. To avoid this mistake, you will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. Don’t worry! The middle of the cake will be set in the cooling process.
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the Oreos with gluten-free Oreos.
Variations
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Whipped cream- make a classic or oreo whipped cream instead of the chocolate whipped cream.
Make it in advance
Make this in advance by making it and baking it according to the instructions and let it chill in the fridge for 1-2 days.
Make the chocolate whipped cream and the chocolate ganache and top the cheesecakes with the ganache and whipped cream. We suggest topping the cheesecakes with the topping only before serving!
Freezing
Yes! These cheesecakes freeze great! to freeze these cheesecakes, bake them according to the instructions, then cool them according to the instructions in the fridge.
When the cheesecakes are completely cooled, you can freeze them covered in a few layers of plastic wrap or foil. These cheesecakes will freeze for up to 3 months. To thaw, place the cheesecakes in the fridge overnight.
Topping ideas
- Strawberry sauce
- Cherry sauce
- Caramel sauce
- Fresh berries
- Whipped cream
- Chocolate ganache
- Chocolate whipped cream
- Blueberry sauce
- Raspberry sauce
More cheesecake recipes to try:
Nutella cheesecake- This no-bake Nutella cheesecake is rich in Nutella flavor, creamy silky smooth with a texture that is melt in your mouth delicious. This no-bake Nutella cheesecake is extremely easy to make and requires simple ingredients.
Mango cheesecake– This no-bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.
Oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops and more Oreos!
Biscoff cheesecake- This no-bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
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📖 Recipe
Mini Chocolate Cheesecakes
Ingredients
Crust:
- 200 g Oreos
- 70 g Butter melted
Filling:
- 350 g Cream cheese
- ⅓ cup Sour cream
- 2 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Cocoa powder
- 150 g Dark chocolate melted and cooled
- ⅓ teaspoon Salt
- 2 Eggs
- 1 Egg yolk
- ⅓ cup Heavy cream
Chocolate ganache:
- 100 g Dark chocolate
- 100 g Heavy cream
Chocolate whipped cream:
- 1 cup Heavy whipping cream
- 2 tablespoon Sugar
- ¼ cup Cocoa powder
- 1 teaspoon Vanilla extract
Instructions
- Prepare a 12 cupcake or muffins pan with paper liners, and preheat an oven to 180c (350f).
- Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the oreo crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Scoop about 1 teaspoon of the oreo crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f).
- In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
- Add the sugar, cocoa powder, and vanilla extract and mix until the mixture is creamy and smooth.
- Melt the chocolate and let it cool to room temperature and pour it into the mixture. Mix until well combined. Add the heavy cream and sour cream and mix it until combined.
- Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Overbeating can cause a weird cheesecake texture and stop the cake from cracking.
- Pour the cheesecake batter over the crust, filling each mold until it’s almost full, and release air bubbles by tapping the pan onto a flat surface.
- Bake the cheesecakes in a preheated 140c (280f) oven for about 15 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the chocolate ganache:
- Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Make the chocolate whipped cream:
- In a cold big mixing bowl add the heavy whipping cream, sift the cocoa powder, add the sugar and vanilla.
- Whip with a hand mixer or in a stand mixer until stiff peaks form. Make sure that you don’t overmix the whipped cream so it won’t turn into butter.
- Top each mini cheesecake with about a teaspoon of the chocolate ganache, and top with a big dollop of chocolate whipped cream.
J says
Do you need to scrape out the cream from the oreos before crushing them?
RichandDelish says
Nope.
Jenna says
These mini cheesecakes are the most amazing dessert ever!!
Linda says
This is so easy and delicious! Thank you for the recipe!