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Close up shot of mini chocolate cheesecakes.

Mini Chocolate Cheesecakes

Rich and delish
These mini chocolate cheesecakes are made with oreo crust, topped with creamy chocolate cheesecake filling, topped with chocolate ganache which is topped with chocolate whipped cream. This dessert is easy to make and super impressive.
5 from 8 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 18 mini cheesecakes
Calories 423 kcal

Ingredients
 
 

Crust:

  • 200 g Oreos
  • 70 g Butter melted

Filling:

  • 350 g Cream cheese
  • cup Sour cream
  • 2 cups Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Cocoa powder
  • 150 g Dark chocolate melted and cooled
  • teaspoon Salt
  • 2 Eggs
  • 1 Egg yolk
  • 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.

Notes

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 cheesecakes 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 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 to crack.

Nutrition

Calories: 423kcalCarbohydrates: 41gProtein: 5gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 86mgSodium: 191mgPotassium: 211mgFiber: 2gSugar: 33gVitamin A: 772IUVitamin C: 1mgCalcium: 58mgIron: 3mg
Keyword mini chocolate cheesecakes, Mini Chocolate Cheesecakes Recipe
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