I tried making Mini Chocolate Cheesecakes last weekend, and I have to say, these little treats are pure heaven! With their creamy chocolate filling, Oreo crust, and fluffy whipped cream topping, every bite feels like a celebration. They turned out so elegant even though they were incredibly easy to make.
My friends were floored when they found out I made them at home and not from a fancy bakery. The best part? They’re perfectly portioned, so there’s no need to mess with slicing. Whether it’s for a party or a chocolate fix, these cheesecakes are going to be your new favorite!
Ingredients
For the Oreo Crust:
- 1 cup Oreo crumbs
- 3½ tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, room temperature
- ½ cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 1 large egg
- 1 egg yolk
- 3½ ounces semi-sweet or dark chocolate, melted
For the Whipped Cream Topping:
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Optional Chocolate Ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Note: Recipe makes about 12 servings.
Variations
Make these cheesecakes fit your needs with these substitutions:
- Dairy-Free Option: Use plant-based cream cheese and coconut cream.
- Sugar-Free Option: Swap granulated sugar for erythritol or stevia.
- Alternate Crusts: Replace Oreos with graham crackers, pretzels, or chocolate wafers.
- Flavor Addition: Add peppermint extract or a sprinkle of cinnamon for an extra twist.
Cooking Time
Get these cheesecakes done in no time!
- Prep Time: 25 minutes
- Cooking Time: 15 minutes
- Total Time: 40 minutes
Equipment You’ll Need
Here’s what you’ll need to make these mini chocolate cheesecakes:
- Muffin tin: Holds the individual portions perfectly.
- Cupcake liners: Helps with easy serving and cleanup.
- Hand mixer: Blends the filling to velvety smoothness.
- Mixing bowls: One for crust and one for filling.
- Piping bag (optional): To add a decorative whipped cream swirl.
How to Make Mini Chocolate Cheesecakes?
These cheesecakes come together effortlessly in just a few steps. First, you’ll prep the base, then the filling, and finally assemble everything for baking and chilling.
Step 1: Prepare the Crust
Preheat your oven to 325°F. Combine the Oreo crumbs and melted butter in a bowl until the mixture resembles wet sand. Divide this evenly into muffin tin liners and press it firmly into the bottom of each cup. Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
Beat the cream cheese and sugar together until smooth. Slowly mix in the cocoa powder. Add vanilla, sour cream, and heavy cream, blending until creamy. Reduce the mixer speed and gently beat in the egg, yolk, and melted chocolate without overmixing.
Step 3: Fill and Bake
Spoon the cheesecake mixture onto the cooled crusts, filling each liner nearly to the top. Bake at 300°F for 15 minutes. Turn off the oven and leave the cheesecakes inside for another 5 minutes with the door closed. Remove and allow them to cool before chilling in the fridge for at least 2 hours.
Step 4: Whip the Cream
Chill your mixing bowl and whisk attachment. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spoon this over each cheesecake before serving.
Step 5: Optional Ganache Topping
Gently heat the heavy cream and pour it over the chocolate chips. Stir until melted and smooth. Spread or drizzle the ganache over the cheesecakes for an extra luscious touch.
Why You’ll Love This Recipe?
Here’s what makes these cheesecakes so special:
- Beginner-Friendly: Simple to make, even if you’re new to baking.
- Chocolate-Packed: Perfect for chocolate lovers!
- Perfect Presentation: They look as good as they taste.
- Customizable: Swap crusts, flavors, or toppings easily.
- Make-Ahead: Prep in advance to save time.
How to Serve Mini Chocolate Cheesecakes?
Serve these cheesecakes to impress!
- Add a simple swirl of whipped cream and a sprinkle of cocoa powder.
- Garnish with crushed peppermint candies or toasted nuts for extra flair.
- Arrange them on a dessert tray alongside cookies and brownies for variety.
Nutritional Information
Each cheesecake offers a satisfying indulgence. Approximate values per serving:
- Calories: 385
- Protein: 5g
- Carbohydrates: 23g
- Fat: 31g
Make Ahead and Storage
These cheesecakes are easy to prepare in advance. Refrigerate them in an airtight container for up to 5 days, adding the whipped cream topping just before serving to maintain its freshness. Alternatively, freeze the cheesecakes (without toppings) in a sealed container for up to 2 months. Just thaw overnight in the fridge, then top as desired.
Tips for Making the Recipe
Here’s what I’ve learned to guarantee perfect cheesecakes every time:
- Use room-temperature ingredients for a smooth, creamy filling.
- Press the crust firmly to avoid crumbling when serving.
- Don’t rush the chilling process; it ensures the perfect set.
If you’re looking for a dessert that’s indulgent, easy, and sure to please, these Mini Chocolate Cheesecakes are it! Give them a try, and watch them disappear one bite at a time.
Mini Chocolate Cheesecakes Recipe
Ingredients
- 1 cup Oreo crumbs
- 3½ tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 8 ounces cream cheese room temperature
- ½ cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup sour cream room temperature
- ¼ cup heavy cream room temperature
- 1 large egg
- 1 egg yolk
- 3½ ounces semi-sweet or dark chocolate melted
- 1 cup heavy whipping cream chilled
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat your oven to 325°F. Combine the Oreo crumbs and melted butter in a bowl until the mixture resembles wet sand. Divide this evenly into muffin tin liners and press it firmly into the bottom of each cup. Bake for 5 minutes, then set aside to cool.
- Beat the cream cheese and sugar together until smooth. Slowly mix in the cocoa powder. Add vanilla, sour cream, and heavy cream, blending until creamy. Reduce the mixer speed and gently beat in the egg, yolk, and melted chocolate without overmixing.
- Spoon the cheesecake mixture onto the cooled crusts, filling each liner nearly to the top. Bake at 300°F for 15 minutes. Turn off the oven and leave the cheesecakes inside for another 5 minutes with the door closed. Remove and allow them to cool before chilling in the fridge for at least 2 hours.
- Chill your mixing bowl and whisk attachment. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spoon this over each cheesecake before serving.
- Gently heat the heavy cream and pour it over the chocolate chips. Stir until melted and smooth. Spread or drizzle the ganache over the cheesecakes for an extra luscious touch.
Notes
- Use room-temperature ingredients for a smooth, creamy filling.
- Press the crust firmly to avoid crumbling when serving.
- Don’t rush the chilling process; it ensures the perfect set.
