Ultra creamy, decadent Mini Hot Chocolate Cheesecakes for some delicious January baking. Featuring a buttery Oreo cookie crust, creamy, chocolatey cheesecake filling, and topped with whipped cream and chocolate shavings! A super easy recipe that makes a fun, impressive dessert!
ABOUT HOT CHOCOLATE CHEESECAKE
These Mini Hot Chocolate Cheesecakes are perfect for when you want something rich, chocolatey and…. easy! Cheesecake–easy? YES! They’re baked in a cupcake pan. Theyhave the taste and texture of cheesecake but couldn’t be easier to make.
CHOCOLATE AND CHEESECAKE
What’s not to love about Hot Chocolate Cheesecake? Made with both cocoa and semi sweet chocolate plus sour cream and cream cheese. They’re as CHOCOLATEY and CREAMY as can be!
MORE CHOCOLATE TREATS
I texted my friend a picture of these cheesecakes the other day and she thought they were chocolate cupcakes. They definitely look like cupcakes and I guess I do love making chocolatey cupcakes! There are these Flourless Chocolate Cupcakes, my Oreo Red Velvet Cupcakes, and these delicious Nutella Cupcakes.
THESE HOT CHOCOLATE CHEESECAKES ARE:
- CHOCOLATEY: They’re made with an Oreo cookie crust, cocoa powder and melted chocolate in the cheesecake and shaved chocolate or cocoa powder on top!
- CREAMY: Sour cream and cream cheese make this cheesecake light, fluffy and moist.
- EASY: They are easy enough to make on a weeknight or weekend.
- PERFECT FOR ANY OCCASION: The fun cupcake shape makes them perfectly transportable and fun to eat. They’re also super decadent which makes them perfect to share after a fancier dinner!
WHIPPED CREAM ON TOP
Some people might say these desserts are indulgent as is, so there’s no need for whipped cream. I would say the opposite. These dessert is indulgent, so we must have whipped cream!
MAKING HOMEMADE WHIPPED CREAM
Making whipped cream is easy, fun and worth the little time and three ingredients it takes to whip it up. Since cold whipping cream whips up best, keep the whipping cream in the fridge until you’re ready to use it. I suggest going a step further and putting your mixing bowl and beaters in the fridge or even in the freezer for about 20 minutes, if possible, just before using them.
HOW TO FROST THEM
Top the cupcakes with whipped cream just before serving. For the simplest option, plop some whipped cream on each cheesecake with a spoon.
For a fancier look, pipe it on. I used a Wilton 1M tip for mine. Just start in the middle and build the whipped cream on top of itself.
WHAT TO TOP THE CUPCAKES WITH
To make add some more flavor and fun, top the cupcakes with your favorite chocolatey topping. Here are some ideas:
- Cocoa Powder
- Chocolate Sprinkles
- Crushed Oreos
- Shaved Chocolate
EASY CHOCOLATE GANACHE
These Mini Hot Chocolate Cheesecakes are already extra delicious. To make them extra extra delicious, add some ganache! I would suggest adding them on top of the cheesecakes and then topping them with whipped cream!
To make the ganache, or chocolate glaze, simply pour hot heavy cream over a bowl of chocolate chips. Let it sit for three minutes then stir til smooth.
These Mini Hot Chocolate Cheesecakes are rich, creamy, chocolatey and so delicious! The fact that they are simple to make just means you really have no excuse not to make them!
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Mini Hot Chocolate Cheesecakes
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Description
These Mini Hot Chocolate Cheesecakes are rich, creamy, chocolatey and so delicious! Bonus: they’re made in a muffin tin and are so easy to make!
Ingredients
FOR THE CRUST
- 1 1/4 cup finely crushed Oreos
- 2 1/2 tablespoons unsalted butter, melted
FOR THE CHOCOLATE CHEESECAKE
- 8 ounces cream cheese, room temperature
- 1/3 plus 2 tablespoons granulated sugar
- 1/4 cup unsweetened natural cocoa powder
- 3/4 teaspoon vanilla
- 1/4 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 1 egg
- 1 egg yolk
- 3 1/2 ounces semi-sweet chocolate, melted
FOR THE WHIPPED CREAM
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
FOR THE CHOCOLATE GANACHE (OPTIONAL)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
FOR THE CHOCOLATE CHEESECAKE
- Preheat oven to 325 F. Add cupcake liners to the cupcake tin. Very lightly spray the liners.
- In a medium sized bowl, stir to combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners. (I added about 1 tablespoon plus 1 teaspoon per muffin cup). Press mixture into the bottoms using a rounded tablespoon or bottom of a (clean) spice jar.
- Bake the crusts 5 minutes then remove from the oven. Set them aside to cool while you make the filling.
- Reduce oven to 300 F.
- In the bowl of an electric mixer fitted with the paddle attachment or in a large bowl using a hand mixer, mix the cream cheese and sugar on low until combined. Scrape down the sides of the bowl and mix in the cocoa until combined.
- Beat in the vanilla and sour cream on low speed. Scrape down the sides of the bowl.
- Mix in the egg followed by the egg yolk.
- Use a spatula to stir in the melted chocolate.
- Evenly distribute the batter in the prepared muffin tin, filling each cup until almost full.
- Bake for 15 minutes then turn the oven off and leave the cheesecakes in the oven with the door closed for 5 minutes.
- Remove the cheesecakes from the oven and place the pan on a wire rack to cool. Once they are cool to the touch, place the pan in the fridge to cool for at least 2 more hours. Add the ganache, if using and top with whipped cream.
FOR THE WHIPPED CREAM
- For best results, chill the bowl and whisk attachment if using stand mixer or beaters if using a hand mixer in the fridge or freezer for 15- 20 minutes before using. Beat the whipping cream on medium-high speed. Let the cream mix for a few minutes while watching carefully. When you have soft peaks, gently pour the sugar in followed by the vanilla. Continue mixing until you have medium peaks.
FOR THE CHOCOLATE GANACHE (OPTIONAL)
- Place the chocolate chips in a heatproof bowl. In a small saucepan on low heat, bring the heavy cream to a boil then pour over the chocolate chips. Do not stir.
- Allow to sit for 3 minutes then stir till smooth. Allow to cool slightly before using.
Keywords: cheesecake, cheesecakes, mini cheesecakes, chocolate, cocoa powder, whipped cream, cocoa, hot cocoa, hot chocolate
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