These mini chocolate cheesecakes have Oreo cookie crusts and chocolate cheesecake fillings. They’re topped with chocolate ganache and homemade whipped cream. They only require 30 minutes of prep time!
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These mini chocolate cheesecakes are creamy, rich and chocolatey. They’re so easy to make. Everyone will love them!
I wanted these to be both easy to make and share. These can be made in advance and are easy to pack up and share!
If you’re looking for more chocolate desserts, try my Chocolate Flourless Cupcakes, Oreo Red Velvet Cupcakes, and these delicious Nutella Cupcakes.
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Why This Recipe Works
- These chocolate mini cheesecakes are a dream for chocolate lovers!
- They are an easy make ahead dessert. For another fun and festive chocolate treat, try my Bailey’s hot chocolate recipe.
- This recipe for mini chocolate cheesecakes is easy enough to make on a weeknight or weekend just like my chocolate cupcakes with peanut butter frosting and Nutter Butter Bars!
- They are customizable! Top with whipped cream, ganache, caramel sauce, nuts, fruit, or hot fudge sauce!
Ingredients
Ingredients
- Oreo crumbs: Oreos make a rich buttery crust just like in the one in my Oreo tart recipe! I use storebought Oreo crumbs. You can also crush Oreos in a food processor. Use regular Oreos, not Double Stuf Oreos.
- Butter: Use unsalted, melted butter for the crust.
- Semi-sweet and dark chocolate- I use both semi-sweet chocolate and dark chocolate. If you’re not a fan of dark chocolate, use only semi-sweet. For another delicious chocolate dessert, you’ll love my pecan caramel brownies!
- Cream cheese: Use brick style full fat room temperature cream cheese. For another creamy cheesecake recipe, try my lemon raspberry cheesecake bars.
- Heavy Cream- We are using heavy cream in both the cheesecake filling and the whipped cream topping. Use heavy whipping cream. It has a higher fat content and whips to stiff peaks better.
Substitutions & Variations
- Top the cheesecakes with a dusting of cocoa powder, chocolate sprinkles, toasted chopped nuts, crushed Oreos, or shaved chocolate. For another super chocolatey treat, try my hot chocolate marshmallow cookies.
- Instead of whipped cream, drizzle these chocolate mini cheesecakes with ganache, caramel sauce, strawberry sauce, pie filling, or hot fudge sauce! You could even add Nutella ganache like the one I use in my chocolate and peanut butter cake!
How to Make Mini Chocolate Cheesecakes
Quick Video Recap
Instructions
Step 1: (See photo 1 above). Combine the Oreo crumbs and melted butter. Press mixture into the bottoms of the cupcake liners. Bake at 325 F for 5 minutes. Reduce oven to 300 F.
Step 2: (See photo 2 above). Mix cream cheese and sugar until combined.
Step 3: (See photo 3 above). Mix in the cocoa powder. Add vanilla extract, heavy cream and sour cream on low speed. Mix in the egg followed by the egg yolk. Stir in the melted chocolate.
Step 4: (See photo 4 above). Divide the batter in the prepared muffin tin, filling each cup until almost full.
Step 5: (See photo 5 above). Bake 15 minutes. Turn oven off and leave the cheesecakes in the oven with the door closed for 5 minutes. Place the pan on a wire rack to cool. Once they are cool to the touch, place pan in the fridge to chill for 2 hours.
Step 6: (See photo 6 above). Top with ganache, if using. Top with whipped cream just before serving.
Expert Tips
- Compact the crust fully. This will prevent the crust from crumbling. I use the bottom of a clean spice jar for this.
- Make sure your dairy ingredients are room temperature. This will help prevent cracks in the cheesecakes.
- Use an ice cream scoop to fill the cheesecake batter in the pan. It helps divide them evenly and is the least messy way.
- Top the cupcakes with whipped cream just before serving. Plop some whipped cream on top with a spoon or pipe it on. I used a Wilton 1M tip for mine.
Recipe FAQs
Use good quality baking chocolate from the baking aisle. I like a combination of semi-sweet and dark chocolate. The dark chocolate adds an elevated flavor while semi-sweet gives some sweetness. Feel free to use all semi-sweet if you’re not a fan of dark chocolate.
The tops will puff up and will look set when they’re done. The edges should be completely set, but the centers will be just a little bit jiggly. The cheesecakes will continue to set up while they cool and when they’re in the refrigerator.
Store in an airtight container in the fridge for up to 5 days.
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Mini Chocolate Cheesecakes
Ingredients
Oreo Crust
- 1 cup (160 g) Oreo crumbs
- 3½ tablespoons (49 g) unsalted butter melted
Chocolate Cheesecake
- 8 ounces (226.8 g) cream cheese full fat, brick style, room temperature
- ½ cup (0.5 g) granulated sugar
- 1/4 cup (21.5 g) unsweetened natural cocoa powder
- 1 teaspoon (1 teaspoon) vanilla
- 1/4 cup (57.5 g) sour cream full fat, room temperature
- 1/4 cup (59.15 ml) heavy cream room temperature
- 1 (1) large egg room temperature
- 1 (1) egg yolk
- 2 ounces (56.7 g) semi-sweet chocolate melted
- 1½ ounces (42.52 g) dark chocolate melted (or substitute with semi-sweet chocolate)
Whipped Cream
- 1 cup (236.59 ml) heavy cream cold
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon (1/2 teaspoon) vanilla extract
Chocolate Ganache (optional)
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1/4 cup (59.15 ml) heavy cream
Instructions
Chocolate Cheesecakes
- Preheat oven to 325 F. Add cupcake liners to the muffin pan.
- 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.
- Place the chopped chocolate in a microwave safe bowl. Microwave the chocolate for 20 seconds then stir. Continue microwaving and stirring until chocolate has melted completely. Set aside to cool slightly.
- 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 extract, heavy cream and sour cream on low speed. Use a spatula to scrape down the sides and bottom of the bowl.
- Mix in the egg followed by the egg yolk.
- Use a spatula to stir in the melted chocolate until just incorporated.
- 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.
- If using ganache, spoon about 1/2 tablespoon of ganache on the top of each cheesecake. Use the back of a spoon or an offset spatula to spread it. Cover and place in the fridge for about 10 minutes to allow the chocolate ganache to set.
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. If you don't have room in your fridge or freezer, you can stip chilling the bowl.
- Beat the whipping cream on medium-high speed. Let the cream mix for a few minutes while watching carefully. When you have soft peaks, add thepowdered sugar followed by the vanilla extract. Continue mixing until stiff peaks form.
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 with a metal spoon til smooth. Allow to cool slightly before using.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
*This site contains affiliate links which means that I may receive commissions for purchases made through these links. Please know I only link to products that I use and can recommend based on my experience!
Ali
These look delicious. I do see you say not to use a mini muffin tin; not sure why? I’d like to try making them in a mini muffin tin for my retirement community Valentines party. I do think I will need to adjust the baking time. Any suggestions! Thanks
Natalie
Hi Ali, Thanks for your comment. I haven’t made these in a mini muffin tin yet, so unfortunately I can’t say how much time they’d take. That said, I think you could make them in a mini muffin pan and great idea to make them for a Valentine’s Day party (but as you know you would just need to keep an eye on them so as not to overbake them). Please let me know if you have any other questions. Happy Valentine’s Day!
Sherrie
I just made a batch using the mini pan. They came out just fine baked as directed. I ended up w 36 total. I used 1/2 T crumbs in the bottom of each. My only critique is that the amount of butter called for in the crumb crust made the mixture quite oily. I ended up adding more crumbs (I eyeballed this) to get what I thought would be a better ratio.
Natalie Ward
Hi Sherrie, Thanks so much for making these mini cheesecakes and for sharing your helpful feedback. I’ll definitely look into the amount of butter in the crust. Have a nice day!
Stacey
Great recipe to follow, these baked perfectly and they taste so good!
Natalie
Hi Stacey! So happy you enjoyed this recipe. Thanks so much for making it and for taking the time to share your feedback! Have a fantastic week!
Shelly
I made these for Valentines Day and passed them out as gifts to my preschool co-teachers and secretary. Our secretary said her family passed one around because they all wanted a bite, and our director said it was better than the Cheesecake Factory. They are AMAZING!
Natalie
Hi Shelly-Thank you so much for making this recipe for Valentine’s Day and for taking the time to comment. I’m so so happy these cheesecakes were such a big hit with your co-workers. That comment from your director made my day! 🙂 Have a great weekend! -Natalie
Pamela
These are dangerous good!!!
Natalie
Haha love that description! Thank you for making them!
Connee
I’m excited to make these for Thanksgiving. however, it says 1/2 sugar but doesn’t say what? is is 1/2 cup? Can you please clarify? assume it’s cup. thank you and happy thanksgiving!,
Natalie
Hi Connee, So sorry about that! Yes you are right-it should be 1/2 cup sugar. I just fixed it in the recipe. Thanks so much for bringing that to my attention. Can’t wait for you to make these and happy Thanksgiving to you too!! xo Natalie
Kelly
Made these last night as I happened to come across this recipe!
Very highly recommended. Turned out super yummy
Natalie
Yay love to hear that Kelly!
Sara
Your recipe calls for 1/4 cup of heavy cream at room temperature as part of the cheesecake filling but it is not included in the steps. Can you please clarify?! Thanks!
Natalie
Hi Sara, I’m so sorry about that. I’ve just updated the recipe card. The heavy cream should be added with the sour cream in step 6. Thanks so much for bringing that to my attention. Please let me know if you have any other questions!
Kathy
Can I double the recipe and bake in a 24 count muffin tin?
Natalie
Hi Kathy, I haven’t tried that, but I don’t see any reason why it wouldn’t work 🙂 Please let me know if you have any other questions. Hope you enjoy them!
Charlotte
When you use Oreo cookies, do you discard the filling before you crush them.
Natalie Ward
Hi Charlotte, Good question. Nope, no need to discard the filling. You use the whole Oreo filling and all! Please let me know if you have any other questions. Enjoy!