Mini Chocolate Cheesecakes

5 from 13 votes

These Mini Chocolate Cheesecakes are rich, chocolatey and so delicious! They're easy to make and are perfect for sharing!

Prep Time25

Cook Time15

Course: Cakes

Cuisine: American

Diet: Vegetarian

Servings: mini cheesecakes

Calories: 385kcal

Author: Natalie

Equipment

Ingredients

Oreo Crust

1 cup Oreo crumbs
3½ tablespoons unsalted butter melted

Chocolate Cheesecake

8 ounces cream cheese full fat, brick style, room temperature
½ granulated sugar
1/4 cup unsweetened natural cocoa powder
1 teaspoon vanilla
1/4 cup sour cream full fat, room temperature
1/4 cup heavy cream room temperature
1 large egg room temperature
1 egg yolk
2 ounces semi-sweet chocolate melted
1½ ounces dark chocolate melted (or substitute with semi-sweet chocolate)

Whipped Cream

1 cup heavy cream cold
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Chocolate Ganache (optional)

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

US Customary - Metric

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.

Notes

Muffin pan: Use a standard, regular muffin pan. Do not use a mini muffin pan.

Ice cream scoop: Use an ice cream scoop to fill the cheesecake batter in the pan. It helps divide them evenly and is the least messy way.

Oreo crust: I use storebought Oreo crumbs. You should be able to find them in the baking aisle of the grocery store. You can also crush Oreos in a food processor. Use regular Oreos. I do not recommend Double Stuf Oreos. They have too much cream in them. Compact the crust fully. This will prevent the crust from crumbling. I like to use the bottom of a clean spice jar for this.

Sour cream and cream cheese: I recommend full fat sour cream and cream cheese for added flavor and a rich texture. Use brick style cream cheese, not the kind in the tub.

Room temperature ingredients: Make sure all the ingredients for the filling are at room temperature. This will help prevent cracks in the cheesecakes.

Toppings: Top the cheesecakes with a dusting of cocoa powder, chocolate sprinkles, toasted chopped nuts, crushed Oreos, or shaved chocolate. Instead of whipped cream, drizzle these chocolate mini cheesecakes with ganache, caramel sauce, strawberry sauce, pie filling, or hot fudge sauce!

Whipped Cream: 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. Start in the middle and build the whipped cream on top of itself.

Storage: Store mini chocolate cheesecakes in an airtight container in the fridge for up to 5 days.

Nutrition