Mini Chocolate Cheesecakes
These mini chocolate cheesecakes would be perfect for any party or bbq. They are baked on an Oreo crust in a 12 cup muffin tin. It has a creamy chocolate cheesecake, chocolate ganache, and chocolate whipped cream.
Mini cheesecakes are much easier to make and more convenient to serve than a full sized cheesecake. You don’t even need a water bath! They are also in perfect single serve portion sizes so you can put them out on a tray to grab or just pass them out to your guests! Don’t worry they still pack the full flavor and have the creamy texture of classic cheesecake.
Here is why mini cheesecakes are so good
These mini chocolate cheesecakes pack everything that is good about chocolate cheesecake into an easy and convenient form!
- Easy recipe: Mini cheesecakes aren’t as sensitive to cracking or deflating as full sized ones. This recipe is easy to make!
- Rich chocolate flavor: These cheesecakes have a great flavor, from their Oreo crust, chocolate cheesecake, and through the chocolate ganache and chocolate whipped cream topping.
- Perfect size: These single serve cheesecakes are perfect for easy serving. You can just pass one to each guest or leave them on a tray for guests to grab on the go!
If you love chocolate and cheesecake then these convenient desserts are perfect for your next party!
The chocolate balls on top of the mini cheesecakes are chocolate pearls.
Tips for making chocolate cheesecakes
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure all the dairy ingredients are room temperature before baking. This helps to prevent cracks in the cheesecakes.
- Tip 2: Add the eggs in at low speed, be careful to not to over mix. If you add too much air into the eggs, they will produce air bubbles that will expand and fall quickly when baking. This causes cracks.
- Tip 3: The cheesecakes need to be chilled overnight for the best texture.
- Tip 4: When filling the muffin cups with the cheesecake batter, you will want them filled until about 1/4 inch from the top of the muffin liner rather than the top of the pan.
How to decorate mini cheesecakes
Once they are completely chilled, top them with the chocolate ganache and the chocolate whipped cream.
Spoon a 1/2 Tablespoon of ganache over the top of each cheesecake. Then, I used Wilton 1M tip to decorate with the whipped cream.
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Keyword FAQ’s
Can I make this in a different pan?
You can make this into cheesecake bars! Follow the same directions, but you can use an 8X8 inch square baking pan.
Can I make this into a whole cheesecake?
Yes, use this Ultimate Triple Chocolate Cheesecake recipe. Or you can use this chocolate cheesecake bars recipe!
Why did the middle of the cheesecakes sink?
If yours sank too much or cracked, it was either not baked enough, baked too long, or too much air was in the eggs. Don’t worry as usually you can cover cracks with the chocolate ganache or fill in a sunken center with the chocolate whipped cream!
How can I store the mini cheesecakes?
Store these mini cheesecakes in an airtight container like a cake carrier and chill them for up to 5 days.
You can freeze them before decorating by wrapping them tightly in plastic wrap and placing in the freezer for up to 30 days. Let them thaw on the counter for 1 hour before decorating.
For more cheesecake recipes, check out my
- Chocolate Cheesecake Bars
- New York Style Cheesecake
- S’mores Cheesecake
- Banana Pudding Cheesecake
- Chocolate Peanut Butter Cheesecake
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Mini Chocolate Cheesecakes
Ingredients
Oreo Crust
- 1 1/2 cups Oreo crumbs, 13 Oreos
- 3 TBSP Unsalted butter, melted
Chocolate Cheesecake
- 12 oz Cream cheese, full fat, room temperature
- 3/4 cup White granulated sugar
- 1/3 cup Unsweetened cocoa powder
- 1/4 cup Sour cream, room temperature
- 1 tsp Pure vanilla extract
- 2 Large egg, room temperature
- 1 Egg yolk, room temperature
Chocolate Ganache
- 1/2 cup Semi-sweet chocolate chips
- 1/4 cup Heavy cream
Chocolate Whipped Cream
- 1 cup Heavy cream, cold
- 1/3 cup Powdered sugar
- 3 TBSP Unsweetened cocoa powder
- 1/2 tsp Pure vanilla extract
Instructions
Oreo Crust
- Preheat oven to 325F. Prepare a 12 cup muffin tin with 12 muffin liners. Set aside.
- Use a food processor/blender and crush up the Oreos into fine crumbs. Pour the crumbs into a bowl. Add in the melted butter, and use a fork to mix them together. It should all be wet and thickened.1 1/2 cups Oreo crumbs, 3 TBSP Unsalted butter
- Scoop 1 TBSP of crumbs into each muffin cup. Use a 1/8 measuring cup or the bottom of a spice jar to compact the crust down.
- Bake for 5 minutes
Chocolate Cheesecake
- Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes.12 oz Cream cheese, 3/4 cup White granulated sugar, 1/3 cup Unsweetened cocoa powder
- Add in the sour cream, and vanilla. Beat on medium speed until smooth.. Add the eggs and mix on low speed until just combined1/4 cup Sour cream, 1 tsp Pure vanilla extract, 2 Large egg, 1 Egg yolk
- Use a large cookie scoop to scoop the batter. It should be filled almost all the way to the top of the liner, about 1/4 inch space on top.
- Bake for 16-18 minutes. The cheesecakes should have set edges and a slightly jiggly middle.
- Turn off the oven and crack open the door. Cool for 15 minutes before taking out of the oven. Use a fork to pop the cheesecakes out of the muffin pan and place on a cooling rack to cool completely.
- Chill for 6 hours or overnight.
Chocolate Ganache
- In a small bowl, pour in the chocolate chips. In a saucepan, heat the heavy cream on medium-low until steaming and hot. Pour hot cream over chocolate chips1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
- Let the heavy cream sit for 1 minute and 30 seconds. Then, stir with a rubber spatula until smooth and glossy.
- Use a 1/2 TBSP and scoop the chocolate on top of each cheesecake. Use an icing spatula to smooth the chocolate to the edges. Cover and place in the fridge for at least 10 minutes for the chocolate to set.
Chocolate Whipped Cream
- Pour the heavy cream, powdered sugar, cocoa powder, and vanilla into a metal bowl. Using a mixer with a whisk attachment, beat on high speed until stiff peaks form.1 cup Heavy cream, 1/3 cup Powdered sugar, 3 TBSP Unsweetened cocoa powder, 1/2 tsp Pure vanilla extract
- Pipe the whipped cream into swirls on top of the cheesecakes. I used the wilton 1M tip. Sprinkle with chocolate sprinkles if you have them.
- Cover and store in the fridge until ready to serve.
Girlll! I nearly destroyed my phone drooling all over it! I’ve had my eye on your mini-chocolate cheesecakes since the 24th April! The greedy girl that I am wanted another layer… of chocolate cake, to give it a wee bit more height! A dear friend’s 80th birthday is tomorrow, so that was my time line. I’m in a rough MS flare right now and had to split up the tasks. Lay down, strategize, hit it, and lay back down;) I get quite clumsy and spill, splatter, drop, but I was determined! I love your site, how you describe tasks, the way you organize your instructions, along with your gorgeous, mouth drooling pictures! These babies are fabulous!! Hubby and I split 1, as you made it, and it was that perfect bite! He said, “you don’t need to make a chocolate cake layer!! But this friend is Italian and loves decadent deserts and chocolate is his wife’s favorite!.. so, even though I wasn’t allowed to make him a big dessert this time..( he wants to live.. and I want him to live!!!) I felt I needed to make him and his wife, 1 each, over the top, yummy delicious, and beautiful to boot, thus, the layer of cake! 😅 Thank you Stephanie; I love your blog and look forward to exploring more of your delightful dishes!!
I made these yesterday for my husband’s birthday. They turned out SO good and were delicious!! They have a good chocolate taste but not too overwhelming and they are so light and fluffy. Definitely recommend making these!
Excellent recipe! I made this for my coworkers and one said, “You could sell this in a bakery and make a fortune.”
This worked exactly as written, thanks! Everybody loved it. Made it twice already
Hi there! Mini cupcakes or regular?
I used a 12 cup muffin pan.
Hi! Any substitute for the heavy cream in the filling or could I just leave it out?
You can just add more sour cream instead.
The best mini chocolate cheesecakes ever!!! My kids loved them!! Definitely doing again soon!!
Hi, is there any way to substitute some orange zest/ juice to make choc orange cheesecakes? Thanks ☺️
Yes you can! Add zest of 1 orange and 1 TBSP of orange juice.
Does the whip cream hold its form in the fridge? Or do I need to decorate with that right before serving?
I do recommend for the best look to top with the whipped cream right before serving.
These cheesecakes so easy to make and so good!
Hi chef …is there any substitute for sour cream ….
You can use a full fat greek yogurt!
Hey, How can I make this without eggs ?
These are amazing!