These mini chocolate cheesecake have four layers of chocolate! They have an Oreo crust, creamy baked chocolate cheesecake, chocolate ganache, and a chocolate whipped cream. The cheesecakes are made in a muffin tin with no water bath required. This chocolate cheesecake recipe is perfect for chocolate lovers!
I absolutely love these individual mini chocolate cheesecakes. They are easy to make, so they are perfect when you don't want to make a whole cheesecake.
The best part about these triple chocolate cheesecakes is the chocolate whipped cream on top. It makes the whole experience super rich and creamy. These are perfect for a special occasion like valentine's day!
Why This Recipe Works
- Oreo crust- The crust gets compacted into the muffin pan. You can't have chocolate cheesecake without Oreos!
- Chocolate cheesecake- These cheesecake batter is super creamy and gets baked on top of the Oreo crust.
- Chocolate ganache- The chocolate ganache on top heightens the chocolate flavor.
- Creamy chocolate whipped cream- Now, you can make these without whipped cream, however they taste SO good with the whipped cream.
- Easy to make- This recipe is easy to make because no water bath is needed!
Here are some notes on the ingredients for these mini cheesecakes. For a full list of ingredients, check out the recipe card below.
- Oreos- Use the regular Oreos. I don't recommend double stuff Oreos because there will be too much moisture from the creamy filling.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Unsweetened cocoa powder- For this recipe I used dutch-process cocoa powder, but you can use natural. Dutch-process gives a more rich chocolate flavor.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
- Heavy cream- For the heavy cream in the cheesecake batter, pull it out 2 hours before baking. The heavy cream for the ganache and whipped cream needs to be cold.
- Eggs- Pull the large eggs out 2 hours before baking.
- Chocolate chips- Use semisweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
Step By Step Instructions
Here is how to make and bake these mini cheesecakes. This recipe uses a stand mixer or a hand mixer (electric mixer).
STEP 1: Blend the Oreos. Use a food processor to blend the Oreo cookies into fine crumbs. In a small bowl, mix the Oreo crumbs and melted butter together using a fork.
STEP 2: Scoop the Oreo cookie crust. In a muffin tin with cupcake liners, use 1 Tablespoon and scoop the crust into every muffin hole.
Then, use the back of a spice jar or measuring cup and compact the crust. Set aside.
STEP 3: Beat the cream cheese and sugar. In a large mixing bowl on high speed, beat the cream cheese for 1 minute. Then, add in the white sugar and cocoa powder. Beat that on high for 1 minute.
Make sure to scrape the bottom and sides of the bowl with a rubber spatula.
STEP 4: Add in wet ingredients. Next, add in sour cream, heavy cream, and vanilla extract to the cream cheese mixture.
Next, add in the eggs on low speed.
STEP 5: Scoop the batter. Next, use a cookie scoop to scoop the batter on top of the crust. It is the best way (and the easiest way) to scoop the batter.
STEP 6: Bake the cheesecakes. Bake the mini cheesecakes for 19-22 minutes. Let them cool completely on a cooling rack.
Then, chill overnight or at least 6 hours. Keep the liners on until they are completely chilled.
Decorating The Cheesecakes
Once they are completely chilled, top them with the chocolate ganache and the chocolate whipped cream.
Spoon a ½ Tablespoon of ganache over the top of each cheesecake. Then, I used Wilton 1M tip to decorate with the whipped cream.
Expert Baking Tips
- Make sure all the dairy ingredients are room temperature before baking. This helps to prevent cracks in the cheesecakes.
- The Oreo crust needs to compacted down fully. This will keep it from crumbling.
- Beat all the wet ingredients besides the eggs on high speed. You want a very smooth and creamy batter.
- 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.
- This recipe doesn't need a water bath because it is a small surface and smaller bake time.
- The cheesecakes need to be chilled overnight for the best texture.
You can make this into cheesecake bars! Follow the same directions, but you cause a 8X8 inch square baking pan.
Yes, use this Ultimate Triple Chocolate Cheesecake recipe.
From the pictures above, you can tell that mine sank a little. Which the chocolate ganache filled in perfectly. If your sank too much or cracked, it was either not baked enough, baked too long, or too much air was in the eggs.
Storing and Freezing
Store these mini chocolate cheesecakes in an airtight container like a cake carrier and chill up to 5 days in the fridge.
The mini cheesecakes can be frozen ahead of time. Let them chill overnight first, then wrap tightly in plastic wrap. Freeze up to 30 days.
Let them thaw on the counter for at least 1 hour. Then, decorate.
Other Cheesecake Recipes To Try
Make sure to leave me a star review below!
Mini Chocolate Cheesecakes
- 1 ½ cups Oreo crumbs about 1 full row plus 3 cookies of a regular Oreo pack.
- 3 tablespoon Unsalted butter melted
- 12 oz Cream cheese full fat, room temperature
- ¾ cup White granulated sugar
- ⅓ cup Unsweetened cocoa powder
- ¼ cup Sour cream room temperature
- ⅛ cup Heavy cream room temperature
- ½ teaspoon Pure vanilla extract
- 2 Large egg room temperature
- ½ cup Semi-sweet chocolate chips
- ¼ cup Heavy cream
Chocolate Whipped Cream
- 1 cup Heavy cream cold
- ⅓ cup Powdered sugar
- 3 tablespoon Unsweetened cocoa powder
- ½ teaspoon Pure vanilla extract
- 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.
- Scoop 1 tablespoon of crumbs into each muffin cup. Use a ⅛ measuring cup or the bottom of a spice jar to compact the crust down.
- Use a stand mixer or hand mixer, and beat the cream cheese on medium-high for 1 minute. Scrape the bowl. Add in the sugar and cocoa powder, and mix on low until it is incorporated, then turn to medium-high and beat for 1 minute. Scrape the bowl.
- Add in the sour cream, heavy cream, and vanilla. Beat for 1 minute until smooth with no chunks. Add the eggs and mix on low. Halfway through the egg being mixed, stop the mixing and scrape the bowl. Then, mix again until just combined.
- Fill the muffin liners with the batter. Use all of the batter.
- Bake for 19-22 minutes until it is puffy and the edges are set. Turn off the oven and crack the door. Let the cheesecakes sit for 20 minutes. Then, transfer to a cooling rack. Allow to cool completely. Cover and store in the fridge for 6 hours to overnight.
- In a small bowl, pour in the chocolate chips. Set aside. In a saucepan, heat the heavy cream on medium-low until steaming and hot. Pour hot cream over chocolate chips
- Let the heavy cream sit for 1 minute and 30 seconds. Then, stir with a rubber spatula until smooth and glossy.
- Use a ½ tablespoon 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
- Store a metal bowl and whisk attachment in the freezer for 10 minutes. A cold bowl makes it easy to whip up the whipped cream.
- Pour the heavy cream, powdered sugar, cocoa powder, and vanilla. Mix on low until it starts incorporate. Then, switch to high and beat until stiff peaks form. This should take 2-5 minutes.
- 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.