Mini Chocolate Cheesecakes

These Mini Chocolate Cheesecakes are smooth, creamy and made with an Oreo cookie crumb crust, chocolate ganache topping and chocolate whipped cream! A classic little treat with plenty of chocolate!

Mini Chocolate Cheesecakes recipe

Best Mini Chocolate Cheesecakes

I’m sure you know by now that I’m a BIG cheesecake fan. I have been ever since I was a kid and it’s become one of my favorite things to make and create new variations of. But of course we also need to have those classics in our back pocket. Not only can you use them as a base for something else by adding fun mix ins or toppings, but sometimes simple and classic is really all you need.

And while I already have a full sized chocolate cheesecake readily available for you, I decided we also needed the mini version. Mini versions are super cute, easily transportable and great for sharing. They’re also easier to make, since there’s no need for the water bath and the baking and cooling time goes from more than an hour to under 30 minutes. That’s some serious time saving!

How to make Mini Chocolate Cheesecakes

So let’s talk a bit about how to make these. First up is the crust. I use a cupcake pan (or technically a muffin pan) to make these mini chocolate cheesecakes and line them with paper cupcake liners. The crust is made with Oreo cookie crumbs, but you could certainly use graham crackers instead. If you choose to do that, I’d just add a bit more butter to the mix. I leave the filling in the Oreo’s when I crush them and it helps to bind the crust together, meaning you don’t need as much butter. With the graham crackers, you’d want a little more binding power from the additional butter.

Favorite Mini Chocolate Cheesecakes with bite takenMini Chocolate Cheesecakes recipe

Bake the crusts quickly and while they bake, put together the cheesecake filling. To get a full, rich chocolate flavor in these, I used both cocoa powder and melted chocolate. I find the combination works wonders in giving both a great texture and amped up chocolate flavor. I used regular unsweetened cocoa and melted dark chocolate. A little bit of both again makes a great combination so that these mini chocolate cheesecakes have rich chocolate flavor, but aren’t too overpowering.

The other ingredients are your normal ones for cheesecake, including sour cream. The sour cream also adds a nice, smooth texture and a bit of tang!

The cheesecakes bake for roughly 15 minutes, then cool a bit in the oven with the door cracked. The idea here is to cook them most of the way, then allow them to finish cooking while also slowly cooling. Not only does it help prevent cracks, but is also contributes to a smooth texture that isn’t too cooked and remains creamy.

Cool the chocolate cheesecakes right in fridge and in the pan. Once they are cool, remove them and add your favorite toppings. In my case, I added some chocolate ganache (because more chocolate is always better – am I right?), whipped cream and a Hershey’s chocolate. It’s hard to go wrong – fresh fruit would even be delicious! Whatever you add, I know they’ll be great! I hope you enjoy them as much as we do!

decorated mini cheesecakes

More Mini Cheesecakes:

Mini Baileys Chocolate Cheesecakes
Mini Mint Chocolate Oreo Cheesecakes
Mini S’mores Cheesecakes
Mini Reeses Peanut Butter Cheesecakes
No Bake Mini Chocolate Cheesecakes

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Recipe

Mini Chocolate Cheesecakes

  • Author: Life Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12-14 mini cheesecakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Mini Chocolate Cheesecakes are smooth, creamy and made with an Oreo cookie crumb crust, chocolate ganache topping and chocolate whipped cream! A classic little treat with plenty of chocolate!


Scale

Ingredients

CRUST

  • 1 cup (134g) oreo cookie crumbs
  • 2 tbsp butter, melted

CHEESECAKE FILLING

  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1/4 cup (58g) sour cream
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 4 oz chocolate, melted (I used dark chocolate)

CHOCOLATE GANACHE

  • 3 oz semi sweet chocolate chips
  • 1/4 cup heavy whipping cream

WHIPPED CREAM

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 3 tbsp (22g) powdered sugar
  • 3 tbsp (14g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • Mini chocolate bars, for topping

Instructions

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
3. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
4. Reduce oven to 300°F (148°C).
5. In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
6. Add the sour cream and vanilla extract. Beat on low speed until well combined.
7. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
8. Stir in the melted chocolate.
9. Add the filling to each cheesecake cup until cups are mostly full.
10. Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes.
11. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When the cheesecakes are cool, remove from the pan.
12. Add the chocolate chips for the ganache to a small bowl. Heat the heavy whipping cream just until it begins to boil.
13. Pour the cream over the chocolate chips and then whisk until melted and smooth.
14. Add a little chocolate ganache to the top of each cheesecake.
15. To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla to a large mixer bowl and whip on high speed until stiff peaks form.
16. Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar.
17. Refrigerate cheesecakes until ready to serve. Cheesecakes are best when stored well covered and consumed with 3-4 days.


Keywords: oreo recipe, chocolate cheesecake recipe, oreo dessert recipe, how to make chocolate whipped cream, how to make cheesecake

Enjoy!

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Recipe rating

50 Comments
  1. Ally

    I wanted to say that this recipe is absolutely delicious. It’s one that my family requests that I make for any special occasion. It’s really light and airy.
    I do want to note that it’s incredibly important for the cream cheese AND the eggs to be room temperature. I usually follow that rule but I forgot to take the eggs out and then added them straight from the fridge. The reason this is important is because once you melt your added chocolate, it’ll turn solid rather than mixing smoothly in. Other than that, thank you for a wonderful recipe.

  2. Taryn Brown

    Hi I made these decisions cheesecakes however a friend has asked me to make chocolate orange cheesecakes can I add orange to these if so suggestions please!
    I love all your recipes x

    1. Lindsay

      Glad you’ve enjoyed the recipes! As for adding orange, you could try adding some orange extract or zest to the cheesecake. I might try the zest and then maybe use the extract in some whipped cream on top.

  3. Brenda Broadhurst

    thank you for easy to follow instructions,and the easiest and most delicious cheesecake I’ve ever made.Just as good as your baileys poke cake, which is a family favorite now. Going to try Hostess cupcakes next

  4. Khimberly

    Would this work in a 7 inch springform pan? I’m the only one who eats cheesecake at my house and I wouldn’t wanna see it go to waste lol

  5. Erin

    This is the first time I’ve ever left a review on any recipe! These were absolutely phenomenal. Not overly sweet, such a rich deep chocolate flavour, and really simple to make! I made a dozen from this recipe, and they will be my new go – to! 

      1. Lindsay

        I’ve never made cheesecakes that small, so I’m not sure. You might try cutting the time in half.

    1. Megan Williams

      To make it gluten free, you would need to replace the oreo cookies with gluten free oreo cookie or chocolate cookie. Nut free is making sure your ingredients themselves don’t say they were packaged in a plant with nuts. It will say on the backs of your ingredients. I have a cousin who has nut and egg allergies. Good luck!

    1. Lindsay

      I’ve only ever used just regular cupcake liners. They are Betty Crocker brand that I get at the grocery store. You could certainly try something different though. I would think that should be fine.

  6. Naumana

    Hey, just a quick question. For the Oreo crumbs for the crust, do I crush the Oreos wirh or without the cream inside the Oreos?

  7. Natalee Hillman

    Oh and I used to swear by thermometer to assess doneness. That’s the Cook”s Illustrated geek in me. But your cooking and cooling instructions seemed pretty precise, so I went with that and left my thermometer in the drawer for a couple of your recipes. Still perfection. And yes, fun to make and put a smile on people’s faces.

  8. Natalee

    Excellent again, Lindsay. I absolutely am loving this mini cupcake-size cheesecake version concept. I looked a few times at buying those mini spring-form pans, but now I’m thinking to go full size for drama and bigger crowd; otherwise, go with mini cupcake-size for portability and speed. You’ve definitely nailed cheesecake textures and flavor. Someday I’ll try some of your non-cheesecake recipes too., but for now I’m obsessed with these minis.

    1. Lindsay

      LOL. I’m so glad you’re enjoying the cheesecake recipes! I really enjoy making them, so it’s fun to hear that you are having fun with them too.

  9. Christine B.

    I have a question: would you remove the paper liners before serving to guests or leave them on? The pictures show them removed but I wasn’t sure if that was just for demonstrative purposes.

  10. Julie G

    I am a die hard plain cheesecake lover. But, I have to admit these look soooo delicious!  And pretty too. I’m going to have to make them now. Lol

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12