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Delicious mini chocolate cheesecakes served on a decorative plate.

Mini Chocolate Cheesecakes

Creamy, chocolatey, and perfectly portioned, these mini cheesecakes offer indulgent flavors in single-serve portions. Ideal for parties or a fun baking project with kids!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Oreo cookie crumbs
  • 2 tbsp Unsalted butter, melted
For the cheesecake filling
  • 12 oz Cream cheese, room temperature Use full-fat, block-style for best results.
  • 1/2 cup Granulated sugar
  • 2 tbsp Natural unsweetened cocoa powder
  • 1/4 cup Sour cream, room temperature
  • 1/2 tsp Vanilla extract
  • 2 large Eggs, room temperature
  • 4 oz Semi-sweet chocolate, melted Use good-quality baking chocolate.
For the ganache and topping
  • 3 oz Semi-sweet chocolate chips For ganache.
  • 1/4 cup Heavy whipping cream (for ganache)
  • 3/4 cup Heavy whipping cream (for topping) Chilled.
  • 3 tbsp Powdered sugar
  • 3 tbsp Natural cocoa powder (for topping)
  • 1/2 tsp Vanilla extract (for topping)

Method
 

Preparation
  1. Preheat the oven to 325°F (162°C) and line a cupcake pan with liners.
  2. Combine the Oreo crumbs and melted butter, then press the mixture firmly into the bottom of each liner to form crusts.
  3. Bake the crusts for 5 minutes, then remove and let them cool. Lower the oven temperature to 300°F (148°C).
Mixing the filling
  1. In a large bowl, beat room-temperature cream cheese, granulated sugar, and unsweetened cocoa powder on low speed until smooth.
  2. Mix in the sour cream and vanilla extract until just combined.
  3. Add the eggs one at a time, beating slowly and scraping the bowl between additions.
  4. Gently stir in the melted semi-sweet chocolate until the batter is uniform and smooth.
Baking
  1. Fill each cupcake liner nearly to the top with the cheesecake mixture and bake for 15 minutes.
  2. Turn off the oven and leave the door closed for 10 minutes.
  3. Open the oven door slightly and let the cheesecakes cool for 20 minutes before transferring to the refrigerator.
Ganache and Topping
  1. Make the ganache by heating the heavy cream, pouring it over the chocolate chips, and whisking until smooth.
  2. Spread the warm ganache over the cooled cheesecakes.
  3. Whip the remaining heavy cream with powdered sugar, cocoa, and vanilla to stiff peaks and pipe onto each cheesecake.

Notes

For best results, use room-temperature ingredients and cool the cheesecakes gradually to prevent cracks. Store in an airtight container for up to 4 days.