Ultimate Mini Chocolate Cheesecakes

ULTIMATE MINI CHOCOLATE CHEESECAKES

10/26/2022

If you love chocolate, Ultimate Mini Chocolate Cheesecakes are insanely decadent and are going to make all of your chocolate dreams come true! Featuring a crunchy Oreo cookie crust, creamy chocolate cheesecake filling, and topped with a silky dark chocolate ganache…these are a total showstopper for holidays and special events, and perfect for serving a crowd!

Ultimate Mini Chocolate Cheesecakes

START WITH THE RIGHT INGREDIENTS FOR PERFECT CHOCOLATE CHEESECAKE:

Oreos - Use classic, regular Oreos for this recipe – no double stuff or off-brands.
Cream cheese - Use full fat cream cheese – I recommend Philadelphia Cream Cheese blocks. Doi not use cream cheese tubs or whipped cream cheese for this recipe.
Sour Cream - Use full fat sour cream.
Unsweetened Cocoa Powder - For this recipe I recommend Dutch-process cocoa powder for the deepest color and rich chocolate flavor, but you can use natural cocoa powder in a pinch.
Quality Chocolate - I recommend high-quality chocolate, such as Lindt or Ghirardelli, for this recipe. Chocolate chips should not be substituted.
Heavy Cream - For the heavy cream (whipping cream) in the cheesecake filling, bring to room temperature before using. When making the Dark Chocolate Ganache or sweetened whipped cream (for garnish), you’ll need to use icy-cold whipping cream.

Ultimate Mini Chocolate Cheesecakes

EXPERT BAKING TIPS FOR THE BEST CHOCOLATE CHEESECAKE:

Room temperature ingredients are crucial when making any cheesecake! Be sure to bring your cream cheese, eggs, egg yolks, and heavy cream and sour cream to room temperature before you begin assembling the cheesecake filling, which keep your cheesecakes from cracking.
You can use any full-fat brand of cream cheese, but I recommend Philadelphia Cream Cheese blocks. Do not use cream cheese tubs or whipped cream cheese for this recipe. And while we’re talking about full-fat, for creamiest cheesecake make sure that you use regular sour cream – no lite or fat-free sour cream!
I recommend high-quality chocolate, such as Lindt or Ghirardelli, for this recipe. Chocolate chips should not be substituted.
To make the chocolate cookie crust, all you need is melted butter and classic Oreo cookies. Do NOT remove the cream filling from the center of the cookies!

To easily make Oreo cookie crumbs for the crust, simply add cookies in a blender or food processor a few at a time and pulse until finely crushed.
Add the eggs one at a time, and beat in at low speed, being 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, which causes cracks.

Baking Mini Cheesecakes:

To prevent the crust and cheesecakes from sticking to the pan, line your muffin pan with non-stick paper liners and spray them lightly with nonstick baking spray.
The crust is pre-baked for 5 minutes. Be sure to allow the crust to cool to room temperature before you pour the cheesecake filling on top.
Don’t forget to lower the oven temperature to 300 degrees for baking the cheesecakes!
Be sure you don’t overbake! These mini cheesecakes will continue to cook and set as they cool, so don’t worry if they look a little jiggly when you first remove them from the oven.

Chilling Cheesecake:

Like all cheesecake, mini chocolate cheesecakes need at least 4 hours of chill time before serving.
These mini chocolate cheesecakes are the perfect dessert to make ahead of time! They will keep, stored in the refrigerator, for up to 3 days. You can also freeze them in an airtight container and save them for a rainy day!

Ultimate Mini Chocolate Cheesecakes

MINI CHOCOLATE CHEESECAKE RECIPE VARIATIONS:

Salted Caramel Chocolate Mini Cheesecakes: Drizzle top of ganache-covered cheesecake with a drizzle of room temperature salted caramel sauce and a sprinkle of sea salt flakes before serving.
Chocolate Mint Mini Cheesecakes: Add 1 teaspoon of pure peppermint extract to the cheesecake filling; garnish with chopped Andes mints.
Nutella Mini Cheesecakes: Substitute Nutella spread (at room temperature) for the melted chocolate in the cheesecake filling. Garnish with chopped hazelnuts or Ferrero Rocher candies.
Chocolate Chip Chocolate Mini Cheesecakes: Add ¾ cup mini chocolate chips to the cheesecake filling; garnish with mini chocolate chips.
English Toffee Chocolate Mini Cheesecakes: Add ¾ cup English Toffee bits or Heath Bar bits to the cheesecake filling; garnish with a sprinkle of English Toffee or Heath Bar bits.
Chocolate Espresso Mini Cheesecakes: Add ½ tablespoon espresso powder to the cheesecake filling; garnish with a sprinkle of cinnamon and chocolate-covered espresso beans.
Dark Chocolate Raspberry Mini Cheesecakes: Add 1 teaspoon of pure raspberry extract or raspberry emulsion to the cheesecake filling; add ½ teaspoon of raspberry extract or emulsion to the ganache before whisking together; garnish with a sprinkle of freeze-dried raspberries or top with sweetened whipped cream and fresh raspberries.

Ultimate Mini Chocolate Cheesecakes

ULTIMATE MINI CHOCOLATE CHEESECAKES

Ultimate Mini Chocolate Cheesecakes

INGREDIENTS:
Oreo Cookie Crust:
(1) package Oreo cookies (36 cookies - crushed into fine crumbs)
8 tablespoons (4 ounces) unsalted butter (melted)

Chocolate Cheesecake Filling:
2 large eggs plus 2 egg yolks (room temperature)
1/2 cup (4 ounces) heavy cream (room temperature)
16 ounces full-fat cream cheese (room temperature)
2/3 cup sour cream (room temperature)
7 ounces semi-sweet chocolate (finely chopped)
2/3 cup granulated sugar
1 Tablespoon unsweetened natural cocoa powder
1 teaspoon pure vanilla extract

Chocolate Ganache:
12 ounces semi-sweet chocolate (finely chopped)
1 cup heavy cream (whipping cream)

Garnish:
Salted Caramel (to drizzle)
Chocolate Sprinkles
Mini Semi-Sweet Chocolate Chips
Sweetened Whipped Cream or Chocolate Whipped Cream
Chocolate Curls

HOW I MAKE THESE:

Remove eggs, heavy cream, cream cheese and sour cream from the refrigerator and allow to come to room temperature.
PREPARE OREO COOKIE CRUST: Preheat oven to 325 degrees. Line two 12-mold muffin tins with non-stick paper liners. Spray liners lightly with non-stick baking spray; set aside.
Add the oreo cookies in a blender or food processor a few at a time and pulse until finely crushed.
In a medium bowl, combine the cookie crumbs with the melted butter and stir well until evenly blended.
Divide the mixture evenly between the cupcake liners (about 1 heaping tablespoon in each) and press firmly into the bottom of each mold. I use the bottom of a small glass to press the cookie mixture down evenly and firmly.
Bake crusts in preheated oven for 5 minutes. Remove from the oven and cool on a wire rack while you make the filling.
Reduce oven temp to 300°F.
PREPARE CHOCOLATE CHEESECAKE FILLING: Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a double boiler insert or heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
Reduce the heat to low and add the chopped chocolate to the insert. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Remove from the heat; set aside.
In the bowl of an electric mixer fitted with a flex edge beater (or in a large bowl using an electric hand mixer), blend the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes.
Add in the sugar and cocoa powder and beat until smooth.
Add the eggs and egg yolks one at a time, and beat at low speed between each addition, being careful not to overmix.
Add the heavy cream, melted chocolate and vanilla and mix on low just until blended.
Divide the filling evenly among the cupcake liners, pouring the batter over the crust and filling each mold until it’s almost full.
REMINDER TO REDUCE OVEN TEMP TO 300 DEGREES! Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.
Carefully remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely.
Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
PREPARE CHOCOLATE GANACHE: Add the chopped chocolate to a small heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to simmer and bubble around the edges.
Pour the hot cream over the chocolate and let sit undisturbed for 5 minutes.
Vigorously whisk until chocolate is melted and completely smooth.
Add a little chocolate ganache to the top of each cooled cheesecake, then top with sprinkles, chocolate curls or grated chocolate. If you’ll be garnishing with sweetened whipped cream, chocolate whipped cream or drizzling with caramel sauce, wait until right before serving to top the cooled ganache.
SERVING: Refrigerate cheesecakes until ready to serve. To serve, you can either serve in the parchment liner for a casual event, or remove the liners and place on a serving platter to make it easier for your guests to enjoy.
Cheesecakes will keep, stored in the fridge and covered, for up to 3 days.

YIELD: 24 mini-cheesecakes

RECIPE NOTES:

Use the Right Ingredients for the Best Cheesecake:

Oreos - Use classic, regular Oreos for this recipe – no double stuff or off-brands.
Cream cheese - Use full fat cream cheese – I recommend Philadelphia Cream Cheese blocks. Doi not use cream cheese tubs or whipped cream cheese for this recipe.
Sour Cream - Use full fat sour cream.
Unsweetened Cocoa Powder - For this recipe I recommend Dutch-process cocoa powder for the deepest color and rich chocolate flavor, but you can use natural cocoa powder in a pinch.
Quality Chocolate - I recommend high-quality chocolate, such as Lindt or Ghirardelli, for this recipe. Chocolate chips should not be substituted.
Heavy Cream - For the heavy cream (whipping cream) in the cheesecake filling, bring to room temperature before using. When making the Dark Chocolate Ganache or sweetened whipped cream (for garnish), you’ll need to use icy-cold whipping cream.

EXPERT BAKING TIPS FOR THE BEST CHEESECAKE:

Room temperature ingredients are crucial when making any cheesecake! Be sure to bring your cream cheese, eggs, egg yolks, and heavy cream and sour cream to room temperature before you begin assembling the cheesecake filling, which keep your cheesecakes from cracking.
You can use any full-fat brand of cream cheese, but I recommend Philadelphia Cream Cheese blocks. Do not use cream cheese tubs or whipped cream cheese for this recipe. And while we’re talking about full-fat, for creamiest cheesecake make sure that you use regular sour cream – no lite or fat-free sour cream!
I recommend high-quality chocolate, such as Lindt or Ghirardelli, for this recipe. Chocolate chips should not be substituted.
To make the chocolate cookie crust, all you need is melted butter and classic Oreo cookies. Do NOT remove the cream filling from the center of the cookies!

To easily make Oreo cookie crumbs for the crust, simply add cookies in a blender or food processor a few at a time and pulse until finely crushed.
Add the eggs one at a time, and beat in at low speed, being 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, which causes cracks.

Baking Mini Cheesecakes:

To prevent the crust and cheesecakes from sticking to the pan, line your muffin pan with non-stick paper liners and spray them lightly with nonstick baking spray.
The crust is pre-baked for 5 minutes. Be sure to allow the crust to cool to room temperature before you pour the cheesecake filling on top.
Don’t forget to lower the oven temperature to 300 degrees for baking the cheesecakes!
Be sure you don’t overbake! These mini cheesecakes will continue to cook and set as they cool, so don’t worry if they look a little jiggly when you first remove them from the oven.

Chilling Cheesecake:

Like all cheesecake, mini chocolate cheesecakes need at least 4 hours of chill time before serving.
These mini chocolate cheesecakes are the perfect dessert to make ahead of time! They will keep, stored in the refrigerator, for up to 3 days. You can also freeze them in an airtight container and save them for a rainy day!

How to Make Chocolate Ganache:

Chocolate ganache is super easy to make! After chopping your good quality chocolate bars, simply combine with warm heavy cream, let it sit for 5 minutes, and then whisk or stir until it’s shiny and well combined. Perfectly easy!
If you want to add sprinkles or mini-chocolate chips as garnish, I typically sprinkle them on as soon as I have spooned the warm chocolate ganache on top, which will allow your pretty garnish to “stick” to the top.
For special occasions, you can also top each mini chocolate cheesecake with a dollop of sweetened whipped cream and sprinkle with chocolate curls or a dusting of cocoa powder.
If you love caramel or salted caramel, you can also drizzle the top with a swirl of caramel or salted caramel sauce – so decadent!

Can Mini Chocolate Cheesecakes be made ahead of time?

ABSOLUTELY! Simply cool the undecorated individual cheesecakes completely, and wrap each one with plastic wrap. Place all of the individually-wrapped cheesecakes in a large airtight container, and refrigerate for up to 3 days in advance, or freeze for up to two months! If you do freeze the cheesecakes, the night before serving place the container in the refrigerator and allow to thaw overnight unopened – this prevents moisture from ruining your cheesecakes.
The day you plan on serving, top with fresh Chocolate Ganache and chill until ready to serve.

CHOCOLATE CHEESECAKE RECIPE VARIATIONS:

Salted Caramel Chocolate Mini Cheesecakes: Drizzle top of ganache-covered cheesecake with a drizzle of room temperature salted caramel sauce and a sprinkle of sea salt flakes before serving.

Chocolate Mint Mini Cheesecakes: Add 1 teaspoon of pure peppermint extract to the cheesecake filling; garnish with chopped Andes mints.

Nutella Mini Cheesecakes: Substitute Nutella spread (at room temperature) for the melted chocolate in the cheesecake filling. Garnish with chopped hazelnuts or Ferrero Rocher candies.

Chocolate Chip Chocolate Mini Cheesecakes: Add ¾ cup mini chocolate chips to the cheesecake filling; garnish with mini chocolate chips.

English Toffee Chocolate Mini Cheesecakes: Add ¾ cup English Toffee bits or Heath Bar bits to the cheesecake filling; garnish with a sprinkle of English Toffee or Heath Bar bits.

Chocolate Espresso Mini Cheesecakes: Add ½ tablespoon espresso powder to the cheesecake filling; garnish with a sprinkle of cinnamon and chocolate-covered espresso beans.

Dark Chocolate Raspberry Mini Cheesecakes: Add 1 teaspoon of pure raspberry extract or raspberry emulsion to the cheesecake filling; add ½ teaspoon of raspberry extract or emulsion to the ganache before whisking together; garnish with a sprinkle of freeze-dried raspberries or top with sweetened whipped cream and fresh raspberries.

Original recipe created by Snowflakes & Coffeecakes and posted March 2010; revised and republished October 2022.

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