These Mini Chocolate Cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes feature a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine’s Day or for any moment worth celebrating.
Whether you’re sharing them with loved ones or enjoying them alone, these irresistible treats promise a burst of rich, velvety goodness in every mouthful.
Treat yourself and your loved ones to these mini chocolate cheesecakes and let their decadent charm captivate your senses completely.
How to make mini chocolate cheesecakes
Begin by preheating the oven to 320F (160C). Now, let’s prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush them until crumbs form. Add melted butter and process until evenly moistened. Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon. Bake for 5 minutes, then remove and let cool slightly.
Next, prepare the cream cheese filling. Melt chocolate over a bain-marie and let it cool slightly before going further. In a large bowl, mix cream cheese with sugar, salt, cocoa powder, and vanilla extract until smooth. Add eggs one at a time until well incorporated. Add the sour cream and mix to combine. Then, add the melted chocolate and mix again to combine, being careful not to overmix and incorporate as little air as possible. Divide the filling evenly over the prepared 12 cups. Bake for about 17-20 minutes. Let cool in the pan at room temperature, then refrigerate the mini cheesecakes for at least 4-6 hours or overnight.
Now, prepare the chocolate ganache. Melt chocolate and cream over a bain-marie. Spoon the ganache on top of the cheesecakes. Refrigerate for 10-15 minutes to set. Decorate with cocoa whipped cream and fresh raspberries.
Hope you will try these delicious mini cheesecakes. If you do, don’t forget to tag me on your Instagram posts or stories. Enjoy!
Tips on making the best chocolate cheesecakes
Prepare your ingredients ahead of time. Make sure your cream cheese, eggs, and any other ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake batter.
Use good quality chocolate. The flavor of your mini chocolate cheesecakes will greatly depend on the quality of chocolate you use. Opt for high-quality chocolate with a rich cocoa content for the best results.
Don’t overmix the batter. Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in your cheesecakes while baking.
Use a muffin tin. Mini cheesecakes are typically baked in muffin tin lined with paper liners. This helps them maintain their shape and makes for easy removal after baking.
Bake at a low temperature. To prevent your mini cheesecakes from cracking, consider baking them at low temperature and keep an eye on them to avoid overbaking. Aim for a slightly jiggly center when done.
Allow them to cool completely. Once baked, let your mini cheesecakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set.
Chill before serving. For the best texture and flavor, refrigerate your mini chocolate cheesecakes for at least a few hours or overnight before serving. This allows them to firm up and develop a creamy, luscious texture.
Other chocolate desserts you may like to try
This creamy decadent Chocolate Panna Cotta is a luxurious Italian dessert that combines rich cocoa flavors with silky smooth texture.
These Chocolate Raspberry Cups are delightful no-bake treats, perfectly portioned for a sweet indulgence. Each bite offers a burst of flavor that will satisfy your sweet cravings.
Try our delightful Chocolate Pots de Crème, a creamy, heavenly dessert that’s pure chocolate bliss. They’re made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard.
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Mini Chocolate Cheesecakes
Ingredients
For the crust
- 5 oz (150g) Oreo cookies
- 3 tbsp  (45g) unsalted butter , melted
For the chocolate cream cheese filling
- 14 oz (400g) cream cheese , at room temperature
- 1/3 cup (70g) sugar
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1 tbsp (7g) cocoa powder
- 2 large eggs , at room temperature
- 3.5 oz (100g) sour cream , at room temperature
- 3.5 oz (100g) semisweet chocolate
For chocolate ganache topping
- 2 oz (60g) semisweet chocolate
- 1/4 cup (60g) whipping cream
For decoration, optional
- 1/2 cup (120g) whipping cream
- 1 tsp (3g) cocoa powder
- Fresh raspberries
Instructions
- Preheat the oven to 320F (160C).
Prepare the crust.
- Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
- Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon.
- Bake for 5 minutes. Remove and let cool slightly.
Prepare the cream cheese filling.
- Melt chocolate over a bain-marie. Let it cool slightly.
- In a large bowl mix cream cheese with sugar, salt, cocoa powder and vanilla extract until smooth.
- Add eggs one at a time, until well incorporated. Add the sour cream and mix to combine. Add the melted chocolate and mix again to combine. Don’t overmix the mixture, incorporate as little air as possible.
- Divide the filling evenly over the prepared 12 cups.
- Bake for about 17-20 minutes.
- Let cool in the pan at room temperature.
- Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.
Prepare the chocolate ganache.
- Melt chocolate and cream over a bain-marie.
- Spoon the ganache on top of the cheesecakes.
- Refrigerate for 10-15 minutes to set.
Prepare the cocoa whipped cream
- Add the whipping cream and cocoa powder into a medium bowl and whip until stiff peaks form. Transfer to a piping bag fitted with a 1M tip.
- Decorate the mini cheesecakes with cocoa whipped cream and fresh raspberries. Enjoy!
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Nutrition
Did you make this recipe?
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