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mini chocolate cheesecake

mini chocolate cheesecake

These mini chocolate cheesecakes are easy to make and incredibly delicious! They feature a smooth, creamy, chocolate-loaded filling nestled atop a classic Oreo crust. Each cheesecake is then crowned with a rich chocolate ganache and a cloud of fluffy chocolate whipped cream, making them truly heavenly.
Prep : 10 Total : 25 minutes
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Ingredients
  

For the Oreo Crust

  • 1 cup Oreo cookie crumbs
  • 2 tablespoons unsalted butter melted

For the Cheesecake Filling

  • 12 ounces cream cheese room temperature
  • 0.5 cup granulated sugar
  • 2 tablespoons natural unsweetened cocoa powder
  • 0.25 cup sour cream room temperature
  • 0.5 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 4 ounces semi-sweet or bittersweet chocolate chopped and melted

For the Chocolate Ganache

  • 3 ounces semi-sweet chocolate chips
  • 0.25 cup heavy whipping cream

For the Chocolate Whipped Cream

  • 0.75 cup heavy whipping cream cold
  • 3 tablespoons powdered sugar
  • 3 tablespoons natural unsweetened cocoa powder
  • 0.5 teaspoon vanilla extract

For Garnish (Optional)

  • Mini chocolate bars for topping, optional

Instructions
 

Oreo Crust Preparation

  • Preheat oven to 325°F (162°C). Line a cupcake pan with paper liners.
  • In a bowl, combine the Oreo crumbs and melted butter. Divide the mixture evenly among the cupcake liners and press firmly into the bottoms.
  • Bake the crusts for 5 minutes. Remove from oven and allow to cool while you prepare the filling.
  • Reduce oven temperature to 300°F (148°C).

Cheesecake Filling Preparation and Baking

  • In a large bowl, beat the room temperature cream cheese, granulated sugar, and cocoa powder on low speed until well combined and smooth. Scrape down the sides of the bowl.
  • Add the sour cream and vanilla extract. Beat on low speed until just combined.
  • Add the large eggs one at a time, beating slowly and scraping the sides of the bowl after each addition, until just incorporated.
  • Gently stir in the melted semi-sweet or bittersweet chocolate until fully blended.
  • Spoon the cheesecake filling into each prepared cupcake liner, filling them mostly full.
  • Bake cheesecakes for 15 minutes. After 15 minutes, turn off the oven but leave the cheesecakes inside with the door closed for an additional 10 minutes.
  • Crack the oven door open slightly and allow the cheesecakes to cool in the oven for 15-20 minutes. Then, transfer them to the refrigerator to cool completely. Once cool, carefully remove them from the pan and liners.

Chocolate Ganache Preparation

  • Place the semi-sweet chocolate chips for the ganache into a small, heatproof bowl.
  • Heat the heavy whipping cream in a small saucepan or microwave just until it begins to boil.
  • Pour the hot cream over the chocolate chips. Let it sit for 1-2 minutes, then whisk until the chocolate is completely melted and the ganache is smooth.
  • Spoon a small amount of chocolate ganache over the top of each cooled cheesecake.

Chocolate Whipped Cream and Assembly

  • To make the whipped cream, add the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  • Pipe or dollop the chocolate whipped cream onto each mini chocolate cheesecake. If desired, top each with a mini chocolate bar.
  • Refrigerate cheesecakes until ready to serve.

Notes

These cheesecakes are best when stored well covered in the refrigerator and consumed within 3-4 days for optimal freshness and flavor.