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Mini Chocolate Cheesecakes Recipe
Ash Tyrrell

Mini Chocolate Cheesecakes Recipe

If there’s one dessert I could eat every day, it’s Mini Chocolate Cheesecakes! I made these last weekend, and wow, they were the perfect little indulgence. Each bite was a heavenly mix of creamy chocolate, rich Oreo crust, and a dollop of whipped cream on top. They were surprisingly simple to make, yet they looked so impressive. My friends couldn’t believe they weren’t from a bakery!
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Prep Time 25 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup Oreo crumbs
  • 3½ tablespoons unsalted butter melted
  • For the Cheesecake Filling:
  • 8 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream room temperature
  • ¼ cup heavy cream room temperature
  • 1 large egg
  • 1 egg yolk
  • 3½ ounces semi-sweet or dark chocolate melted
  • 1 cup heavy whipping cream chilled
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Method
 

  1. Preheat your oven to 325°F. Mix Oreo crumbs with melted butter until well blended. Divide evenly among cupcake liners in a muffin pan, pressing firmly into the bottoms. Bake for 5 minutes and allow to cool while preparing the filling.
  2. Combine cream cheese and sugar with a hand mixer until smooth. Add cocoa powder, followed by vanilla extract, sour cream, and heavy cream. Blend until creamy. Mix in the egg, yolk, and melted chocolate last, keeping the speed low to prevent overmixing.
  3. Spoon the creamy batter into the prepared crusts, nearly filling each cup. Bake at 300°F for 15 minutes, then turn off the oven, leaving the cheesecakes inside for another 5 minutes with the door closed. Cool completely before chilling in the fridge for at least 2 hours.
  4. Chill a mixing bowl and whisk attachment for 15 minutes. Beat chilled cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream onto the cheesecakes just before serving.
  5. Heat cream until simmering and pour over chocolate chips. Stir until smooth and slightly cooled, then spread or drizzle over the cheesecakes for an added layer of indulgence.

Notes

Room Temperature Ingredients: Using softened cream cheese and eggs ensures a silky, lump-free filling. Cold ingredients can lead to a dense texture and uneven mixing.
Compact Your Crusts: Firmly press the crust using the bottom of a jar so it stays intact when serving. A tight, even base helps prevent crumbling when removing from the pan.
Don’t Skip the Chill: Give the cheesecakes enough time to chill and set before adding any toppings.This step guarantees clean slices and perfect texture every time.