These Mini Chocolate Cheesecakes have three layers of chocolate going on! They start with an Oreo crust, then a creamy chocolate cheesecake layer and topped off with chocolate ganache. These are perfect for chocolate lovers everywhere!
I think it should just be a written rule that everyone needs a classic, simple mini chocolate cheesecake recipe in their life. Especially when it’s one as good and simple to make as these Mini Chocolate Cheesecakes.
We all know I’m a sucker for cheesecake! Search “cheesecake” on my site and you will see what I mean. I think it’s the quintessential dessert. Cheesecakes might be intimidating to some of you, but making mini cheesecakes in a muffin pan is a great way to scale down a full size cheesecakes. They don’t require a water bath and they bake faster than a full size cheesecake.
These little beauties are pretty phenomenal. After sinking your teeth into one bite, you’re going to be in chocolate heaven! It will be hard to eat just one of these.
Smooth, rich, decadent and incredibly delicious! These little gems are going to knock your socks off and become your new BFF.
A FEW HELPFUL TIPS:
- Room temperature ingredients. Make sure all the cream cheese and eggs are room temperature before baking. This allows the ingredients to blend easier and better, giving you a smoother cheesecake.
- No over-mixing the cheesecake batter. Once you add the eggs, beat them in just until the yolk breaks. Over-beating the eggs is the most common cause of air bubbles and cracking.
- Don’t over-bake. When you gently shake the pan back and forth, the centers should jiggle ever so slightly.
- Oreo crust compacted down. Use the bottom of a 1/4 measuring cup to press the Oreo crumbs down into the muffin tin (works like a charm!).
- Chilling time. The cheesecakes definitely need to be chilled overnight for the very best texture. Remember the longer the better because who likes warm cheesecake? The colder the better.
This recipe is so simple and only calls for a few ingredients.. .
- Cream cheese: Be sure to use full fat cream cheese for best results. No low fat or fat free please.
- Sugar: helps to balance the tanginess of the cream cheese.
- Vanilla extract: Definitely enhances the classic cheesecake flavor.
- Eggs: The final ingredient to be mixed in. Be sure to mix them in, one at a time, just until the yolk breaks. Over mixing the eggs will cause air bubbles and cracking and no one wants that.
- Semi-sweet chocolate chips: Keeping it simple using just chocolate chips instead of some fancy, schmancy chocolate. You use chocolate chips in both the filling and the ganache layer.
- Whipping cream: this is used in the ganache layer. Be sure and use heavy whipping cream.
Divide the Oreo crumbs evenly into the muffin tins and then fill them with the delicious chocolate cheesecake filling. (Yes, I forgot to take step by step photos of the cheesecake filling. . . my brain🤦♀️).
They only need to bake for 20 minutes then let them cool complete before topping them with decadent chocolate ganache.
Chocolate chips and whipping cream. . . just two simple ingredients to make a fabulous chocolate ganache.
Why did my mini cheesecakes sink?
Most likely it’s from over beating the eggs. That is usually the number one cause of air bubbles in cheesecake. The air bubbles will cause the cheesecakes to crack and/or sink in the middle as they cool. To avoid this, mix the eggs in, one at a time, beating just until each yolk breaks. Once you’ve added all the eggs to the cheesecake batter, beat for only 30-60 seconds on medium high speed, until the eggs are fully incorporated.
NO NEED TO FRET EVEN IF YOUR CHEESECAKES SINK OR FALL SLIGHTLY!
Even if the tops crack or have some bubbles, no need to panic! Once you add the toppings, no one will even know they sunk slightly. Only you will no that hiding underneath the topping are sink holes and cracks (lol).
Print
Mini Chocolate Cheesecakes
- Total Time: 35 minutes
- Yield: 12 cheesecakes 1x
Ingredients
Oreo Crust:
- 18 Oreos
- 4 tablespoons butter, melted (I use salted)
Chocolate Cheesecake Filling:
- 16 ounces cream cheese softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 3/4 cup semi sweet chocolate chips, melted and cooled
- 1 teaspoon vanilla
- 2 eggs, room temperature
Chocolate Ganache:
- 1/2 cups chocolate chips, see notes
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325º F.
- Line a regular sized muffin pan with 12 muffin liners.
- Blend the Oreos in a food processor until they resemble fine crumbs. In a mixing bowl, mix together the Oreo crumbs and melbed butter until well combined.
- Divide evenly into each muffin cup. (I like to use a small scoop, like a melon ball scooper).
- Use the bottom of 1/4 cup measuring cup to press the crumbs down firmly into the pan.
- Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.
Cheesecake Filling:
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
- Beat in the granulated sugar, vanilla extract, and melted chocolate until smooth.
- Beat in the eggs, one at a time on low speed, mixing just until barely combined. Once both eggs have been added to the cheesecake batter, beat for only 30-60 seconds, on medium low speed until the eggs are fully incorporated.
- Divide mixture evenly among each muffin cup (they will be full).
- Bake for 20 minutes or until the center of the cheesecakes are only slightly jiggly.
- Remove from oven and place muffin tin on a cooling rack. Allow the cheesecakes to cool to room temperature while still in the muffin tins. Place them in the fridge for at least 4 hours to chill (overnight is best) before serving.
- Top with chocolate ganache layer.
Chocolate Ganache:
- Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted, stirring in between until smooth.
- Spread over chilled mini cheesecakes.
Notes
- You can use all semisweet chocolate chips, half semisweet & half milk chocolate, or all milk chocolate. Just depends on how much sweet you want the ganache to be. I use do 1/4 cup semisweet and 1/4 cup milk.
- Prep Time: 15 mins
- Cook Time: 20 mins
Wow Jodi, these are a showstopper. Can’t wait to make them. Hope you’re enjoying your summer.
Hey Teresa, so good to hear from you. You have got to make these cheesecakes. They are amazing and so simple to make! I hope you’re enjoying your summer and doing well. Take care!