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Mini Chocolate Cheesecakes
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Mini Chocolate Cheesecakes

These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned bite-sized desserts with an Oreo crust, smooth chocolate cheesecake filling, and optional ganache and whipped cream topping. They’re easy to make, look bakery-style, and taste incredibly indulgent—perfect for parties, gifting, or a sweet treat at home.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup 134g Oreo cookie crumbs
  • 2 tbsp unsalted butter melted
Cheesecake Filling
  • 12 oz 339g cream cheese, room temperature
  • 1/2 cup 104g sugar
  • 2 tbsp 14g unsweetened cocoa powder
  • 1/4 cup 58g sour cream, room temperature
  • 1/2 tsp vanilla extract
  • 2 large eggs room temperature
  • 4 oz semi-sweet or bittersweet chocolate melted
Chocolate Ganache
  • 3 oz 85g semi-sweet chocolate chips
  • 1/4 cup 60ml heavy whipping cream
Whipped Cream Topping
  • 3/4 cup 180ml heavy whipping cream, cold
  • 3 tbsp 22g powdered sugar
  • 3 tbsp 14g unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • Mini chocolate bars optional, for topping

Method
 

  1. Preheat oven to 325°F (162°C) and line cupcake pan.
  2. Mix Oreo crumbs + melted butter, press into liners, and bake 5 minutes.
  3. Lower oven to 300°F (148°C).
  4. Beat cream cheese, sugar, and cocoa until smooth.
  5. Add sour cream and vanilla, mix gently.
  6. Add eggs one at a time, then mix in melted chocolate.
  7. Fill cups and bake 15 minutes. Turn off oven and let sit 10 minutes.
  8. Cool gradually, then chill in fridge.
  9. Make ganache and spoon over cheesecakes.
  10. Whip cream ingredients until stiff peaks form.
  11. Pipe whipped cream and decorate with chocolate bars.

Notes

  • Make sure your cream cheese is fully softened before mixing to avoid lumps and get a silky smooth filling.
  • Mix the batter on low speed only so you don’t add too much air, which can cause cracks while baking.
  • Don’t skip the slow cooling process in the oven—it helps the cheesecakes set gently and stay creamy.
  • Always chill completely before decorating so the ganache and whipped cream sit nicely on top.
  • For the best texture and flavor, serve them cold straight from the fridge.