Mini Chocolate Cheesecakes
Rich, creamy Mini Chocolate Cheesecakes with an Oreo crust, chocolate ganache, and whipped cream. A decadent treat in every bite!
Servings: 12 servings
Equipment
- food processor or zip-top bag and rolling pin
- mixing bowl (medium and large)
- hand mixer or stand mixer
- shot glasses (for pressing crust)
- ice cream scoop (for filling)
- piping bags (optional)
Ingredients
Crust
- 2 cups Oreo cookie crumbs about 20 cookies
- 4 tablespoons butter melted
Cheesecake Filling
- 6 ounces semi-sweet chocolate prefer baker's chocolate bars
- 16 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- ⅔ cup Greek yogurt or sour cream, room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
Chocolate Ganache
- 6 ounces semi-sweet chocolate prefer baker's chocolate bars
- 6 tablespoons heavy cream
Chocolate Whipped Cream
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 3 tablespoons cocoa powder adjust to taste
Instructions
Make the Crust
- Preheat oven to 350 degrees F. Line a jumbo muffin pan with 6 liners or a regular cupcake pan with 12 liners.
- In a food processor, pulse the Oreo cookies into fine crumbs. Alternatively, place cookies in a zip-top bag and crush them with a rolling pin.
- In a small bowl, mix the cookie crumbs with the melted butter until combined.
- Divide the crust mixture evenly between the liners. Press the crumbs down firmly using the back of a tablespoon or a small glass.
- Bake for 5 minutes. Set aside to cool slightly.
Prepare the Cheesecake Filling
- Break 6 ounces of semi-sweet chocolate into pieces and microwave in 30-second intervals until melted and smooth.
- In a medium mixing bowl, beat the cream cheese, melted chocolate, and sugar together until smooth and creamy.
- Mix in the Greek yogurt, cornstarch, and vanilla extract until well combined.
- Add the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed. Do not overmix.
- Evenly divide the cheesecake batter over the crusts, using an ice cream scoop if desired.
Bake and Chill
- Bake jumbo muffin-sized cheesecakes for 30-35 minutes, or regular cupcakes for 18-22 minutes. The tops should look set but still jiggle slightly in the center.
- Remove from the oven and cool on a wire rack for 20 minutes. Then refrigerate for at least 40 minutes until fully chilled.
Make the Chocolate Ganache
- Melt 6 ounces of semi-sweet chocolate in the microwave, then stir in the heavy cream until smooth and glossy.
- Pour a little more than half of the ganache over the chilled cheesecakes. Reserve the remaining ganache for drizzling. Refrigerate the cheesecakes until the ganache sets.
Make the Chocolate Whipped Cream
- In a large mixing bowl, whip the heavy whipping cream on high speed for about 2 minutes until stiff peaks form.
- Add the powdered sugar and cocoa powder. Mix for about 30 seconds until fully combined.
Assemble
- Pipe the chocolate whipped cream onto the ganache-topped cheesecakes.
- Drizzle with the reserved chocolate ganache.
- Decorate as desired and enjoy!
Notes
🥡 STORAGE
- Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Avoid strong-smelling foods to preserve the best flavor.
♨️ REHEATING
- Do not reheat. These are best served chilled.
- Let sit at room temperature for 10-15 minutes if you prefer a softer texture.
❄️ FREEZING
- Freeze unfrosted cheesecakes on a baking sheet until solid, then transfer to a freezer-safe container. Freeze for up to 2 months.
- Thaw overnight in the refrigerator. Add whipped cream and toppings just before serving.
💡 TIPS FOR BEST RESULTS
- Use room temperature ingredients for a smoother filling.
- Do not overmix after adding the eggs to avoid cracks.
- Cool completely before chilling to prevent condensation.
- Chill thoroughly for the best texture and flavor.
🍳 ALTERNATE COOKING METHODS
- The oven is the best and only recommended method for this recipe.
- Air fryer, microwave, or stovetop methods are not suitable for achieving the desired cheesecake texture and baking results.
♻️ LEFTOVERS
- Store leftovers in the fridge and enjoy within 5 days.
- Freeze leftovers unfrosted and add toppings fresh before serving.
Nutrition
Serving: 1cheesecake | Calories: 644kcal | Carbohydrates: 50g | Protein: 8g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 235mg | Potassium: 292mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1248IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 3mg
