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Mini chocolate cheesecakes are an elegant way to enjoy rich dessert without the fuss of slicing a large cake. These small treats are perfect for parties or cozy nights when you want something special yet manageable in size.
I made this recipe on a whim when craving something chocolatey but didn't want to commit to a big cake. They became an instant favorite for family gatherings.
Ingredients
- Oreo cookies: crushed for a classic cookie crust choose fresh packets with intact cookies for easy crushing
- Unsalted butter: melted binds the crumbs and adds richness use real butter for the best flavor
- Semi-sweet chocolate: chopped into fine pieces melts evenly providing that deep chocolate taste pick good quality chocolate for a glossy ganache
- Full-fat cream cheese: at room temperature ensures a creamy, smooth batter avoid cold cheese to prevent lumps
- Sour cream: adds moisture and a slight tang balances the sweetness look for fresh tubs not near expiration
- Granulated sugar: sweetens evenly use fine sugar for better incorporation
- Unsweetened natural cocoa powder: contributes chocolate depth pick brands without fillers for pure taste
- Large eggs plus extra yolks: at room temperature enrich texture and help set the cheesecake
- Heavy cream: divided between the filling and ganache adds silkiness and richness opt for fresh cream for best results
- Vanilla extract: enhances overall flavor boosts and ties chocolate layers together
- Grated chocolate to decorate: adds a pretty finishing touch use bittersweet or milk chocolate based on your sweetness preference
Instructions
- Build The Crust:
- Crush the Oreo cookies until they resemble fine crumbs. Melt the butter and mix it well into the crumbs so they hold together. Press this mixture firmly into the bottom of a muffin tin lined with cupcake liners ensuring an even layer that will crisp up nicely during baking.
- Prepare The Filling:
- Melt 7 ounces of semi-sweet chocolate gently over a double boiler or microwave in short bursts so it doesn't burn. In a large bowl beat the cream cheese until smooth then add sour cream sugar and cocoa powder mixing well to avoid lumps. Incorporate the eggs and yolks one at a time beating each fully then add the heavy cream and vanilla extract. Slowly fold in the melted chocolate ensuring a uniform, glossy batter.
- Assemble And Bake:
- Pour the filling evenly over the prepared Oreo crusts filling up each cup almost to the top. Place the muffin tin in a preheated oven at 350 degrees Fahrenheit and bake for 20 to 25 minutes until the cheesecakes appear set but still slightly jiggly in the center.
- Make The Ganache:
- While cupcakes bake, melt the remaining 12 ounces of chopped chocolate with 1 cup of heavy cream over low heat or in a microwave in short intervals stirring often. Allow the ganache to cool slightly but not harden before pouring it over the baked mini cheesecakes. Add grated chocolate on top if using for a pretty finish.
- Chill And Serve:
- Refrigerate the cheesecakes for at least two hours to let them firm up fully before removing from the liners for serving. This resting time helps flavors meld and texture become creamy without being runny.
Chocolate is my favorite ingredient here because it creates a rich, decadent experience. Once I made these for a holiday party and the ganache was the first to disappear everyone loved how the smooth, glossy chocolate tied everything together.
Storage Tips
Store in an airtight container in the refrigerator for up to four days. Let cheesecakes come slightly to room temperature before eating for best texture. You can cover them to prevent absorbing fridge odors.
Ingredient Swaps
Use gluten-free chocolate sandwich cookies if avoiding gluten. For a dairy-free version in cream cheese and cream use plant-based alternatives but note texture will change. White chocolate can replace semi-sweet chocolate in ganache for a sweeter finish.
Serving Ideas
Serve mini cheesecakes with fresh berries or a raspberry sauce to add tart contrast. They also pair wonderfully with coffee or dessert wine. For special occasions add a sprinkle of sea salt on ganache.
Cooling ganache too much before pouring will make it difficult to spread evenly so watch that carefully.
Frequently Asked Recipe Questions
- → What’s the best way to prepare the crust?
Crush Oreo cookies finely and mix with melted butter, then press firmly into muffin cups lined with liners to create a sturdy base.
- → How do I ensure a smooth cheesecake filling?
Bring cream cheese and eggs to room temperature before mixing to avoid lumps and achieve a creamy batter.
- → Can I substitute the semi-sweet chocolate?
Yes, high-quality dark chocolate works well too, though it may slightly deepen the bitterness and richness.
- → What’s the purpose of sour cream in the filling?
Sour cream adds moisture and a subtle tang, balancing the sweetness and enriching the texture.
- → How long should the cheesecakes chill?
Refrigerate for at least two hours to allow the filling and ganache to set firmly before serving.
- → Can they be made ahead of time?
Yes, preparing them a day in advance enhances flavor and texture, just cover and keep refrigerated.