You're going to love these mini chocolate cheesecakes! They're smooth, creamy, and decadent, all in a crunchy Oreo cookie crust. These little treats are the ultimate chocolate fix and they're super easy to make, so you can whip them up any day of the week.
I've always had a soft spot for cheesecake, and these mini versions are just too much fun! Each one is loaded with creamy chocolate, making it a total chocolate lover's dream. Plus, they're the perfect size for satisfying your sweet tooth without feeling guilty, so you'll feel like a pro baker without all the hassle.
These are perfect for parties, special occasions, or just when you need a little something sweet. Trust me, once your friends and family take a bite, they'll be begging for the recipe (and probably a second helping)!
If you are looking for more dessert ideas, try one of these great recipes: Orange Sugar Cookies, Frosted Chocolate Cookies or Salted Pretzel Scotcheroos.
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Why You Will Love This Recipe
- This chocolate mini cheesecakes recipe is super simple and doesn't involve any tricky techniques, so anyone can give it a shot, no matter their cooking skills.
- Each mini cheesecake is like a little treat all on its own, making them perfect for sharing or just enjoying without going overboard.
- The rich chocolate flavor mixed with that creamy cheesecake filling is totally irresistible, especially if you're a chocolate lover.
- The crunchy Oreo crust (which I think is the best part!) brings a nice texture and really boosts the overall flavor of the cheesecake.
Ingredients
Here are notes about some of the simple ingredients needed to make this chocolate cheesecake recipe. For the full recipe and measurements, see the recipe card below.
- Oreo crumbs: You'll need crumbs from about 14 Oreo cookies. I like to toss them in the food processor and blend until they have a fine, even texture.
- Butter
- Cream cheese: Full fat cream cheese will give you the richest flavor and creamiest texture, but low fat varieties can be used if you're looking for a lighter option. Be sure to use room temperature cream cheese.
- Sugar
- Salt
- Chocolate chips: Semi-sweet chocolate chips are recommended for a perfect balance of sweetness, but you can use dark chocolate for a richer flavor or milk chocolate for a sweeter cheesecake.
- Eggs
- Heavy whipping cream
- Vanilla extract
- Whipped cream: I prefer using store-bought whipped cream from a can for this because it makes it quick and easy to add a decorative dollop on top.
Ingredient Substitutions
- Oreos: You can substitute with other types of chocolate cookies, like Thin Mints or chocolate graham crackers, for a different flavor.
This mini cheesecake recipe has not been tested with this substitution. If you give any of these a try, please let me know how it worked out in the comments below!
Recipe Variations
- Mix things up by swirling in peanut butter for a tasty peanut butter chocolate combo, adding peppermint extract and crushed mint Oreos for a refreshing minty flavor, or incorporating instant coffee or espresso powder for a delicious mocha twist.
- Top your mini cheesecakes with fresh berries for a burst of color, drizzle on chocolate ganache for extra indulgence, or add caramel sauce for a sweet and salty contrast.
- Try using different flavors of whipped topping for an alternate flavor combination.
This easy recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Muffin tin: A 12-cup muffin tin is an essential item for any kitchen, and having a couple of them is even better. I often appreciate having two on hand!
- Muffin liners: Using themed or colored paper liners for these little cheesecakes is always fun, but I like to keep some white ones on hand for when I want a more neutral look.
- Stand mixer: Every kitchen needs a stand mixer for so many different things. I use mine almost daily! You could also use a hand mixer if you prefer.
Step by Step Instructions
1. Preheat the Oven and Make the Crust
Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. In a medium bowl, combine the finely ground Oreo crumbs and melted butter, stirring until well combined.
2. Fill the Muffin Tin
Divide the Oreo mixture evenly among the 12 muffin liners, about 1 tablespoon each. Using your fingers or the back of a spoon, press the mixture firmly into the bottom of each liner to form a crust.
3. Mix the Filling
In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and salt on medium speed for about 2 minutes, or until smooth. Scrape down the sides of the bowl with a rubber spatula as needed.
4. Add Chocolate
Pour the melted chocolate into the cream cheese mixture and mix until fully combined.
5. Incorporate Eggs, Cream and Vanilla
Add the lightly beaten eggs to the mixture and mix just until combined, scraping down the sides of the bowl as needed. Then, mix in the heavy cream and vanilla extract until everything is well combined.
6. Fill the Liners
Carefully divide the cheesecake batter evenly among the muffin liners, using an ice cream scoop or measuring cup. Gently tap the muffin tin on the counter 2-3 times to release any air bubbles. Place the muffin tin in the preheated oven and bake cheesecakes for 20-25 minutes, or until the centers are just set.
7. Cool, Chill and Serve
Remove the cheesecakes from the oven and let them cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours.
Top cheesecakes with whipped cream before serving and enjoy your mini chocolate cheesecakes!
Expert Tips
Here are some tips and tricks for making this delicious cheesecake:
- Make sure your cream cheese, eggs, and heavy whipping cream are at room temperature. This helps achieve a smoother texture and prevents lumps in the filling.
- For the best crust, ensure the Oreo crumbs are finely ground. A food processor works great, but if you don't have one, you can place the cookies in a plastic bag and crush them with a rolling pin.
- When combining ingredients, mix just until combined to avoid incorporating too much air, which can cause the cheesecakes to puff up and crack during baking.
- The cheesecakes are done when the edges are set, and the centers are slightly jiggly. They will firm up as they cool.
- Allow the cheesecakes to chill in the refrigerator for at least 2 hours (or overnight) before serving. This helps the flavors meld and improves the texture.
- If you want to take your mini cheesecakes to the next level, consider using a mini cheesecake pan. These pans have removable bottoms, making it easier to pop out your cheesecakes without any fuss. They're perfect for creating that professional look!
FAQ
Yes! These cheesecakes can be made a day in advance. Just keep them covered in the refrigerator until you're ready to serve. They need to chill in the refrigerator for at least two hours so making them far enough in advance is essential.
To prevent cracks, use room temperature ingredients and avoid overmixing. When ingredients are at room temperature, they blend together more smoothly, creating a uniform batter that helps the cheesecakes bake evenly. Overmixing, on the other hand, introduces excess air into the mixture, which can cause the cheesecakes to puff up and crack during baking.
Yes, if you don't have muffin liners, you can grease the muffin tin well with cooking spray or butter to help the cheesecakes release easily after baking.
Storage
Refrigerator
To store cheesecakes in the refrigerator, make sure they are completely cooled, then cover them with plastic wrap or place them in an airtight container. They will stay fresh in the fridge for up to 3-4 days, and you can add toppings just before serving for the best flavor.
Freezer
Allow them to cool completely, then wrap each cheesecake tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months, and should be thawed in the refrigerator before serving.
More Recipes To Try
Have some heavy whipping cream leftover after making these? Make one of thee recipes to use it up:
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Recipe
Mini Chocolate Cheesecakes with Oreo Crust
Ingredients
- 1 ½ cups finely ground Oreo crumbs about 14 cookies
- ¼ cup butter melted
- 8 ounce block cream cheese room temperature
- ½ cup sugar
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips melted
- 2 eggs lightly beaten and room temperature
- 6 tablespoons heavy whipping cream room temperature
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F. Line a 12 cup muffin tin with liners.
- In a medium bowl, combine the oreo crumbs with the melted butter. Stir well to combine.1 ½ cups finely ground Oreo crumbs, ¼ cup butter
- Divide the oreo mixture between the 12 muffin liners, about 1 tablespoon each. Using your fingers or a spoon, press the oreo mixture into the bottom of the liner.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar and salt. Beat on medium speed for 2 minutes, or until the mixture is smooth. Scrape the bottom and sides of the bowl with a rubber spatula as needed.8 ounce block cream cheese, ½ cup sugar, ¼ teaspoon salt
- Add the melted chocolate and mix until fully combined.¾ cup semi-sweet chocolate chips
- Add the lightly beaten eggs to the cream cheese mixture and mix just until combined, scraping the bottom and sides of the bowl with a rubber spatula, as needed.2 eggs
- Add the heavy cream and vanilla and mix just until fully combined.6 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
- Using an ice cream scoop or measuring cup, carefully divide the cream cheese mixture between the 12 liners. Gently tap the muffin tin on the counter 2 or 3 times to release any air bubbles.
- Bake in the preheated oven for 20-25 minutes or until the centers are just set. Remove from the oven and allow the cheesecakes to cool completely. Cover with plastic wrap and place in the refrigerator for at least 2 hours.
- Top with whipped cream, serve and enjoy!Whipped cream for topping
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Ashlyn Meredith says
A favorite for holidays and parties! The oreo crust is the best part!