Mini Chocolate Cheesecakes with Oreo Crust bring together the rich, creamy texture of cheesecake and the delightful crunch of Oreo cookies. These individual desserts are not only cute but also packed with chocolatey goodness that makes them the perfect treat for any occasion. With a buttery Oreo crust and creamy chocolate filling topped with a luscious ganache, each mini cheesecake is a heavenly bite that will leave you looking for more. They are great for parties, celebrations, or even just a quiet night in when you’re craving something sweet.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mini Chocolate Cheesecakes with Oreo Crust
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mini Chocolate Cheesecakes with Oreo Crust

Mini Chocolate Cheesecakes with Oreo Crust

I first stumbled upon this recipe during a search for a dessert that would impress my friends while also being simple enough to whip up in a hurry. The absolute joy of watching those tiny cheesecakes transform in the oven was enough to make my heart sing. Since then, they’ve become a regular on my dessert rotation, perfect for gatherings or cozy nights at home. Trust me, there’s nothing quite like sinking your spoon into a fluffy mini chocolate cheesecake with Oreo crust!

Why You’ll Love This Recipe

Simple & Quick: These mini chocolate cheesecakes are ready in just about 1 hour, perfect for last-minute cravings.
Irresistible Flavor: The combination of creamy chocolate and crunchy Oreo is a match made in dessert heaven.
Eye-Catching Appeal: With their adorable mini size and rich ganache topping, they are bound to impress your guests.
Flexible Serving: Perfect as a snack, a party treat, or even a sweet ending to a family dinner.
Diet-Friendly Options: Serve them crustless for a gluten-free treat!

Ingredients You’ll Need

1 cup Oreo cookie crumbs (134g): These provide the perfect crunch and flavor for the crust. You can substitute with chocolate graham cracker crumbs if preferred.
2 tbsp unsalted butter, melted: This helps bind the crumbs together. Make sure it’s fully melted for the smoothest crust.
12 ounces (339g) cream cheese, room temperature: The star of the show, this creates that rich, creamy texture. Always use full-fat cream cheese for the best results.
1/2 cup granulated sugar (104g): Adds sweetness to the cheesecake. You can try using less sugar for a less sweet filling.
2 tbsp natural unsweetened cocoa powder (14g): Enhances the chocolate flavor. Ensure it’s unsweetened to maintain balance.
1/4 cup sour cream (58g): Adds creaminess and helps to create a smooth texture. Greek yogurt can be a good substitute.
1/2 tsp vanilla extract: Enhances all the flavors. Use pure vanilla extract for the best aroma and taste.
2 large eggs, room temperature: These help bind the cheesecake together. Room temperature eggs mix better and create a creamier batter.
4 oz semi-sweet chocolate, melted: Adds rich chocolate flavor to the filling. I recommend using a high-quality chocolate for the best taste.
3 oz (85g) semi-sweet chocolate chips (for ganache): These create a smooth topping. You can use dark chocolate chips if you prefer a more intense flavor.
1/4 cup (60ml) heavy whipping cream (for ganache): Helps create a silky ganache. Don’t substitute this; it’s key to the richness.
3/4 cup (180ml) heavy whipping cream (for topping): Whipped for a light, airy topping. Chilling the bowl first makes whipping easier!
3 tbsp powdered sugar (22g): Sweetens the whipped cream. You could leave this out for a less sweet topping.
3 tbsp natural cocoa powder (14g): Used in the topping for flavor and decoration. You can also use powdered sugar if you want a sweeter topping.
1/2 tsp vanilla extract (for topping): This adds flavor and aroma to the whipped cream.

How to Make Mini Chocolate Cheesecakes with Oreo Crust

Preheat oven: Start by preheating your oven to 325°F (162°C) and prepare a cupcake pan by lining it with cupcake liners. This will help prevent the cheesecakes from sticking and make for easy removal.

Prepare crust: In a mixing bowl, combine 1 cup Oreo cookie crumbs and 2 tbsp melted unsalted butter. Press this mixture firmly into the bottom of each cupcake liner to form a base.

Bake crusts: Bake the crusts for 5 minutes, then remove them and set aside to cool. Lower your oven temperature to 300°F (148°C) while they cool. This adjustment is crucial for the cheesecakes to bake evenly without cracking.

Mix cheesecake filling: In a large mixing bowl, beat 12 ounces of room temperature cream cheese, 1/2 cup granulated sugar, and 2 tbsp cocoa powder on low speed until smooth. This is important to avoid incorporating too much air, which can cause cracks.

Add in sour cream and vanilla: Mix in 1/4 cup sour cream and 1/2 tsp vanilla extract until fully combined. This gives the cheesecake its creamy texture and rich flavor.

Incorporate eggs: Add 2 large eggs, one at a time, mixing slowly. Take care to scrape down the sides of the bowl between additions to achieve a consistent batter without air bubbles.

Fold in the chocolate: Gently stir in the 4 oz melted semi-sweet chocolate until the mixture is uniform. This step really elevates the chocolate flavor!

Fill cupcake liners: Pour the cheesecake mixture into each lined cupcake liner, filling them nearly to the top. This gives each cheesecake a generous amount of filling.

Bake cheesecakes: Bake for approximately 15 minutes. After baking, turn off the oven but keep the door closed for an additional 10 minutes. This helps avoid sudden temperature changes that can crack your cheesecake.

Cool slowly: Crack the oven door slightly and let the cheesecakes cool for about 20 minutes. This gradual cooling prevents further cracking and helps set the texture.

Prepare ganache: To make the ganache, heat 1/4 cup heavy whipping cream until hot but not boiling. Pour it over 3 oz semi-sweet chocolate chips. Whisk this mixture until smooth and glossy, and then spread it over the cooled cheesecakes.

Whip topping: In a clean mixing bowl, whip together 3/4 cup heavy whipping cream, 3 tbsp powdered sugar, 3 tbsp cocoa powder, and 1/2 tsp vanilla extract until you achieve stiff peaks. This fluffy topping adds an extra special touch.

Pipe onto cheesecakes: Finally, pipe the whipped cream onto each cheesecake, making them look extra special! Feel free to garnish with additional cocoa powder or mini chocolate chips.

Storing & Reheating

To store these mini chocolate cheesecakes, keep them in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, place them in a suitable freezer-safe container for no more than 3 months. When you’re ready to enjoy, simply let them thaw in the refrigerator overnight. Their textures will remain intact, but for a fresh touch, whip up some extra cream and add it when serving.

Chef’s Helpful Tips

Make sure all your ingredients like cream cheese and eggs are at room temperature. This helps create a smoother, more uniform batter.
Don’t overmix after adding the eggs; a gentle hand will keep your cheesecakes from cracking.
If your crusts are too crumbly, add a touch more melted butter to help them hold together.
For a more intense chocolate flavor, feel free to increase the melted chocolate to 6 oz.
You can skip the ganache if you’re short on time, but it adds a delightful richness!

These mini chocolate cheesecakes with Oreo crust will satisfy your chocolate cravings without overwhelming your taste buds. The combination of creamy cheesecake and crunchy cookie crust is simply irresistible. Encourage everyone to try their hand at this recipe—it’s a great way to share your love for baking and chocolate! Enjoy them fresh, or share them with friends (if you can bear to part with them!). You might just find that they’ll become a favorite in your home too.

Recipe FAQs

Can I make these cheesecakes in advance?

Absolutely! You can prepare them a day ahead of time and keep them in the refrigerator. In fact, letting them chill overnight allows the flavors to meld beautifully.

How should I serve mini chocolate cheesecakes?

These cheesecakes are perfect on their own, but you can dress them up with raspberries, nuts, or even a drizzle of caramel for a fun twist!

What if my cheesecakes crack while baking?

This can happen due to too much air in the batter or sudden temperature changes. To avoid this, be gentle when mixing, and cool them gradually as outlined.

Can I customize the flavors of these cheesecakes?

Certainly! You can infuse flavors by adding peppermint extract, orange zest, or even switching up the chocolate to white chocolate for a different taste experience.

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Mini Chocolate Cheesecakes with Oreo Crust

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Author: Anna
Prep Time: 30 minutes
Cook Time: 75 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Mini Chocolate Cheesecakes with Oreo Crust offer a delightful blend of creamy chocolate flavor and a crunchy layer beneath. Perfect for celebrations or a sweet treat, they combine rich cream cheese with smooth melted chocolate, making them irresistible for anyone who loves easy, handcrafted desserts.

Ingredients

oreo cookie crumbs – 1 cup (134g)
unsalted butter, melted – 2 tbsp
cream cheese, room temperature – 12 ounces (339g)
granulated sugar – 1/2 cup (104g)
natural unsweetened cocoa powder – 2 tbsp (14g)
sour cream, room temperature – 1/4 cup (58g)
vanilla extract – 1/2 tsp
large eggs, room temperature – 2
semi-sweet chocolate, melted – 4 oz
semi-sweet chocolate chips (for ganache) – 3 oz (85g)
heavy whipping cream (for ganache) – 1/4 cup (60ml)
heavy whipping cream (for topping) – 3/4 cup (180ml)
powdered sugar – 3 tbsp (22g)
natural cocoa powder (for topping) – 3 tbsp (14g)
vanilla extract (for topping) – 1/2 tsp

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Instructions

Preheat the oven to 325°F (162°C) and prepare a cupcake pan with liners.
Combine Oreo crumbs with melted butter and press the mixture firmly into the bottom of each liner.
Bake the crusts for 5 minutes, then remove and let cool. Reduce the oven temperature to 300°F (148°C).
In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder on low speed until smooth.
Add in the sour cream and vanilla extract, mixing until blended together.
Incorporate the eggs one at a time, mixing on low and scraping the bowl to prevent air bubbles.
Gently mix in the melted chocolate until the batter is consistent.
Pour the cheesecake mixture into the liners, filling them almost to the top.
Bake for 15 minutes, then turn off the oven and let the cheesecakes sit with the door closed for 10 minutes.
Open the oven door slightly and allow the mini cheesecakes to cool for 20 minutes before transferring them to the refrigerator.
To prepare the ganache, pour heated heavy cream over the chocolate chips, stirring until smooth, then spread over cooled cheesecakes.
Whip the remaining heavy cream with powdered sugar, cocoa, and vanilla until stiff peaks form, and pipe onto each cheesecake.

Notes

Make sure all dairy ingredients are at room temperature for better mixing.
These cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.
Feel free to customize toppings with chocolate shavings or fruit if desired.