Mini Chocolate Cheesecakes
These Mini Chocolate Cheesecakes are a chocolate lover’s dream. Featuring a crunchy Oreo base, a dense and creamy chocolate cheesecake center, a layer of silky ganache, and topped with chocolate whipped cream. They are perfectly portioned for parties and impressively professional in appearance.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 75 minutes
- Yield: 12 Mini Cheesecakes
- Cuisine: American
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
Instructions
Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
Combine Oreo crumbs and melted butter; press firmly into the bottom of each liner.
Bake crusts for 5 minutes, then remove and cool. Lower oven temperature to 300°F (148°C).
In a large bowl, beat room temperature cream cheese, sugar, and cocoa powder on low speed until smooth.
Mix in sour cream and vanilla extract until combined.
Add eggs one at a time, beating slowly and scraping the bowl between additions to avoid air bubbles.
Gently stir in the 4 oz of melted chocolate until the batter is uniform.
Fill each cupcake liner nearly to the top with the cheesecake mixture.
Bake for 15 minutes. Turn off the oven and leave the door closed for 10 minutes.
Crack the oven door slightly and let them cool for 20 minutes before transferring to the fridge.
Make the ganache by pouring heated heavy cream over chocolate chips; whisk until smooth and spread over cooled cakes.
Whip the remaining cream, powdered sugar, cocoa, and vanilla to stiff peaks; pipe onto cheesecakes.
Notes
• Ensure all refrigerated ingredients (eggs, cream cheese, sour cream) are at true room temperature to prevent lumps.
• Use low speed on your mixer to prevent incorporating air, which causes the cheesecakes to crack or puff up and then sink.
• For the cleanest removal, ensure the cheesecakes are fully chilled (at least 4 hours) before peeling off the liners.
• Use high-quality baking chocolate bars for the melted chocolate section rather than chips for a smoother texture.