These mini chocolate cheesecakes are a delicious way to satisfy your cheesecake cravings. They're easy to make, fun to eat, and always a hit. So grab your muffin tin and create some chocolatey cheesecake magic!
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Triple Chocolate Cheesecakes
Over the years, I've gotten hooked on making cheesecake. However, most weeks, I don't have the time to make a full-sized cheesecake. So, I use my cupcake pan to make mini cheesecakes instead. They are cuter and easier to share!
If you're a cheesecake fan and love chocolate, these mini chocolate cheesecakes are calling your name! They have a creamy filling and an Oreo cookie crust. Plus, they are topped with chocolate mousse, hot fudge, and mini chips.
The best part? They're baked in a muffin tin, so they're easy to make and come in perfect little bites!
Why You'll Love This Recipe
Three times the chocolate makes this mini chocolate cheesecake recipe the perfect dessert for the chocolate lovers in your life.
- Best of Both Worlds: Enjoy all the rich flavors of chocolate and cheesecake in a delightful, shareable size.
- Quick and Convenient: Simple to make, easy to store, and always an instant hit with a crowd.
- Perfect for Any Occasion: This is great for parties, date nights, or whenever you want a special treat. Enjoy it without having to eat a whole cheesecake.
- Easy to Serve: Individual portions make serving a breeze—no slicing needed!
- Fun Toppings: To change up the decorations, add extra toppings like whipped cream, caramel sauce, or fresh fruit.
Main Ingredients
These mini cheesecakes have three layers of chocolate and can be made quickly with just a few ingredients and a mixer.
- Cookie Crust: Crushed Oreo cookies and butter combine to make a chocolate cookie crust.
- Cream Cheese: You will need three full-fat blocks of cream cheese. Set them out ahead of time so they can soften to room temperature.
- Sugar: Use regular white sugar to sweeten the filling.
- Sour Cream: Adds a rich creaminess that balances the cream cheese mixture. Greek yogurt works well, too.
- Eggs: Choose large eggs to bind the ingredients and lift the batter as it bakes.
- Dark Chocolate Chips: Gives these minis a deep chocolate flavor. Baker's chocolate can also be used.
- Cool Whip: This creamy nondairy topping, mixed with melted chocolate chips and cream cheese, makes a creamy mousse swirl.
BruCrew Tip: Use extra ingredients to make chocolate cheesecake bars or chocolate cheesecake parfaits.
How To Make Mini Chocolate Cheesecakes
This mini chocolate cheesecake recipe is a breeze to make. The only real challenge? Waiting for them to chill before you can take that first delicious bite!
- Make the crust. Crush the cookies into fine crumbs in a food processor, then stir in butter. Spoon the mixture into 18 paper liners in a muffin pan and press down evenly.
- Make the filling. Beat the cream cheese and sugar in a large mixing bowl until creamy. Add sour cream, vanilla extract, and flour and mix again. Slowly fold in melted dark chocolate and stir until thoroughly combined.
- Fill and bake. Spoon the chocolate cheesecake batter evenly into the prepared cupcake liners. Place in a preheated oven and bake until set.
- Add toppings. Once completely cool, add chocolate mousse, hot fudge, and mini chocolate chips to each one.
Storage Recommendations
In the Refrigerator: Refrigerate the cream cheese cupcakes in an airtight container for 3-4 days.
In the Freezer: Place the cooled cheesecakes on a tray and freeze for 30 minutes. Wrap each in plastic wrap, then store in a storage bag for 2-3 months. Thaw in the refrigerator overnight. Add the mousse and toppings before serving.
Tips and Tricks
- Let your cream cheese, eggs, and sour cream come to room temperature so everything blends smoothly.
- Do not overbeat the batter. Overmixing can cause cracks in your little cheesecakes.
- Use a few spoonfuls of flour in the batter to thicken it and keep it from cracking.
- Bake cheesecake over a pan of steaming water to give it a creamy consistency.
- Do not overbake. The edges of the cheesecake should be well set, and the center should be set but still jiggly (kind of like Jello).
- Use different chocolate chips for the topping. If you want the mousse on top of the cheesecake to be lighter, use milk or semi-sweet chocolate chips instead of dark chips.
- Let the cheesecakes cool completely before you add any toppings. This will ensure that everything stays in place and doesn't melt.
- Try other toppings. We love serving these chocolate mini cheesecakes with fresh raspberries and chocolate shavings.
FAQs
Yes! A standard muffin tin is perfect for baking these mini cheesecakes and gives them their perfectly portioned size.
You can bake these mini cheesecakes a day or two beforehand and store them in the fridge. Just wait to add the mousse and toppings until you are serving.
Yes! Graham cracker crumbs, chocolate wafer cookies, or gingersnaps are great bases for a mini cheesecake recipe. Just crush the cookies finely, mix them with melted butter, and press them into cupcake wrappers.
More Chocolate Mini Desserts
- Chocolate Parfaits
- Mint Chocolate Chip Cheese Balls
- Chocolate Cheesecake Bites
- Chocolate Mug Cake
- Mini S'mores Pies
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Recipe
Mini Chocolate Cheesecakes
Three times the chocolate makes these Mini Chocolate Cheesecakes a dream dessert for the chocolate lovers in your life.
Ingredients
For the Crust
- 16 Oreo cookies
- 3 tablespoons unsalted butter
For the Cheesecakes
- 2 - 8 ounce packages cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all purpose flour
- ⅔ cup dark chocolate chips, melted
- 2 large eggs
For the Chocolate Mousse
- 1 - 8 ounce package cream cheese, softened
- ½ cup dark chocolate chips, melted *(see note below)
- 1 - 8 ounce container Cool Whip, thawed
- hot fudge
- mini chocolate chips
- 18 mini Oreo cookies
Instructions
- Preheat the oven to 350°F. Place a large sheet pan on the bottom rack of the oven and fill it halfway with water. Place 18 cupcake liners in muffin tins.
- Place the cookies in a food processor and pulse until they become crumbs. Stir in the butter.
- Divide the mixture evenly into the liners and press down firmly. Set aside.
- Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
- Pour the melted chocolate into the cream cheese mixture and beat again. Use a spatula to scrape the sides of the pan.
- Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-23 minutes.
- Remove and let the cheesecakes cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Refrigerate until chilled.
- Beat the remaining cream cheese until smooth and creamy. Slowly mix in the melted chocolate chips.
- Fold in 2 cups of Cool Whip gently. Spoon the mixture into a piping bag with icing tip 1M. Swirl on the tops of the chilled cheesecakes.
- Drizzle with hot fudge, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.
Notes
- Let your cream cheese, eggs, and sour cream come to room temperature so everything blends smoothly.
- Do not overbeat the batter. Overmixing can cause cracks in your little cheesecakes.
- Use a few spoonfuls of flour in the batter to thicken it and keep it from cracking.
- Bake cheesecake over a pan of steaming water to give it a creamy consistency.
- Do not overbake. The edges of the cheesecake should be well set, and the center should be set but still jiggly (kind of like Jello).
- Use different chocolate chips for the topping. If you want the mousse on top of the cheesecake to be lighter, use milk or semi-sweet chocolate chips instead of dark chips.
- Let the cheesecakes cool completely before you add any toppings. This will ensure that everything stays in place and doesn't melt.
- Try other toppings. We love serving these chocolate mini cheesecakes with fresh raspberries and chocolate shavings.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 444Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 229mgCarbohydrates: 42gFiber: 2gSugar: 30gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in December 2011. The pictures were updated in January 2018; the post was republished in October 2024.
Sherri
These look delicious.....so I made them didn't come out looking like the picture. Mine sunk down after they were out of the oven and my cheesecake filling was very small . Don't know what I did wrong I followed recipe
Jocelyn
These really aren't super tall because of the amount of cream cheese in the base, but they should only sink flat once they come out of the oven. It's possible the batter was beaten too long. Cheesecake can be obstinate sometimes. Once you swirl the chocolate cheesecake mousse on top, it gives them more height. How did they taste after you chilled them?
Risa
Hi Jocelyn,
Could you use bar chocolate (like Ghiradelli) instead of the chips? Would you just chop the bar and measure?
Thanks!
Jocelyn
That should work fine too. Just chop the bar into small chunks and measure. Keep me posted on how it works and how you like them.
Sandy Cooper
I’m so confused, these are mini cheese cakes right? In the comments/reviews you were asked if you use mini cupcake tins and you replied that you use regular sized tins. In the video it looks like regular sized tins. These look fabulous and I want to make them but I want to make them right, so do you use mini tins or do you use regular tins and make regular size cupcakes?
Jocelyn
Yes, they are "mini" cheesecakes, so that's why I call them mini, but they are made in a regular cupcake tin. I hope that helps and you enjoy the cheesecakes.
Anita
These were so easy, they look so elegant, and they’re delicious! Thank you for the wonderful recipe!
Karla
Can you freeze these?
Jocelyn
They have never lasted long enough in our house to freeze them for later, but I do think they would be fine. I would personally just freeze the base cheesecake, and then defrost them add the swirl of chocolate mousse before serving. I hope that helps. Let me know if you have any other questions.
Pam
I don't eat cool whip!! Can you use whipping cream instead?
Jocelyn
Yes, you can use a stabilized whipped cream in place of the Cool Whip. I generally recommend the ratio of 1 cup heavy whipping cream plus 1/4 cup powdered sugar.
Susan Thompson
My husband said he will eat them. I will try again and I’ll be more careful after adding eggs. They did crack and looked more like a cupcake top when I took them out, then they sunk. Thanks for your help!