Mini Chocolate Cheesecakes

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!

Jump to:

• Triple Chocolate Cheesecakes
• Why You'll Love This Recipe
• Main Ingredients
• How To Make Mini Chocolate Cheesecakes
• Storage Recommendations
• Tips and Tricks
• FAQs
• More Chocolate Mini Desserts
• Recipe

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!

1. 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.
2. 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.
3. Fill and bake. Spoon the chocolate cheesecake batter evenly into the prepared cupcake liners. Place in a preheated oven and bake until set.
4. 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

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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This post was first published in December 2011. The pictures were updated in January 2018; the post was republished in October 2024.