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.
Recommended Products
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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.
Susan Thompson
I just tried these and they fell in and collapsed. Any advice? I followed recipe and even put the pan of water in (which I’ve never heard of before). When I got done with the mix, it was very light and fluffy, which I thought was weird but there are no references, so I went with it. There was so much mix for 18 cupcake papers. Any thoughts?
Jocelyn
You only made the cheesecake portion first, right? That mixture shouldn't have been fluffy. The center of the cheesecakes will fall slightly after they cool, but not very much. It leaves a little center to fill in with the fluffy mousse mixture.
Susan Thompson
Yes, I did do the cheesecake part. Do you think I overtaxed after putting in eggs? I mean it was fluffy. Mine actually fell and sagged in the center. So disappointing.
Jocelyn
Yeah if you over mixed it after adding the eggs it will add more air which can cause it to crack or sink. I'm so sorry they didn't turn out very well. They should still taste good though!!!
Tamie
Instead of making them individually, can I make this into one regular size cheesecake for a birthday surprise? Will the baking time change?
Jocelyn
You could bake the cheesecake batter in a 9 inch springform pan at 350 degrees for 45 minutes. Let that cool on the counter for an hour, then refrigerate for 4-6 hours before adding the mousse and chocolate drizzles. I hope that helps!
Tina
Can I make these the day before, was wondering how the top mousse part would hold up?
Jocelyn
They can be made a few days ahead of time, if need be. The mousse holds up just fine in the fridge. I hope you enjoy them 🙂
Tina
How can I make the frosting thick I keep putting powered sugar 🤦🏽♀️
Jocelyn
Which recipe are you making? The mini triple chocolate cheesecakes do not call for any powdered sugar. The topping is cream cheese and melted chocolate that you mix until creamy, then fold Cool Whip into it until it is light and fluffy.
Barbara McCarthy
Are these mini cheesecakes made in regular cupcake tins or the mini ones..
Jocelyn
You are going to use a regular cupcake tin for these cheesecakes. I hope you enjoy them!
Barbara McCarthy
Thank You...I am sure everyone will love them.
Bernadette Kobb
Love cheesecake and will try these!
Coleen
GREAT pictures, makes me want to get into the kitchen. I've been making mini cheesecakes for a while now, and I find that the new THIN oreo's are perfect for mini cheesecake crusts.
shawnna
hey girl- these look amazing!
Theresa
I bet these would taste great with the new Oreo Thins with the fudge filling! Anything to have more chocolate. Can't wait to try these. New to your site and have decided I am in BIG trouble!!! Desserts are my downfall. I'm the person who looks at the dessert menu before she orders lunch or dinner! Looking forward to a yummy 2018!
Jocelyn
I always check out the dessert menu first too. My sweet tooth gets me in trouble most of the time. I'm excited you found my blog, and I hope you find some yummy treats to make this year! Those Oreo Thins would make an awesome crust for these little cheesecakes.
Toya R
I am so excited about these bit sized bits of heaven....this might not be a good idea..me and chocolate goodies that I can put, whole, in my mouth. I think I'll risk it. Thanks for sharing.
Six Sisters
These look absolutely delicious!! Can't wait to try them! We would love to have you come share your great ideas at our weekly link party every Saturday! -The Sisters
http://www.sixsistersstuff.com
Jennifer @ Delightfully Noted
You had me at cheesecake.....enough said!
Lisa
That totally looks amazing. I'm pinning this for sure.
Jenn Erickson
Oh heavens yes! I love chocolate, cheesecake, and mini chocolate chips. I'm featuring your recipe on my Facebook page tonight Jocelyn.
I'm so glad that you were an inspiring part of my 2011, and I look forward to staying connected in the New Year!
Jenn
Jenny@daysofchalkandchocolate
I featured this yumminess today!
Six Sisters
So delicious! Thank you for linking up to "Strut Your Stuff Saturday." We would love to have you come back next Saturday and share more of your recipes. -The Sisters
Marilyn
I LOVE this.. I love how unique these are.. YUMMY and the chocolate factor is ++++ Cherry on top... I absolutley adore..Thanks SO much again.. Wishing you a HAPPY NEW YEAR..
Claire
These look sooo yummy! I'm your newest follower -stop on by for a visit!!
Susan-The Weekly Sweet Experiment
Yum! These look delicious! I found you at Crazy Sweet Tuesday. So glad I did!
Dorothy @ Crazy for Crust
AMAZING. These look decadent. There can never be enough chocolate, if you ask me. Thanks for sharing on Crazy Sweet Tuesday! 🙂
Winnie
These mini chocolate cheesecakes are a real treat! They look awesome:)