Triple Chocolate Mini Cheesecakes

Triple Chocolate Mini Cheesecakes. Oreo Cookie crust layered with chocolate cheesecake and topped with a chocolate ganache. Perfect for chocolate lovers!

Triple Chocolate Mini Cheesecakes | chefsavvy.com

I love making mini cheesecakes rather than a whole cheesecake. My Mini Cheesecake recipe is one of my top recipes on my blog! They are super easy to make and the perfect portion size. These Triple Chocolate Mini Cheesecake Cupcakes are made in a muffin pan with cupcake liners. Super easy to clean up and doesn’t require a special pan.

These mini cheesecakes are rich, creamy and smooth. I made the filling with cream cheese, sour cream, eggs, vanilla and melted bittersweet chocolate chips.

How to Make Triple Chocolate Mini Cheesecakes

  • Oreo crust: Start by making the Oreo crust. Add the crushed Oreos and butter to a small bowl and mix to combine. Evenly divide the mixture into the lined muffin tin. Bake for 5 minutes in a 350 degree oven.
  • Chocolate Cheesecake: Beat cream cheese in a stand mixer with the paddle attachment. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl. Add in the cooled melted chocolate and mix to combine. Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
  • Serve: Pour 1 tablespoon or so of the ganache on top of each cheesecake and smooth the top. Place back in the refrigerator to set. Serve chilled with chocolate shavings on top, if desired. Fresh fruit would also be great on top of the cheesecakes.

How to make Chocolate Ganache

I top the Mini Chocolate Cheesecake Cupcakes off with a simple Chocolate Ganache. The ganache is super easy to whip up. To make the chocolate ganache melt chocolate and heavy cream in the microwave until smooth and melted. You can also cook the ganache over a double boiler. Allow the ganache to cool for about 2-3 minutes. Spread on top of the cooled cheesecakes and place in the fridge to allow it to set.

This recipe makes 12 perfectly sized mini cheesecakes. They are perfect for serving a crowd and the recipe can easily be doubled.

If you are a chocolate lover than these Triple Chocolate Mini Cheesecakes are made for you!

I also have an easy No Bake Cheesecake and a full sized Triple Chocolate Cheesecake that any chocolate lover would enjoy!

Here are more delicious dessert recipes to try!

Triple Chocolate Mini Cheesecakes

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 cheesecake cupcakes
Triple Chocolate Mini Cheesecakes. Oreo Cookie crust layered with chocolate cheesecake and topped with a chocolate ganache. Perfect for chocolate lovers!

Ingredients

Oreo Crust

  • 18 oreos
  • 4 tablespoons unsalted butter melted

Chocolate Cheesecake

  • 16 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces semi sweet chocolate melted and cooled

Chocolate Ganache

  • 3/4 cups semi sweet chocolate chips
  • 1/4 cup heavy cream
  • chocolate shavings for topping if desired

Instructions

Oreo Crust

  1. Preheat oven to 325 degrees F.
  2. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil) Set aside.
  3. Add Oreos to a food processor and pulse until they resemble fine crumbs.
  4. Add the crushed Oreos and butter to a small bowl and mix to combine.
  5. Evenly divide the mixture into the lined muffin tin.
  6. Bake for 5 minutes.
  7. Take out of the oven and cool completely.

Chocolate Cheesecake

  1. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
  2. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
  3. Add in the cooled melted chocolate and mix to combine.
  4. Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
  5. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
  6. Allow them to cool in the muffin tin completely.
  7. Prepare the ganache.
  8. Pour 1 tablespoon or so of the ganache on top of each cheesecake and smooth the top. Place back in the refrigerator to set.
  9. Serve chilled with chocolate shavings on top, if desired.

Chocolate Ganache

  1. Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
  2. Allow the ganache to cool for about 2-3 minutes.
Nutrition Facts
Triple Chocolate Mini Cheesecakes
Amount Per Serving
Calories 458 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 19g119%
Cholesterol 92mg31%
Sodium 227mg10%
Potassium 262mg7%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 22g24%
Protein 6g12%
Vitamin A 809IU16%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate Ganache, Mini Cheesecake Cupcakes, Oreo Crust, Triple Chocolate Mini Cheesecakes