Triple Chocolate Mini Cheesecakes

These triple chocolate mini cheesecakes feature an Oreo cookie crust layered with chocolate cheesecake and topped with a chocolate ganache. Perfect for chocolate lovers, especially on special occasions like birthdays and Valentine’s Day!

Love chocolate as much as I do? (May not be possible!) Then you’ve got to try my Easy Everyday Chocolate Cake and my Double Chocolate Chip Cookies!

Six Triple Chocolate Mini Cheesecakes on a white background

Why You’ll Love This Recipe

I love making mini cheesecakes rather than a whole cheesecake. And it seems that you all do, too! My mini cheesecake recipe is one of my top recipes on my blog! They are super easy to make, the perfect portion size, and freezer-friendly.

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.

If you love cheesecake, then you’ve got to try my chocolate-covered cheesecake bites, Nutella-swirled cheesecake bars, no-bake cheesecake, and triple chocolate cheesecake!

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

The simple crust is made from just Oreo cookies and butter, and the ganache is made from chocolate and warm cream that’s combined until smooth.

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

Ingredients

  • Oreos: And melted butter make the perfect crust for these cheesecakes! You can always substitute chocolate graham crackers or wafers in place of the oreos.
  • Cream cheese: Make sure to use softened cream cheese to ensure the batter will be smooth and lump free. To quickly soften cream cheese to room temperature microwave on high in 10 second intervals until softened.
  • Sour cream: I always add sour cream to my cheesecake batter. It adds a nice tanginess and gives the cheesecake lots of moisture.
  • Granulated sugar: Is used to sweeten the cheesecake batter.
  • Eggs: Add structure as well as moisture.
  • Vanilla: Adds the perfect amount of subtle flavor to these cheesecakes.
  • Semi sweet chocolate: Melted and cooled chocolate is added to the cheesecake batter. Make sure to use good quality chocolate to really enhance these mini cheesecakes!

How To Make It

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.

adding heavy cream to semi sweet chocolate chips

Making this for a crowd? Then make my Triple Chocolate Cheesecake!

Storage Instructions

Store any leftover triple chocolate mini cheesecake muffins in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Allow to thaw in the fridge before serving from frozen.

Closeup of these Triple Chocolate Mini Cheesecakes against a white background

More Dessert Recipes To Try

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Triple Chocolate Mini Cheesecakes

5 from 1 vote
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

Images:

Oreo Crust

  • Preheat oven to 325 degrees. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil) Set aside.
    Add Oreos to a food processor and pulse until they resemble fine crumbs.
  • 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.
    Take out of the oven and cool completely.

Chocolate Cheesecake

  • Meanwhile assemble the cheesecake filling. 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.
    Allow them to cool in the muffin tin completely.
  • 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.

Chocolate Ganache

  • Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
    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

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Comments - page 1/2

  • Nathan

    Hi Karen,

    You Can. The only thing you might run into is they might not come out of the paper quite as easy. But who says desert can’t be a little messy? I hope you enjoy!

    Nathan
    @chefsavvy

  • Maria

    what is the meaning of 6 ounces semi chocolate? like how many cups inquaivalent? thank you.

  • Nathan

    Hi Maria,

    Chocolate is a mixture of few ingredients. Cocoa butter, Ground up Cacao nibs and solid parts of the bean, as well as sugar. “Semi Sweet” Chocolate is just a term to refer to how much sugar is added to the chocolate. In the baking section of most grocery stores you can find Unsweetened, Bittersweet, and Semi Sweet Chocolate. I hope this is helpful!

    Thank you so much for your comment!

    Nathan

  • Hi Anita,

    These are regular sized cupcakes made in a standard size cupcake pan. You can make them into mini cheesecakes (in a mini muffin pan) if you prefer.

    Thank you!

    Kelley

  • Bryn

    Do you think I could add a little bit of espresso to the cheesecake mix? Or will that affect the bake?

  • Hi Bryn,

    I would try adding instant coffee or espresso powder to the cheesecakes instead of actual espresso. You could add a bit maybe 1 tbsp of actual espresso but I wouldn’t add more because it may thin out the batter.

    Hope this helps!

    Kelley

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