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!
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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 cheesecake cupcakes are 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.
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.
More Dessert Recipes To Try
- The BEST Brownies
- Texas Style Blueberry Cobbler
- Easy S’mores Bars
- The BEST Chocolate Chip Cookies
- Hot Fudge Pudding Cake
Triple Chocolate Mini Cheesecakes
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
- 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 Information
Did you make this?
I'd love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don't forget to follow @thechefsavvy.
Karen Wood
Could you omit the Oreo crust?
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
Anita Phillips
Are these mini cupcakes or regular size cupcakes?
Kelley Simmons
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
Vickie Chapman
Can I bouble this recipe?
Kelley Simmons
Yes absolutely!
Vickie Chapman
How long do I bake if useing jumbo muffin tin
Kelley Simmons
Hi Vickie,
I would add an additional 8-10 minutes cooking time for jumbo muffins.
Thanks & Enjoy!
Kelley
Bryn
Do you think I could add a little bit of espresso to the cheesecake mix? Or will that affect the bake?
Kelley Simmons
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
nancy
The recipe name is misleading when it says “mini” as I saw you noted they are made in regular size cupcake pans not mini cupcakes. I will make the adjustments to make them true mini-cheesecakes.
Vicki McHenry
Can I use an keebler oreo crust and just break it up and add butter?
Kelley Simmons
Hi Vicki,
You could try this I just am wondering how much oil / butter is already in the crust. I would add just enough butter to keep it together.
Hope this helps! Enjoy!
Kelley
Michelle Holley
I made these as mini cheesecake bites, and they were a HUGE hit! Thank you so much for this super rich and yummy recipe. I wish I could post a picture because I topped some of them with a blueberry and some with a raspberry. The presentation was so cute and impressive!!
Kelley Simmons
Hi Michelle,
Those sound amazing! I love that you made them with blueberry and raspberry too!
Thanks for making my recipe!
Kelley
Vickie Chapman
Can I double this recipe?
Kelley Simmons
Yes absolutely!
Beverly Hecht
I have made these several times and always a hit!! Now I have been asked to make them for an event at church…can they be made ahead and frozen??
Thanks!!
Kelley Simmons
Yah I am so happy to hear that Beverly! Yes they can absolutely be made ahead of time and frozen. Thanks and enjoy!