Mini Chocolate Cheesecakes

4.73 from 18 ratings

Mini Chocolate Cheesecakes

The best mini chocolate cheesecakes only take 30 minutes to prep and bake in a muffin pan! These easy chocolate cheesecakes can be made with a graham cracker crust or oreo crust.

Prep Time15

Cook Time20

Additional Time4

Total Time4 35

Course: Dessert

Cuisine: American

Keyword: 3 ingredient peanut butter fudge, chocolate cheesecake cupcakes, chocolate cheesecake easy recipe, chocolate cheesecakes, chocolate cheesecakes oreo crust, chocolate cheesecakes recipes, how to make mini cheesecakes, individual chocolate cheesecakes, mini cheesecakes in muffin pan, mini chocolate cheesecakes, mini chocolate cheesecakes recipe, the best chocolate cheesecakes

Servings: mini cheesecakes

Author: Beth

Equipment

Ingredients

Crust

1 ½ cups oreo crumbs (the whole cookie – cream & all!) about 16 oreos Or use 1 & 1/2 cups graham cracker crumbs
4 Tbsp (57g) unsalted butter melted, 1/2 stick

Cheesecake

16 oz (452g) full fat cream cheese, room temperature 2 packages
¼ cup (50g) granulated sugar
1 tsp vanilla extract
¾ cup (129g) semi-sweet chocolate chips melted
2 large eggs

Instructions

Crust

Preheat the oven to 350º F.
Line a regular sized muffin pan with 12 muffin liners.
Blend the oreos until you have crumbs. In a mixing bowl, combine the oreo crumbs (or graham cracker crumbs) and melted butter until it resembles coarse sand.
1 1/2 cups oreo crumbs (the whole cookie – cream & all!) about 16 oreos, 4 Tbsp (57g) unsalted butter
Put 1 tbsp plus 1 tsp of the crumbs in each muffin cup.
Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.

Cheesecake

In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
16 oz (452g) full fat cream cheese, room temperature
Beat in the granulated sugar, vanilla extract, and melted chocolate until smooth.
1/4 cup (50g) granulated sugar, 1 tsp vanilla extract, 3/4 cup (129g) semi-sweet chocolate chips
Beat in the eggs.
2 large eggs
Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap. You can serve them without any additional toppings or you can add cool whip, strawberries, chocolate chips, chocolate ganache, strawberry puree, whatever you want!
I topped my cheesecakes with chocolate ganache, chocolate whipped cream, ganache drizzle and chocolate shavings.

Video

Notes

Find our chocolate whipped cream recipe and chocolate ganache recipe.

How to store: Refrigerate your mini cheesecakes in an airtight container for up to a week.

How to freeze: You can freeze mini cheesecakes for up to 3 months. They can be individually wrapped, or you can place them in an airtight storage container or freezer bag with parchment paper between the layers to keep them from sticking. Let them thaw in the refrigerator before serving.

Nutrition