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 minutesmins
Cook Time20 minutesmins
Additional Time4 hourshrs
Total Time4 hourshrs35 minutesmins
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: 12mini cheesecakes
Author: Beth
Ingredients
Crust
1 ½cupsoreo crumbs (the whole cookie – cream & all!) about 16 oreosOr use 1 & 1/2 cups graham cracker crumbs
4tbspunsalted buttermelted (1/2 stick)
Cheesecake
2packagesfull fat cream cheese, room temperature8 oz each
¼cupgranulated sugar
1tspvanilla extract
¾cupsemi-sweet chocolate chipsmelted
2largeeggs
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.
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.
Beat in the granulated sugar, vanilla extract, and melted chocolate until smooth.
Beat in the 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.