Chocolate Mini Cheesecake with Oreo Crust – this creamy, rich cheesecake with full chocolate taste and Oreo layer, topped with chocolate ganache and formed as mini cheesecakes, will be loved by all the chocolate fans.
I really enjoy cheesecakes, both fruit and chocolate ones, so I often prepare them. They are great for some special occasions or holidays, like Thanksgiving, Christmas, Easter, birthdays…
They look fancy, taste awesome and they are easy to prepare. Oreo crust, creamy chocolate cheesecake layer and chocolate ganache make a perfect combination. With the very first bite you will feel this full, rich taste of chocolate and cream cheese.
What do you need to make Chocolate Mini Cheesecake?
- CRUST
- 12 Oreo Cookies
- 2 tablespoon Unsalted Butter, melted
- CHEESECAKE
- 18 Oz Cream Cheese, softened
- 2/3 cup Granulated Sugar
- 3/4 cup Semisweet Chocolate Chips
- 2 Eggs
- 2 teaspoon Vanilla Extract
- GANACHE
- 1/2 cup Semi Sweet Chocolate Chips
- 1/3 cup Heavy Whipping Cream
- 1/2 teaspoon Oil
- 1 tablespoon Chocolate Syrup
- Chocolate Swirls optional
How to prepare Chocolate Mini Cheesecake?
Preheat the oven to 300 F. Line a muffin pan with 16 foil cupcake liners. Combine Oreo crumbs with butter and press at the bottom of the cupcake liners to form a layer. Melt chocolate chips and leave to cool. In a large dish beat cream cheese, sugar and vanilla, at medium speed, until it becomes smooth.
Add eggs and beat some more, until creamy. Finally, fold in melted chocolate and beat until combined. Spread over Oreo layer and bake for 20-25 min. Take out of the oven and leave in a muffin pan to cool completely. Transfer to the fridge for at least 2 hours, or until chilled.
To make ganache – Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
What is important for cheesecake to be tasty?
Cheese should be at a room temperature, so it could easily fold in with the other ingredients. Eggs should also be at a room temperature. Use quality semi sweet chocolate or chocolate chips. Try not to over mix the dough, it is going to be airy and then you risk making cracks while baking it. Beat at a low speed.
NOTES:
18 Oz cream cheese – if in your store CREAM CHEESE comes in 8 Oz packages you can take 2 packages of cream cheese and 1/4 from third package, or find 3 Oz pack and take 6.
You can substitute cocoa powder for the semi sweet chocolate chips.
I used whole Oreos.
WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS
Mini Cheesecake fans should check NO BAKE CHOCOLATE PEANUT BUTTER MINI CHEESECAKE, CARAMEL APPLE MINI CHEESECAKE and CHOCOLATE CHIP MINI CHEESECAKE.
If you prefer chocolate, take a look at some of our most popular chocolate recipes on the blog REESE‘S PIECES PEANUT BUTTER CHOCOLATE LASAGNA, CHOCOLATE CHIP COOKIE LASAGNA and PEANUT BUTTER CHOCOLATE POKE CAKE.
Check out some of our most popular CHOCOLATE DESSERT recipes ➡️
Chocolate Desserts
Chocolate Mini Cheesecake is your dream dessert. There are so many chocolate desserts and preparing them is a real pleasure for me. If you were looking for a perfect chocolate dessert, you have found it. Make your holiday table complete with this delicious, beautiful dessert. Enjoy… It will be love at first bite, I am sure!
Chocolate Mini Cheesecake with Oreo Crust – this creamy, rich cheesecake with full chocolate taste and Oreo layer, topped with chocolate ganache and formed as mini cheesecakes, will be loved by all the chocolate fans. What is important for cheesecake to be tasty? 18 oz cream cheese - if in your store comes in 8 oz packages you can take 2 packages of cream cheese and 1/4 from third package, or find 3 oz pack and take 6. You can substitute cocoa powder for the semi sweet chocolate chips. I used whole Oreos.
Chocolate Mini Cheesecake with Oreo Crust
Ingredients
Instructions
Notes
Cheese should be at a room temperature, so it could easily fold in with the other ingredients. Eggs should also be at a room temperature. Use quality semi sweet chocolate or chocolate chips. Try not to over mix the dough, it is going to be airy and then you risk making cracks while baking it. Beat at a low speed.Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 321Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 181mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 4g
Rada says
Excellent taste
Dragana says
Thanks Rada, I’m so glad that you enjoy it 🙂
Regards!
Amy says
Is 18oz of cream cheese correct?
Dragana says
Yes Amy, its correct.
Regards!
Amy says
They turned out great thank you!
Dragana says
Thank YOU Amy, I’m so glad 🙂
Christina says
The cream cheese at my store comes in 8 oz packages. What’s the easiest way to get 18 oz?
Dragana says
You can take 2 packages and 1/4 from third package, Christina 🙂
Or find 3 oz pack and take 6.
Enjoy!
Christina says
How do you make the “hot whipping cream”? Just heat up on the stove?
Dragana says
Yes Christina, you can heat up whipping cream on the stove.
Best!
Christina says
Thank you for answering all of my questions. I made a half recipe since it’s just my husband and me. They were delicious!
Dragana says
Thank YOU, Christina.. I’m so glad that you like it.
Enjoy in rest of our recipes 🙂
Merry Christmas!
Jennifer Manke says
Your ingredient list says 2 eggs for the cheesecake part but the instructions only say to add “an egg”. Help.
Dragana says
Yes Jennifer – “ad 2 Eggs”, thanks for your observation.
Best!
Tracy h says
Have you used the mini removal bottom cheesecake pan. With 12 removal left bottoms? Wondering how to scale for that. Thx
Dragana says
No Tracy, I used a muffin pan with 16 foil cupcake liners.
Regards!
Jennifer says
Did you use the whole Oreos or remove the filling and only use the cookie part?
Dragana says
Whole Oreos, Jennifer.
Enjoy!
Regards.
Kristin says
Have you tried to make ahead and freeze?
Dragana says
Unfortunately no, Kristin. Sorry!
Best regards!
Suzanne says
This looks delicious! Thank you for sharing!
Dragana says
Thank YOU Suzanne, I’m so glad you liked it.
Best regards.
Whitney says
Can I substitute cocoa powder for the semi sweet chocolate chips?
Dragana says
Yes you can, Whitney.
Best regards.
Avery says
Did you use a 1:1 substitution?
Dragana says
Yes Avery, you just need to add sugar in unsweetened cocoa powder.
Best regards,
Dragana
Ashley keith says
Hi can you do this recipe with mini cupcake liners and pan? If so would I just cut the baking time in half? Was wanting to try and make them like bite size but using mini muffin tins
Dragana says
Hi Ashley, I didn’t make mini cheesecakes on that way.
Best regards!
C. Wiersema says
These turned out perfectly and taste delicious! I used oreo crumbs and butter, not cookies. Worked well.
Dragana says
Great combo, I’m so glad it turned out well.
Best regards,
Dragana
Jen says
I haven’t added the ganache topping yet but I had to sample these cheesecakes and they are SO delicious! I baked them exactly 24 minutes. They were still just slightly jiggly in the center, and they came out beautifully after chilling–dense but not heavy, and no cracks or sinking. The only slight change I made from the original recipe was to use gluten free oreos for the crust instead of regular, because my son has to eat gluten free. They worked perfectly. I can’t wait to serve these at the event I’m going to tomorrow. Thanks for a wonderful recipe!
Dragana says
Thank YOU, Jen. I’m so glad you liked it.
Best,
Dragana