Why You’ll Love This Recipe

Mini Chocolate Cheesecakes are the perfect bite-sized indulgence—rich, creamy, and packed with chocolate flavor. With a crunchy cookie crust and a smooth chocolate cheesecake filling, these mini desserts are ideal for parties, holidays, or anytime you want a decadent treat without making a full-sized cheesecake. They’re easy to make, portion-controlled, and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chocolate sandwich cookies (like Oreos)unsalted buttercream cheesegranulated sugarsour creameggsvanilla extractsemisweet chocolate chips or barheavy cream

directions

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.

Crush the chocolate sandwich cookies into fine crumbs and mix with melted butter.

Press about a tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes and set aside.

In a mixing bowl, beat the cream cheese until smooth.

Add sugar and beat until combined, then add sour cream and vanilla extract.

Melt the semisweet chocolate with heavy cream until smooth and let it cool slightly.

Mix the melted chocolate into the cream cheese mixture.

Add the eggs one at a time, mixing just until incorporated.

Spoon the batter over the prepared crusts, filling each cup almost to the top.

Bake for 15–18 minutes or until the centers are just set.

Cool in the pan for 30 minutes, then refrigerate for at least 2 hours before serving.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.Preparation time: 20 minutesBaking time: 15–18 minutesCooling and chilling time: 2 hours 30 minutesTotal time: 3 hours 10 minutes

Variations

Top with whipped cream and berries for a fruity touch.

Add a hint of espresso powder to intensify the chocolate flavor.

Use dark chocolate instead of semisweet for a richer taste.

Add crushed nuts or toffee bits to the crust for texture.

Sprinkle sea salt flakes on top for a sweet-salty combo.

storage/reheating

Store mini chocolate cheesecakes in an airtight container in the refrigerator for up to 5 days.They can also be frozen for up to 2 months. Thaw in the fridge overnight before serving.To serve warm, microwave individual cheesecakes for about 10 seconds.

FAQs

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the best texture and richness.

Do I need a water bath?

No, mini cheesecakes bake evenly without a water bath.

How do I prevent cracks?

Avoid overbaking and do not overmix the batter once eggs are added.

Can I make them ahead of time?

Absolutely! These are perfect for making a day in advance.

Can I use a graham cracker crust instead?

Yes, graham cracker or chocolate cookie crusts both work well.

Can I skip the heavy cream?

You can, but the cream helps melt the chocolate smoothly and adds richness.

Can I add a topping?

Yes, try ganache, fruit compote, or caramel drizzle.

Do they freeze well?

Yes, wrap them individually and freeze for up to 2 months.

What kind of chocolate should I use?

Good-quality semisweet or dark chocolate is best for optimal flavor.

Can I bake without liners?

Liners make removal easier, but you can grease the muffin tin well as an alternative.

Conclusion

Mini Chocolate Cheesecakes are a decadent and elegant dessert that’s surprisingly simple to make. With rich chocolate flavor and a creamy texture, they’re sure to be a hit at any gathering or celebration. Whether you dress them up or enjoy them as-is, these little treats deliver big satisfaction in every bite.