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two chocolate mini cheesecake staked

Mini Chocolate Cheesecakes

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Created by Mariam E.
If you love chocolate then you’re going to love these Mini Chocolate Cheesecakes. Made with an Oreo crust and topped with a creamy chocolate filling then topped with a chocolate ganache. A chocolate lover’s ideal dessert!
Prep Time 30 mins
Cook Time 25 mins
Total Time 2 hrs 55 mins
Course Dessert
Cuisine American
Servings 12 servings


For the Crust:

  • 12 pieces Oreo cookies finely crushed
  • 3 tablespoons butter melted

For the Filling:

  • 2 8-oz blocks cream cheese softened
  • ¾ cups granulated sugar
  • 2 large eggs room temperature
  • cup heavy cream
  • ½ cup chocolate chips
  • 1 teaspoon vanilla

For the Ganache:

  • cup plus 1 tablespoon heavy cream
  • ½ cup chocolate chips


For the Crust:

  • Preheat the oven to 325F. Line a 12 cavity cupcake tin with cupcake liners and set aside.
  • In a small bowl combine the crushed Oreos and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
  • Firmly press 1-1 ½ tablespoons of the crumb mixture into each liner.
  • Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

For the Filling:

  • Turn the oven down to 300F.
  • Place the chocolate chips in a small heatproof bowl. Place the bowl over a saucepan of simmering water and stir until melted and smooth. Remove from heat and allow to cool while you make the filling.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
  • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
  • Add the heavy cream and vanilla. Mix until fully combined.
  • Add the cooled chocolate and mix until just combined.
  • Fill each liner up almost to the top.
  • Bake the cheesecakes for 15 minutes. Then turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
  • Transfer cheesecakes to the fridge until ready to serve.

For Ganache:

  • In a small saucepan combine the heavy cream and chocolate chips over low heat.
  • Stir until everything is melted and smooth.
  • Remove from heat and allow to cool slightly.
  • Top each cheesecake with ganache.


  • Be sure to use the blocks of full fat cream cheese and not low fat cream cheese or spreadable cream cheese that come in tubs. They are not interchangeable and your filling will not come out rich and creamy without full fat cream cheese.
  • The ingredients need to be room temperature as it’ll help avoid your filling being lumpy, especially the cream cheese. If your ingredients are cold, you will end up having to mix extra to get them smooth which will lead to over-mixed batter which leads to cracks in cheesecakes. 
  • Don’t want to make a chocolate ganache? You can swap for whipped cream with chocolate chips, chocolate shavings, chocolate ice cream, chocolate whipped cream, etc. You can even top with fresh fruit if desired!
  • Please take note of the change in temperature of the oven between baking the crust and the cheesecake! Do not forget to change the temperature.
  • To crush your Oreo cookies finely, you can run them through a processor. Alternatively, add them to a Ziploc bag and roll a rolling pin over it to crush up.


Calories: 186kcal | Carbohydrates: 20g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 27mg | Potassium: 26mg | Fiber: 1g | Sugar: 19g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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