Decadent, rich, and irresistibly chocolatey - these mini chocolate cheesecakes combine creamy chocolate filling with a crisp Oreo crust, topped with a silky ganache for the ultimate indulgence. Perfect for chocolate lovers, they strike the balance between fudgy and creamy, and look as impressive as they taste.
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Why You'll Love This Recipe
If you’re a chocolate lover, this one’s for you - decadent, silky, and irresistibly rich.
- Deep chocolate flavour with a crisp Oreo crust
- Velvety ganache topping for an indulgent finish
- Bakes quickly and sets perfectly every time
- Elegant yet simple enough for any occasion
Ingredients
- For the crust:
- Oreo cookies - Crushed finely for a crisp chocolate crust.
- Melted unsalted butter - Binds the crumbs together.
- For the filling:
- Cream cheese - Room temperature for a smooth batter.
- Sugar - Or use honey or maple syrup for a natural sweetener.
- Cocoa powder - Unsweetened, for rich chocolate flavour.
- Melted chocolate - Optional, but deepens the flavour.
- Vanilla extract - Rounds out the chocolate notes.
- Salt - Balances sweetness.
- Egg - Adds structure and creaminess.
- For the ganache topping:
- Chopped chocolate - Choose a good-quality baking bar.
- Heavy cream - Creates a glossy, smooth finish.
See recipe card for quantities.
Instructions
STEP 1: Preheat oven to 325°F (160°C). Line a 6-cup muffin tray with paper or silicone liners.
STEP 2: Crust: pulse ~8 Oreo halves (cream removed) to ½ cup (60 g) crumbs; mix with 2 tablespoon melted butter. Divide, press, bake 5 minutes; cool slightly.
STEP 3: Filling: beat 8 oz (226 g) softened cream cheese 1 minute.
STEP 4: Add ¼ cup sugar (or 3 tablespoon honey/maple), 2 tablespoon cocoa, ½ teaspoon vanilla, pinch salt, and 3 tablespoon (40 g) melted chocolate(optional, for extra richness); beat ~1 minute.
STEP 5: Beat 1 egg separately; fold in by hand just to combine.
STEP 6: Portion into cups; bake 20 minutes until edges set/centres slightly jiggly.
STEP 7: Cool 30 minutes, then chill 4–6 hours (overnight best).
STEP 8: Ganache (optional): place ½ cup (80 g) chopped chocolate in a bowl. Heat ¼ cup (60 ml) cream until hot (30–40 s); pour over chocolate, rest 3 minutes, stir smooth. Cool to a spreadable consistency (room temp ~1 hour or fridge 15–20 min).
STEP 9: Spoon or pipe ganache on top; garnish with chocolate shavings. Refrigerate up to 5 days or freeze up to 2 months.
Storage and Equipment
Store the cheesecakes in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. If freezing, leave off the ganache until after thawing for the best texture. Freeze in a single layer, then transfer to an airtight container or freezer bag.
Use a hand mixer for smooth, lump-free filling, plus a food processor for crushing the Oreo crust. You’ll also need mixing bowls, a spatula, and a muffin tray with liners. A small offset spatula or piping bag makes spreading the ganache easy.
Toasty's Tips
- Soften the cream cheese fully. This ensures a smooth, creamy chocolate filling with no lumps.
- Use good-quality chocolate. Baking bars melt smoother than chocolate chips for the ganache.
- Let the ganache cool. If it’s too warm, it’ll slide off the cheesecake; if too cold, it’ll stiffen. Aim for spreadable and glossy.
- Chill before serving. Refrigerating the cheesecakes allows the chocolate flavours to deepen and the texture to set.
- Top just before serving. For a clean finish, add ganache and garnishes after the cheesecakes have chilled completely.
Other Recipes to Try:
Looking for other Mini Cheesecake recipes like this? Try these:
📖 Recipe
Mini Chocolate Cheesecakes
Suggested Equipment
Ingredients
Chocolate Cookie Crust
- ½ cup Oreo cookie crumbs - or 8 Oreo cookies, cream removed
- 2 tablespoon unsalted butter - melted
Cheesecake Filling
- 8 oz block-style cream cheese (full-fat) - 1 block, softened at room temperature
- ¼ cup sugar
- 2 tablespoon unsweetened cocoa powder
- 3 tablespoon melted baking chocolate
- ½ teaspoon vanilla extract
- pinch salt
- 1 large egg
Ganache Topping (optional)
- ½ cup baking chocolate
- ¼ cup heavy cream - hot
Instructions
- Preheat to 325°F (160°C); line a 6-cup muffin tray.
- Crust: pulse ~8 Oreo halves (cream removed) to ½ cup (60 g) crumbs; mix with 2 tablespoon melted butter. Divide, press, bake 5 minutes; cool slightly.
- Filling: beat 8 oz (226 g) softened cream cheese 1 minute.
- Add ¼ cup sugar (or 3 tablespoon honey/maple), 2 tablespoon cocoa, ½ teaspoon vanilla, pinch salt, and 3 tablespoon (40 g) melted chocolate(optional, for extra richness); beat ~1 minute.
- Beat 1 egg separately; fold in by hand just to combine.
- Portion into cups; bake 20 minutes until edges set/centres slightly jiggly.
- Cool 30 minutes, then chill 4–6 hours (overnight best).
- Ganache: place ½ cup (80 g) chopped chocolate in a bowl. Heat ¼ cup (60 ml) cream until hot (30–40 s); pour over chocolate, rest 3 minutes, stir smooth. Cool to a spreadable consistency (room temp ~1 hour or fridge 15–20 min).
- Spoon or pipe ganache on top; garnish with chocolate shavings. Refrigerate up to 5 days or freeze up to 2 months.
Notes
- Watch the step-by-step video tutorial here.
- Note: macros/calories are based on cheesecake only (without the optional ganache topping)
- Soften the cream cheese fully. This ensures a smooth, creamy chocolate filling with no lumps.
- Let the ganache cool. If it’s too warm, it’ll slide off the cheesecake; if too cold, it’ll stiffen. Aim for spreadable and glossy.
- Chill before serving. Refrigerating the cheesecakes allows the chocolate flavours to deepen and the texture to set.
- Top just before serving. For a clean finish, add ganache and garnishes after the cheesecakes have chilled completely.
- Use good-quality chocolate. Baking bars melt smoother than chocolate chips for the ganache.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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