These mini chocolate cheesecakes are the perfect bite-sized dessert that delivers big on flavor. Each one is layered with a crunchy Oreo crust, a rich chocolate cheesecake filling, and a silky ganache topping. I love how elegant they look and how easy they are to serve at parties or enjoy as a personal treat.

Mini Chocolate Cheesecakes with Oreo Crust

Why You’ll Love This Recipe

I like how simple these cheesecakes are to make without sacrificing taste or presentation. The individual portions mean no slicing is necessary, and I never have to worry about cracked tops or water baths. The combination of the velvety chocolate filling with the smooth ganache creates a luscious texture I find irresistible. Whether I’m making them for a gathering or just craving chocolate, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oreo Crust

1 ½ cups Oreo crumbs
3 tablespoons unsalted butter, melted

Cheesecake Filling

½ cup semisweet chocolate chips, melted
2 cups full‑fat block cream cheese, room temperature
½ cup granulated sugar
¼ cup unsweetened cocoa powder (preferably Dutch‑process)
¼ cup full‑fat sour cream, room temperature
½ teaspoon pure vanilla extract
2 large eggs, room temperature

Chocolate Ganache

½ cup semisweet chocolate chips
¼ cup heavy cream

Garnish

Whipped cream and chocolate shavings or mini chocolate bars

Directions

Preheat the oven to 325°F and line a 12‑cup muffin tin with paper liners.
Mix Oreo crumbs with melted butter until combined. Press the mixture firmly into the bottom of each muffin cup. Bake for 5–7 minutes, then remove from the oven and set aside.
Melt the chocolate chips in the microwave at 50% power, stirring every 20 seconds until smooth. Let it cool slightly.
In a large bowl, beat the cream cheese until smooth and fluffy, about 2 minutes. Add the sugar and cocoa powder, and beat until combined.
Mix in the sour cream and vanilla, then add the eggs one at a time, mixing slowly after each addition. Fold in the melted chocolate.
Spoon the batter into the muffin cups, filling each about three-quarters full.
Bake for 16–18 minutes until the centers are just set. Turn off the oven, crack the door, and let the cheesecakes cool inside for 20 minutes.
Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours.
To make the ganache, heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and let sit for 5 minutes. Stir until smooth.
Spoon ganache over the chilled cheesecakes and refrigerate for 20 minutes to set. Top with whipped cream and chocolate garnish before serving.

Servings and Timing

Servings: 12 mini cheesecakes
Prep time: 10 minutes
Cook time: 27 minutes
Chill time: 4 hours
Total time: approximately 5 hours 40 minutes

Variations

I sometimes like swapping the Oreo crust for a chocolate graham cracker base when I want a slightly different flavor. If I’m in the mood for something extra rich, I add a touch of espresso powder to the filling. For toppings, fresh berries or a drizzle of salted caramel can make these feel brand new every time I make them.

Storage/Reheating

I keep these mini cheesecakes stored in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them individually wrapped in plastic wrap and place them in a sealed container for up to 3 months. When I’m ready to serve, I let them thaw in the fridge. I always add whipped cream just before serving for the freshest taste.

FAQs

How do I prevent my mini cheesecakes from sinking?

I’ve learned that not over-mixing the batter and letting the cheesecakes cool gradually in the oven helps prevent sinking. Also, I make sure not to overbake them.

Can I use a mini muffin tin?

Yes, I can use a mini muffin tin to make bite-sized versions. I just reduce the baking time for both the crust and the filling.

How can I tell when they’re done baking?

I look for edges that are set and centers that still have a slight jiggle. That’s when I know they’re perfectly baked.

Can I make these ahead of time?

Absolutely. I often make them a day in advance and keep them refrigerated. They’re actually better after chilling overnight.

Do these freeze well?

Yes, they freeze wonderfully. I just make sure to wrap them tightly and wait to add the whipped topping until just before serving.

Conclusion

These mini chocolate cheesecakes are one of my favorite treats to make. They’re easy, elegant, and deliver a rich chocolate experience in every bite. Whether I’m serving them at a party or enjoying a quiet night in, I always look forward to making and eating them. Give them a try—they’re sure to impress.