Description

Elegant, individually portioned chocolate cheesecakes with an Oreo crust, rich chocolate filling, and silky ganache topping—perfect for parties or solo indulgence.

Ingredients

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 (optional):

Whipped cream

Chocolate shavings or mini chocolate bars

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Instructions

Preheat oven to 325°F (163 °C) and line a 12‑cup muffin tin with paper liners.
Press Oreo crumbs mixed with melted butter into the bottom of each cup. Bake for 5–7 minutes, then remove and set aside.
Melt chocolate chips gently (e.g. microwave at 50% power, stirring every 20 seconds). Cool slightly.
Beat cream cheese until smooth (~2 minutes). Add sugar and cocoa powder; beat until combined.
Mix in sour cream and vanilla. Add eggs one at a time, mixing slowly after each. Fold in melted chocolate.
Spoon batter into muffin cups, filling ~¾ full. Bake for 16–18 minutes until centers are set but slightly jiggly.
Turn off oven, crack the door, and let cheesecakes cool inside for 20 minutes. Remove and cool completely at room temperature, then refrigerate at least 4 hours.
To make ganache: heat heavy cream until hot (not boiling), pour over chocolate chips, let stand 5 minutes and stir until smooth.
Spoon ganache over chilled cheesecakes and refrigerate another 20 minutes to set.
Top with whipped cream and chocolate garnish just before serving.

Notes

Substitute Oreo crust for chocolate graham cracker crust for a different base.
Add a pinch of espresso powder to the filling for deeper chocolate flavor.
Top with fresh berries or salted caramel drizzle for variety.
Use mini muffin tin for bite-sized versions—reduce baking times accordingly.
Prepare ahead—cheesecakes often taste better after overnight chilling.

Prep Time: 10 minutes
Cook Time: 27 minutes (including crust and filling bake)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 280
Sugar: 20g
Sodium: 140mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg