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4.4 from 252 votes

Mini Chocolate Cheesecakes

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings
Course: Dessert
Cuisine: American

Ingredients

  • 20 Oreo cookies
  • 1/4 /4 cup butter melted
  • 6 ounces semi-sweet chocolate I like Baker's chocolate bars
  • 2 8 ounce packages cream cheese, room temperature
  • 2/3 /3 cup sugar
  • 2/3 /3 cup sour cream
  • 1 Tablespoon vanilla
  • 2 eggs room temperature
  • Chocolate Ganache:
  • 2 ounces semi-sweet chocolate like Baker's chocolate bars
  • 2 tablespoons heavy cream
  • optional halved strawberries

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees and line a muffin tin with 12 paper liners.
  2. In a food processor, pulse the Oreos into fine crumbs and mix together crumbs and melted butter. Press a heaping tablespoon of crumbs into the bottom of each muffin tin. You can easily do this with the bottom of the tablespoon or measuring cup.
  3. Break 6 ounces of the chocolate into pieces and place in a microwave safe bowl. Microwave in 30 second intervals until melted.
  4. In a large bowl, beat the cream cheese, melted chocolate, and sugar until fluffy. Mix in the sour cream and vanilla. Mix in the eggs one at a time at a low speed until combined. Do not overmix.
  5. Using a cupcake scoop (or spoon), scoop into all the paper lined cupcake tins.
  6. Bake for 20-25 minutes or until tops are not glossy. Cool completely and chill in the fridge.
  7. For the ganache, melt the 2 ounces of chocolate and cream in a microwave safe bowl stirring together until smooth. Place a dollop on top of each cheesecake. Top with half a strawberry if desired or other topping. Chill until ganache is firm and keep cheesecakes chilled until serving.

Notes

  • I do not recommend using chocolate chips for this cheesecake.
  • Source: adapted from the recipe on the back of the Baker's chocolate. I changed the crust and added sour cream to the batter.