These Mini Chocolate Cheesecake Bites are the ultimate decadent treat in a perfect, portion-controlled package. They feature a rich, smooth, and deeply chocolatey cheesecake filling baked on top of a crunchy Oreo cookie crust. They are incredibly easy to make and look wonderfully elegant, making them the perfect dessert for any occasion.
Whether you’re hosting a party, looking for a make-ahead dessert, or simply craving a rich chocolate treat, this recipe delivers. Each bite is a perfect balance of creamy and crunchy textures, guaranteed to satisfy any chocolate lover.
Why You’ll Love This Recipe
- Perfectly Portioned: Individual servings make them ideal for parties, potlucks, and easy serving.
- Rich & Decadent: A truly intense chocolate flavor in a velvety smooth cheesecake filling.
- Simple to Make: This recipe is straightforward and uses common ingredients for impressive results.
- Make-Ahead Friendly: These cheesecakes are even better when made a day in advance, saving you time.
Ingredients
For the Oreo Crust:
- 12 Oreo Cookies
- 2 tablespoons Unsalted Butter, melted
For the Chocolate Cheesecake Filling:
- 8 oz Cream Cheese, softened to room temperature
- 1/2 cup Granulated Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1 large Egg, at room temperature
- 1/4 cup Sour Cream, at room temperature
- 1 teaspoon Vanilla Extract
- 4 oz Semi-Sweet Chocolate, melted and cooled slightly
Step-by-Step Instructions
- Prep: Preheat your oven to 325°F (160°C). Line a 12-cup mini muffin tin with paper liners.
- Make the Crust: Add the Oreo cookies to a food processor and pulse until you have fine crumbs. Pour in the melted butter and pulse a few more times to combine.
- Form the Crust: Press about 1 tablespoon of the crumb mixture into the bottom of each paper liner.
- Make the Filling: In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Sift in the cocoa powder and beat on low speed until just combined.
- Combine Ingredients: Add the egg, sour cream, and vanilla extract, and beat on low speed until incorporated. Be careful not to overmix. Stir in the melted semi-sweet chocolate until the batter is uniform.
- Fill and Bake: Divide the cheesecake filling evenly among the muffin cups, filling each one almost to the top. Bake for 18-22 minutes, or until the centers are just set and have a slight wobble.
- Cool Completely: Let the mini cheesecakes cool completely in the pan on a wire rack. Once at room temperature, transfer them to the refrigerator and chill for at least 4 hours, or preferably overnight.
Tips & Variations
- Pro Tip: For the smoothest cheesecake filling, ensure your cream cheese, egg, and sour cream are all at room temperature. This helps them combine easily without lumps.
- Espresso Powder: Add 1 teaspoon of instant espresso powder along with the cocoa powder to intensify the chocolate flavor.
- Different Crust: You can use chocolate graham crackers or any other chocolate sandwich cookie for the crust.
- Topping Ideas: Top the chilled cheesecakes with a dollop of whipped cream, a fresh raspberry, chocolate shavings, or a drizzle of chocolate ganache.
Frequently Asked questions (FAQ)
- How do I know when the cheesecakes are done baking?
- The edges will be set, but the center will still have a very slight jiggle when you gently shake the pan. They will firm up completely as they cool and chill.
- Can I make these without a mini muffin pan?
- A standard-sized muffin pan will also work, but you will only get about 6-8 cheesecakes, and you will need to increase the baking time to 25-30 minutes.
- How do I store mini cheesecakes?
- Store them in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
- Serve these mini chocolate cheesecakes chilled, straight from the refrigerator. They are a perfect two-bite dessert for a party platter, a holiday gathering, or an elegant after-dinner treat with a cup of coffee.
Mini Chocolate Cheesecakes
These mini chocolate cheesecakes are baked in a muffin tin with an Oreo crust, topped with rich chocolate ganache, whipped cream, and chocolate shavings. Perfect bite-sized desserts for parties or holidays!
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners. Set aside.
- Mix Oreo crumbs and melted butter until it resembles wet sand. Add 1 tablespoon of mixture to each cup and press firmly. Bake 5–7 minutes until firm. Cool.
- Melt chocolate chips in microwave at 50% power for 90 seconds, stirring every 20 seconds until smooth.
- Beat cream cheese until fluffy, then add sugar and cocoa powder. Mix in sour cream and vanilla. Add eggs one at a time, mixing gently. Fold in melted chocolate.
- Fill each muffin cup 3/4 full with batter. Tap pan to release air bubbles. Bake 16–18 minutes until tops are set. Turn off oven, crack door, and cool 20 minutes.
- Cool to room temperature, then refrigerate covered for at least 4 hours or overnight.
- Heat cream and chocolate chips in microwave at 50% power, stirring until smooth. Spread over cheesecakes and chill 15 minutes until set.
- Top with whipped cream and chocolate shavings before serving.
Notes
Use full-fat block-style cream cheese for the best texture and flavor. Store covered in the refrigerator for up to 5 days, adding whipped cream just before serving. Freeze for up to 3 months by wrapping individually and storing in an airtight container. Thaw in the fridge overnight before serving.
