If you have a sweet tooth that craves something both decadent and delightful, you absolutely need to try the Mini Chocolate Cheesecakes with Oreo Crust and Chocolate Ganache Recipe. These little gems are bursting with rich chocolate flavor, a creamy texture that melts in your mouth, and a crisp Oreo crust that adds the perfect balance. The luscious chocolate ganache on top elevates each bite, making these mini cheesecakes an irresistible treat you’ll want to share with all your friends and family.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to crafting the perfect Mini Chocolate Cheesecakes with Oreo Crust and Chocolate Ganache Recipe. Each element works harmoniously to build layers of flavor, texture, and color that transform this dessert into a showstopper.
- Oreo crumbs (1 ½ cups): About 15 cookies crushed finely to make a crunchy, chocolaty base.
- Unsalted butter (3 tablespoons, melted): Binds the Oreo crumbs together for the crust’s perfect firmness.
- Semisweet chocolate chips (½ cup + ½ cup): Used both in the batter for a rich chocolate taste and in the ganache topping.
- Cream cheese (2 cups, room temperature): The star ingredient delivering that signature creamy, tangy cheesecake texture.
- Granulated sugar (½ cup): Sweetens the cheesecake without overpowering the chocolate.
- Unsweetened cocoa powder (¼ cup): Enhances the chocolate profile with a deep, natural bitterness.
- Full-fat sour cream (¼ cup, room temperature): Adds moistness and a slight tang for cheesecake richness.
- Pure vanilla extract (½ teaspoon): Boosts flavor complexity with its warm, sweet aroma.
- Large eggs (2, room temperature): Bind the filling and give it structure when baked.
- Heavy cream (¼ cup): Essential for making the silky, indulgent chocolate ganache.
- Whipped cream and chocolate shavings: For that extra touch of elegance when garnishing.
How to Make Mini Chocolate Cheesecakes with Oreo Crust and Chocolate Ganache Recipe
Step 1: Prepare the Oreo Crust
Start by preheating your oven to 325° F and lining a 12-cup muffin pan with paper liners to keep these mini cheesecakes perfectly shaped. Combine your crushed Oreo crumbs with melted butter until the mixture looks like moist sand. This is your secret weapon for a crust that’s both crunchy and rich. Press about a tablespoon of this mixture into the bottom of each muffin cup using a small glass or measuring cup, ensuring it’s firmly packed. Then bake the crusts for 5 to 7 minutes; this step ensures a sturdy foundation that won’t crumble when you dig in.
Step 2: Create the Chocolate Cheesecake Filling
While the crusts cool, melt ½ cup of semisweet chocolate chips gently in the microwave at 50% power, stirring every 20 seconds until smooth — patience here pays off with silky chocolate goodness. Next, whip up the filling by beating the cream cheese on medium-high speed until light and fluffy. Gradually add sugar and cocoa powder, beating to combine and build the rich chocolate base. Incorporate sour cream and vanilla extract for that signature cheesecake tang and creaminess. Add the eggs one at a time, mixing carefully and scraping down the sides to achieve a perfectly smooth batter. Finally, fold in your melted chocolate by hand to keep the texture luxuriously smooth.
Step 3: Assemble and Bake the Cheesecakes
Spoon the luscious filling over your cooled Oreo crusts, filling each muffin cup about three-quarters full. Give the pan a gentle tap on the counter to release any trapped air bubbles — this little trick helps create a smooth top without cracks. Bake these miniature masterpieces at 325° F for 16 to 18 minutes until the tops have just set. To avoid overbaking, switch off the oven and crack the door open, letting the cheesecakes cool slowly inside for 20 minutes before removing them. This slow cool-down helps maintain a creamy texture.
Step 4: Chill and Set
Once cooled, cover the pan and refrigerate the cheesecakes for at least 4 hours, or better yet, overnight. This chilling step allows the flavors to meld beautifully and the texture to firm up just right, turning these mini cheesecakes into bite-sized heavenly treats.
Step 5: Add the Chocolate Ganache Topping
For the crowning glory, create the ganache by heating the remaining semisweet chocolate chips with heavy cream in the microwave at 50% power, stirring every 20 seconds until velvety smooth. Spoon a generous dollop over each chilled cheesecake, spreading it evenly to the edges with an offset spatula. Place the pan back in the refrigerator for 15 minutes to let the ganache set into a shiny, irresistible layer.
How to Serve Mini Chocolate Cheesecakes with Oreo Crust and Chocolate Ganache Recipe
Garnishes
Adding whipped cream and delicate chocolate shavings on top not only amps up the visual appeal but also introduces extra creaminess and a pleasing contrast in textures. These garnishes make each mini cheesecake look like a professionally crafted dessert made just for special occasions.
Side Dishes
Serve your mini cheesecakes with fresh berries like raspberries or strawberries to cut through the richness with their natural tartness. A scoop of vanilla bean ice cream or a drizzle of raspberry coulis can also brighten the plate, making every bite even more memorable.
Creative Ways to Present
To impress guests, serve these mini cheesecakes in decorative mini jars or clear photo boxes tied with ribbons for an irresistible gift idea. Layer them with crushed Oreos or add a sprinkle of sea salt flakes on the ganache for a modern gourmet twist that will have everyone asking for the recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Chocolate Cheesecakes with Oreo Crust and Chocolate Ganache Recipe stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3-4 days. The flavors actually deepen after resting, so leftovers taste just as amazing as freshly made ones.
Freezing
Want to prepare these mini cheesecakes well in advance? Freeze them uncovered for a couple of hours until firm, then wrap each cheesecake individually with plastic wrap and place them all in a sealed freezer bag. They freeze beautifully for up to 2 months and thaw effortlessly in the fridge overnight.
Reheating
These cheesecakes are best enjoyed chilled, so avoid reheating. If they’ve been frozen, simply thaw them in the refrigerator to maintain their perfect creamy texture and luscious ganache topping.
FAQs
Can I use store-bought Oreo crumbs instead of crushing the cookies myself?
Absolutely! Store-bought Oreo crumbs work just fine and save time — just make sure they are finely crushed for the best crust texture.
What’s the best way to melt chocolate without burning it?
Microwaving at 50% power and stirring every 20 seconds is the safest method, ensuring smooth, lump-free chocolate perfect for folding into the batter or making ganache.
Can I make these mini cheesecakes dairy-free or vegan?
This recipe relies heavily on dairy-based ingredients for texture and flavor, but you could experiment with dairy-free cream cheese, sour cream alternatives, and vegan chocolate to suit your needs.
Is it necessary to use room temperature ingredients?
Yes, room temperature ingredients mix more evenly and help avoid curdling or lumps, producing the smooth and creamy texture these mini cheesecakes are known for.
How do I prevent cracks on the cheesecake tops?
Gently tapping the muffin tin to remove air bubbles, baking at the right temperature, and allowing the cheesecakes to cool slowly in the oven with the door cracked are key steps to avoid cracking.
Final Thoughts
Trust me, once you make these Mini Chocolate Cheesecakes with Oreo Crust and Chocolate Ganache Recipe, they will quickly become a treasured dessert in your home. They strike just the right balance between chocolatey, creamy, and crunchy, and the mini size makes them so easy to share and enjoy any time. Give this recipe a whirl—you’re in for an unforgettable chocolate treat that feels both indulgent and comforting. Happy baking!
Print
Mini Chocolate Cheesecakes with Oreo Crust and Chocolate Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 37 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned desserts featuring a crunchy Oreo crust, smooth chocolate-infused cheesecake filling, and a decadent chocolate ganache topping. Baked in a muffin pan, they make an ideal treat for parties or an elegant dessert to enjoy any time.
Ingredients
Crust
- 1 ½ cups Oreo crumbs (about 15 cookies)
- 3 tablespoons unsalted butter (melted)
Cheesecake Filling
- 2 cups (16 oz) block-style cream cheese (room temperature)
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) unsweetened cocoa powder (Dutch process works too)
- ¼ cup (60 g) full-fat sour cream (room temperature)
- ½ teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- ½ cup (85 g) semisweet chocolate chips (for melting)
Chocolate Ganache
- ½ cup (85 g) semisweet chocolate chips
- ¼ cup (60 ml) heavy cream
For Garnish
- Whipped cream
- Chocolate shavings
Instructions
- Preheat oven: Preheat the oven to 325° F (163° C). Line a 12-cup muffin pan with paper liners and set aside.
- Make crust mixture: In a bowl, combine the crushed Oreo cookies with melted butter. Stir until the mixture resembles wet sand, ensuring the crumbs are evenly coated.
- Press crust into muffin tin: Spoon about 1 tablespoon of the crust mixture into each muffin cup. Use the bottom of a small glass or a ¼ cup measuring cup to firmly press the crust into the bottom of each cup to form an even layer.
- Bake crust: Bake the crust for 5 to 7 minutes until it becomes firm. Remove from the oven and allow to cool completely.
- Melt chocolate for filling: Place ½ cup semisweet chocolate chips in a microwave-safe bowl and heat at 50% power for 90 seconds, stirring every 20 seconds until smooth and fully melted. Set aside to cool slightly.
- Prepare cheesecake filling: In the bowl of a stand mixer, beat the room-temperature cream cheese on medium-high speed until fluffy, about 2 minutes. Add sugar and cocoa powder, then beat for another minute until thoroughly combined. Mix in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure even mixing, but avoid over-mixing.
- Fold in melted chocolate: Using a rubber spatula, gently fold the cooled melted chocolate into the cheesecake batter until the mixture is uniform in color and consistency.
- Fill muffin cups: Divide the cheesecake batter evenly among the prepared muffin cups with crust, filling each about three-quarters full. Tap the muffin pan gently on the counter to release any trapped air bubbles.
- Bake cheesecakes: Bake at 325° F for 16 to 18 minutes, or until the tops are set but the centers are still slightly jiggly. Turn off the oven, crack the oven door open, and let cheesecakes cool inside for 20 minutes to prevent cracking.
- Cool and chill: Remove the cheesecakes from the oven and allow to cool fully to room temperature. Cover and refrigerate for at least 4 hours or overnight to set completely.
- Prepare chocolate ganache: Combine ½ cup semisweet chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Heat at 50% power, stopping every 20 seconds to stir, until smooth and fully melted. Let ganache cool slightly, stirring to smooth it.
- Top cheesecakes with ganache: Spoon a couple of teaspoons of ganache over each mini cheesecake. Use an offset spatula to spread the ganache evenly to the edges.
- Set ganache and garnish: Chill the cheesecakes for 15 minutes until the ganache is set. Before serving, garnish each with a dollop of whipped cream and chocolate shavings for an elegant finish.
Notes
- Allow all dairy ingredients to come to room temperature for a smoother cheesecake batter and to prevent lumps.
- Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracking.
- Cooling the cheesecakes gradually in the turned-off oven helps prevent cracks on the surface.
- Chocolate ganache can be made ahead and stored refrigerated; gently warm before spreading if needed.
- Use paper liners in the muffin pan for easy removal and serving.
