Go Back
–+ servings
Mini Triple Chocolate Cheesecakes

Mini Triple Chocolate Cheesecakes: A Bite-Sized Dream

Mini Triple Chocolate Cheesecakes are bite-sized indulgences perfect for chocolate lovers and impressive gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Oreo Crumbs Feel free to swap with any chocolate cookie.
  • 5 tablespoons Salted Butter Unsalted butter works too; adjust salt as needed.
For the Filling
  • 8 ounces Cream Cheese Full-fat yields the best results.
  • 1/2 cup Granulated Sugar Coconut sugar can be used for a healthier alternative.
  • 1/4 cup Unsweetened Cocoa Powder Dark cocoa powder can deepen the taste.
  • 1/2 cup Sour Cream Can use Greek yogurt for a lighter option.
  • 2 large Eggs Consider flax eggs as a vegan substitute.
  • 4 ounces Bittersweet/Semisweet Chocolate Milk chocolate can be used for a sweeter taste.
For the Topping
  • 1/2 cup Heavy Cream Light cream can be used for a lighter option.
  • 2 tablespoons Powdered Sugar Essential for achieving right texture.
  • 1 teaspoon Vanilla Extract Almond extract offers a unique twist.
  • 1/2 cup Dark Chocolate Chips Semisweet or milk chocolate can be used.
  • optional Chocolate Truffles Consider chocolate-covered almonds for a delightful alternative.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Electric mixer
  • Microwave
  • Small Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a mixing bowl, combine finely crushed Oreo crumbs with melted salted butter, pressing into the bottom of each muffin liner.
  3. Bake the crust for about 5 minutes, then cool and lower the oven temperature to 325°F (160°C).
  4. Melt bittersweet or semisweet chocolate in a microwave-safe bowl in 30-second intervals until smooth.
  5. In a large bowl, beat cream cheese, sugar, and cocoa powder until creamy. Then add sour cream, heavy cream, and vanilla until smooth.
  6. Mix in the slightly cooled melted chocolate, then add eggs one at a time, blending gently.
  7. Spoon cheesecake batter into muffin liners, filling about three-quarters full. Bake for 18-20 minutes.
  8. Cool on a wire rack, then refrigerate for at least 1-2 hours or overnight.
  9. For ganache, heat heavy cream until simmering, pour over dark chocolate chips, and stir until smooth.
  10. Top cooled cheesecakes with ganache and refrigerate for 30 minutes.
  11. Whip remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Decorate cheesecakes.
  12. Garnish with chocolate truffles or cocoa powder if desired.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 26gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 400IUCalcium: 40mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smoother filling. Chill for longer cuts and customize your crust or toppings as desired.

Tried this recipe?

Let us know how it was!