Go Back
–+ servings
Mini Triple Chocolate Cheesecakes

Mini Triple Chocolate Cheesecakes: Pure Bliss in Every Bite

Mini Triple Chocolate Cheesecakes are the perfect indulgence for chocolate lovers. Rich chocolate filling on an Oreo crust makes these mini treats ideal for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Whipped Cream
  • 1 cup Heavy Cream Use full-fat cream for best results.
  • 2 tablespoons Powdered Sugar Can substitute with granulated sugar.
  • 2 tablespoons Unsweetened Cocoa Powder Dark cocoa powder can provide a deeper taste.
  • 1 teaspoon Pure Vanilla Extract Optional for those seeking a pure chocolate taste.
For the Cheesecake Filling
  • 8 ounces Bittersweet/Semisweet Chocolate (melted) Quality chocolate ensures a rich flavor.
  • 16 ounces Cream Cheese Room temperature is best for easy mixing.
  • 1/2 cup Granulated Sugar Can reduce based on personal preference.
  • 2 tablespoons Unsweetened Cocoa Powder Enhances the chocolate flavor in the filling.
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Heavy Cream Measure at room temperature for ease.
  • 1 teaspoon Vanilla Extract Optional if using flavored chocolate.
  • 2 large Eggs Beat lightly before adding.
For the Crust
  • 1 cup Oreo Crumbs Any chocolate cookie crumbs can replace.
  • 1/2 cup Salted Butter Unsalted butter works too with a pinch of salt.
For the Ganache
  • 1 cup Dark Chocolate Chips Can substitute with semisweet chocolate.
  • 1/2 cup Heavy Whipping Cream Using lower fat cream may alter texture.
Optional For Topping
  • 6 pieces Chocolate Truffles Can replace with chocolate shavings.

Equipment

  • muffin pan
  • Mixing bowls
  • microwave
  • Saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions for Mini Triple Chocolate Cheesecakes
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Combine the Oreo crumbs with melted butter. Firmly press 1 tablespoon of this mixture into the bottom of each muffin liner. Bake for 5 minutes and let cool.
  3. Melt the bittersweet or semisweet chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Set aside to cool.
  4. In a large mixing bowl, beat cream cheese, granulated sugar, and cocoa powder until smooth. Gradually add sour cream, heavy cream, and vanilla, mixing thoroughly.
  5. Carefully add the beaten eggs one at a time, mixing on low until just incorporated.
  6. Pour about 1/4 cup of cheesecake batter into each lined muffin cup. Bake for 18-20 minutes.
  7. Cool the cheesecakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Refrigerate for at least 1-2 hours to allow flavors to meld.
  9. Heat heavy whipping cream until simmering, then pour over dark chocolate chips to make ganache. Stir until smooth.
  10. Spoon ganache over each chilled cheesecake.
  11. Whip the heavy cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form.
  12. Pipe the whipped cream onto each cheesecake and top with chocolate truffles or shavings.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for the best filling. Avoid over-mixing after adding eggs to prevent cracks. Chill before topping for the best texture.

Tried this recipe?

Let us know how it was!