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Mini Chocolate Cheesecakes

Mini Chocolate Cheesecakes are a decadent and delicious bite-sized dessert for any occasion. A tasty Oreo cookie crust topped with chocolate cheesecake and garnished with your favorite toppings for a crowd favorite dessert!

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Mini Chocolate Cheesecake Recipe for holidays and celebrations. Missinthekitchen.com

Mini Chocolate Cheesecakes

I’m a total dessert fanatic and cheesecake always tops the list of my favorites. I love making mini cheesecakes for the holidays and then I can have a bite or two of everything. Moderation has never been my strong suit when it comes to dessert.

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These Mini Chocolate Cheesecakes came out so pretty and I topped them off with a bit of whipped cream and a fresh red raspberry, making them perfect for the holidays. They look kind of like a little Santa hat, how cute is that?

How to Make Mini Chocolate Cheesecakes

  1. Mix Oreo cookie crumbs and butter together until well combined.
  2. Spoon into mini cheesecake pan.
  3. Press crust into pan with a shot glass or small cup. Set aside.
  4. Add cream cheese and sugar to a mixer bowl and beat at medium speed until cream cheese is smooth. Add egg and vanilla and continue beating until egg is incorporated. Add melted chocolate and sour cream and beat 1 minute.
  5. Spoon over crust.
  6. Bake 25 minutes or until cooked through.
  7. Place on a wire rack to cool to room temperature. Loosen edges with a knife.
  8. Refrigerate for 2 hours or until well chilled.
  9. Carefully remove from pan.
  10. Garnish with whipped cream and fresh raspberries.
Mini Chocolate Cheesecake Holiday Dessert Recipe from MissintheKitchen.com

How to Top Mini Cheesecakes

Whipped cream is the easiest, topped with your favorite fruit. Other favorite toppings are caramel and toasted pecans, chocolate ganache with strawberries or you can even serve them plain. They are delicious any way you go.

Mini Cheesecakes are really quite simple to bake. I think the hardest part might be remembering to soften the cream cheese! So don’t be intimidated

My Mini Chocolate Chip Cheesecakes are also a holiday favorite and I always like to have some variety but I’ve never tasted a cheesecake that I didn’t like. It’s impossible for me to resist.

Recipe for Mini Chocolate Cheesecake ~ Delicious holiday or celebration dessert from MissintheKitchen.com

When it comes to holiday meal planning, I start thinking about the desserts long before the savory dishes.

Sometimes I think I would be good with just the appetizers and desserts! That will be evident with the number of holiday desserts I have to share with you this year, but I’m sure y’all don’t mind.

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I used this Mini Cheesecake Pan for these cheesecakes. You can also use a muffin or cupcake tin but you may only get 6 cheesecakes per batch. Adjust the cooking time 5- 10 minutes as needed.

Mini Chocolate Cheesecake from MissintheKitchen.com

More Mini Cheesecakes to Try

If you are looking for a classic Cheesecake, give this recipe that I adapted from Ina Garten a try. It’s my absolute favorite for holidays and celebrations.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Yield: 12

Mini Chocolate Cheesecakes

Mini Chocolate Cheesecake Recipe for holidays and celebrations. Missinthekitchen.com

Mini Chocolate Cheesecakes are the perfect bite- sized dessert for holidays, parties and celebrations.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • For the crust:
  • ⅓ cup Oreo Cookie Crumbs (about 10 cookies, crushed)
  • 2 tablespoons melted butter
  • For the cheesecake:
  • 1 8 oz package cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup melted semi-sweet chocolate
  • 2 tablespoons sour cream
  • ⅓ cup whipped cream for garnish
  • 4 oz fresh raspberries for garnish

Instructions

  1. Preheat oven to 325 degrees.
  2. Mix Oreo cookie crumbs and butter together until well combined. Spoon into mini cheesecake pan.
  3. Press crust into pan with a shot glass or small cup. Set aside.
  4. Add cream cheese and sugar to a mixer bowl and beat at medium speed until cream cheese is smooth. Add egg and vanilla and continue beating until egg is incorporated. Add melted chocolate and sour cream and beat 1 minute.
  5. Spoon over crust.
  6. Bake 25 minutes or until cooked through.
  7. Place on a wire rack to cool to room temperature. Loosen edges with a knife.
  8. Refrigerate for 2 hours or until well chilled.
  9. Carefully remove from pan.
  10. Garnish with whipped cream and fresh raspberries.
  11. Refrigerate for 2 hours or until well chilled. Garnish with whipped cream and fresh raspberries.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 166Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 91mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 2g

Nutritional calculations are estimated and may not be accurate.

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22 Comments

  1. I have never made any kind of cheesecake, but I know I could make these. Our family loves cheesecake. Your cheesecake looks amazing, can’t wait to surprise the family with your recipe.

  2. A girl after my own heart. I Love cheesecake and yours looks to delicious. You don’t know how much I would like to reach in and grab one right about now. I have a good excuse to buy me a new pan now;…. put was wondering if a person could make these in a muffin pan lined with cupcake wrappers.

    1. Hi Colleen,
      You can make them in a muffin tin with liners. I’m guessing it will only make 4-6 because of the size difference. You might have to bake them about 5 – 7 minutes longer also.

      ~Miss

  3. Hi! These looks delsih… Howver, You say “mini cheesecake pan” in the instructions, do you mean “mini cupcake pan?” Just curious so I can make sure cooking time is accurate!

    Thanks!

  4. HI, I made these in mini cup cap tins and I cooked them for as long as you said and they burnt. Any suggestions please because they were very nice.

    1. Hi Nat,
      I’m sorry that they burned. The mini cup cake tin is quite a bit smaller than the mini cheesecake pan, so I would say maybe start checking them at about 10- 12 minutes next time.

      I hope this helps.
      ~Miss

  5. Hi there! Just wondering if there is a typo in the ingredients where it only lists 1/3 cup Oreo Cookie Crumbs? It just doesn’t seem like enough. I’m planning on using the actual crumbs without the cookie filling.
    Cheers!

    1. Hi Lisa,
      I double checked my recipe and 1/3 cup is correct. It is a small batch using a mini cheesecake pan. You may need to adjust if using a muffin tin or other baking pan.

      ~Miss

  6. I need to make 120 mini chocolate desserts for a fundraiser my education sorority is hosting. Do these freeze well? Do you have any other suggestions for mini chocolate treats? We are each supposed to bring at least two different things.

    1. Hi Michelle,
      You can freeze the cheesecakes,without the toppings. I would line a baking sheet with parchment paper and freeze them for 2 hours. Then place them in a zip top freezer bag in a single layer. You can put parchment paper between the layers. You might also like my Mini Pomegranate Chocolate Ganache Tarts that use store bought mini phyllo shells or Chocolate Chip Biscotti- which keeps wonderfully. Those links are: https://www.missinthekitchen.com/mini-pomegranate-chocolate-ganache-tarts/ and https://www.missinthekitchen.com/chocolate-chip-biscotti/

  7. Hi! My mini-pan is even smaller than yours. How do I know when the cheesecakes are finished cooking? Also, my pan doesn’t have the pop out bottoms, will greasing the pan be enough to get them out? Thanks so much for your help!

    1. Hi Kathryn,
      If your pan is smaller I would test them at about 15- 1 minutes. You can see that the cheesecake will be set when they are cooked through. You might try lining the cups of the pan with parchment paper, a little bigger than the cup so that you could just pull them out. I hope that helps.

      ~Milisa

  8. hi, I was wondering if Sour Cream is necessary or if the sour cream would make a difference if it was not added? I have no sour cream and cannot buy any since all the grocery stores in my are are closed. Thanks!

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