Crunchy oreo crust topped with a rich chocolate cheesecake filling, chocolate ganache and a swirl of cocoa whipped cream for the ultimate mini chocolate cheesecake.
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If you're looking for a decadent chocolate cheesecake this is the one for you! A chocolate base, chocolate cheesecake, chocolate ganache, and whipped cream... is there anything that isn't chocolate in this?!
That being said these aren't super sweet, by using 70% cocoa chocolate and cocoa powder we are able to balance out these cheesecakes for a rich, yet perfectly balanced dessert.
I've decorated these with heart-shaped strawberries for Valentine's day, but you can decorate these with more shavings of chocolate, berries, Oreos, or even chocolate truffles. Get creative!
How to cut a heart-shaped strawberry
The heart-shaped strawberries on these give them a special touch if you're making these for Valentine's day or a loved one, and it's not that hard to recreate!
Simply slice the strawberry in half and make two diagonal incisions at the top of the strawberry in the shape of a "v". This incision should cut off the strawberry stem while leaving a very rough heart shape. From here you can use your knife to round off the harsh edges and create the heart shape.
How to make the perfect cheesecake
The perfect cheesecake has a smooth and silky texture that isn't too dry! Follow these tips to create your best cheesecake yet.
Use room temperature ingredients
Using room temperature ingredients is key to creating a smooth and lump-free batter. Cold cream cheese is hard to work with as it clumps up easily, especially when incorporated with other ingredients.
If your cream cheese is still cold, cut it up into chunks, place it on a plate and zap it in the microwave for 10 to 20 seconds. This should bring it to room temperature, the perfect temperature!
The same applies to the egg used. Cold eggs can cause the cream cheese to clump up once added, so make sure you take your eggs out ahead of time. Not only this, but adding cold eggs brings the batter temperature down, so when the melted chocolate is added it has a higher chance of clumping.
Beat the cream cheese and sugar until smooth
This first step is one of the most important, as it smoothens out the cream cheese. This makes it easier to incorporate all the following ingredients and sets you up for success.
Beat on low to medium speed
Only beat the batter enough to incorporate and smoothen out the ingredients. The more you beat the batter the more air is incorporated. We want to avoid this as extra air is what causes the cheesecake to crack.
As we are topping these cheesecakes with chocolate ganache you won't be able to see the cracks that may form, but if you're after a crack-free mini cheesecake this is the tip for you!
Don't overbake
Overbaking is the key to a dry and crumby cheesecake. Cheesecakes should be baked until they are just set for the optimal creamy texture. When the cheesecakes are ready they should just be set, with a slight jiggle.
As these cheesecakes are so small they don't need a long bake time. This recipe instructs you to leave the cheesecakes in the oven after baking. At this point, the cheesecakes are almost done, and the residual heat in the oven should bring them to the perfect texture.
Frequently Asked Questions
How long do these last?
These will last up to 4 days when stored in an airtight container in the fridge.
My cheesecake cracked
There are a couple of reasons why your cheesecake may have cracked:
- The batter was overbeaten
- The oven temperature was too high
- The cheesecakes were overbaked
As the cheesecakes are topped with chocolate ganache and whipped cream it shouldn't matter too much if your cheesecakes crack though! They'll still be equally as delicious.
My cheesecakes were dry
The reason why cheesecakes are dry is in the baking. Overbaking your cheesecake will cause the cake to become dry and crumbly as the eggs and cheese overcook. The perfect texture is when the batter is just set. Refer to the "Don't overbake" section above to help you out!
Can I change the flavour?
Definitely! Whether that be substituting the oreo base for graham crackers, or changing the chocolate to white chocolate there are a couple of ways for you to customize these to your liking.
Let's Get Baking
When I think of Valentine's day I think of chocolate and hearts, and these cheesecakes are just that. These will be the perfect gift for your special someone, or just yourself!
If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.
Don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Mini Chocolate Cheesecakes
Crunchy oreo crust topped with a rich chocolate cheesecake filling, chocolate ganache and a swirl of cocoa whipped cream for the ultimate chocolate cheesecake.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Cake
- Method: Intermediate
- Cuisine: American
Ingredients
Oreo Base
- 18 Oreo cookies, crushed
- 45g (3 tbsp) Unsalted butter, melted
Cheesecake Batter
- 340g (12 oz) Cream cheese, softened
- 70g (¼ cup) Sour cream or plain greek yogurt
- 100g (½ cup) Granulated sugar
- 1 tsp Vanilla extract
- 125g (4.5 oz) Dark chocolate, 70% cocoa, finely chopped
- 2 Large eggs
Chocolate Ganache
- 80g (⅓ cup) Thickened cream
- 80g (2.8oz) Dark chocolate, 70% cocoa
Chocolate Whipped Cream
- 155g (⅔ cup) Thickened cream
- 8g (1 tbsp) Cocoa powder
- 25g (2 tbsp) Granulated sugar
Assembly
- 12 Strawberries
Instructions
Oreo Base
- Line a cupcake tin with 12 paper cups
- Combine the crushed oreo cookies and butter in a medium-sized bowl and mix until combined
- Divide the crumbs between the lined cupcake patties and press firmly into the base
Cheesecake Batter
- Preheat the oven to 160C/320F
- Combine the cream cheese, sourcream/yogurt, and sugar in the bowl of a stand mixer and beat on low until smooth
- Add the eggs one at at time, beating in between until smooth
- Melt the chocolate in 30 second bursts in the microwave, or over a hot water bath
- Pour the melted dark chocolate and vanilla extract into the cheesecake batter and mix into smooth
- Divide the batter among the cupcake patties and bake for 10 minutes, then turn the oven off and leave in the oven for 10 minutes
- Remove from the oven and chill in the fridge overnight, or a minimum of 4 hours
Chocolate Ganache
- Place the chocolate in a small heatproof bowl
- Heat the cream in the microwave or in a small saucepan until steaming
- Pour the cream over the chocolate and cover with a plate, sit for 5-10 minutes or until melted
- Stir until smooth
- Pour over the chilled cheesecakes and reserve in the fridge
Chocolate Whipped Cream
- Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment
- Sift over the cocoa powder, and whisk until stiff peaks
- Transfer to a piping bag fitted with a large star pipng tip and pipe a dollop of cream over the ganache
- Top with halved strawberries and enjoy!
Keywords: chocolate, cheesecake, ganache, whipped cream, cream cheese, baking, dessert
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These are so good! Everyone loved them <3
★★★★★
Hi Naomi, so glad everyone loved them! 🙂