Mini Chocolate Cheesecakes

Chocolate cheesecake with strawberries, dark chocolate ganache, cocoa whipped cream and an Oreo base

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5 from 1 review

Crunchy oreo crust topped with a rich chocolate cheesecake filling, chocolate ganache and a swirl of cocoa whipped cream for the ultimate chocolate cheesecake.


Units Scale

Oreo Base

  • 18 Oreo cookies, crushed
  • 45g (3 tbsp) Unsalted butter, melted

Cheesecake Batter

  • 340g (12 oz) Cream cheese, softened
  • 70g (1/4 cup) Sour cream or plain greek yogurt
  • 100g (1/2 cup) Granulated sugar
  • 1 tsp Vanilla extract
  • 125g (4.5 oz) Dark chocolate, 70% cocoa, finely chopped
  • 2 Large eggs

Chocolate Ganache

  • 80g (1/3 cup) Thickened cream
  • 80g (2.8oz) Dark chocolate, 70% cocoa

Chocolate Whipped Cream

  • 155g (2/3 cup) Thickened cream
  • 8g (1 tbsp) Cocoa powder
  • 25g (2 tbsp) Granulated sugar


  • 12 Strawberries


Oreo Base

  1. Line a cupcake tin with 12 paper cups
  2. Combine the crushed oreo cookies and butter in a medium-sized bowl and mix until combined
  3. Divide the crumbs between the lined cupcake patties and press firmly into the base

Cheesecake Batter

  1. Preheat the oven to 160C/320F
  2. Combine the cream cheese, sourcream/yogurt, and sugar in the bowl of a stand mixer and beat on low until smooth
  3. Add the eggs one at at time, beating in between until smooth
  4. Melt the chocolate in 30 second bursts in the microwave, or over a hot water bath
  5. Pour the melted dark chocolate and vanilla extract into the cheesecake batter and mix into smooth
  6. 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
  7. Remove from the oven and chill in the fridge overnight, or a minimum of 4 hours

Chocolate Ganache

  1. Place the chocolate in a small heatproof bowl
  2. Heat the cream in the microwave or in a small saucepan until steaming
  3. Pour the cream over the chocolate and cover with a plate, sit for 5-10 minutes or until melted
  4. Stir until smooth 
  5. Pour over the chilled cheesecakes and reserve in the fridge

Chocolate Whipped Cream

  1. Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment
  2. Sift over the cocoa powder, and whisk until stiff peaks
  3. Transfer to a piping bag fitted with a large star pipng tip and pipe a dollop of cream over the ganache
  4. Top with halved strawberries and enjoy!
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