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Mini Chocolate Cheesecakes

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4.20 from 25 votes

Mini Chocolate Cheesecakes are easy to make and layered with an Oreo crust and a light and creamy chocolatey cheesecake filling. These are the perfect size and take only a few minutes to prep and bake!

PIN these Mini Chocolate Cheesecakes to try later!

Mini Chocolate Cheesecakes on white plate.Pin

Mini Chocolate Cheesecakes

If you love chocolate mousse and cheesecake, you’ll instantly fall in love with this chocolate filled dessert. These chocolate cheesecake bites are extra light and has the perfect amount of sweet chocolate flavor. They take a fraction of the time to make and prep so you can make these any time!

Some of my most popular recipes on my blog are some of my other mini cheesecakes such and these Classic Cheesecakes Bites and Oreo Cheesecake Bites. I love how small they are and you don’t have to feel obligated for feeding a crowd by making a huge cheesecake.

These make the perfect Valentine’s Day treat because chocolate desserts are always a good idea. Other easy Valentine’s Day treats to make are Heart Shaped Sugar Cookies, Brownie Mix Cookies, and Heart Shaped Cherry Pies.

Why You’ll Love This Recipe

  • Easy recipe: This mini chocolate cheesecake recipe is so easy to make as apposed to a whole cheesecake and they don’t require a water bath or sour cream. All you’ll need is less than 10 ingredients and 30 minutes.
  • Great for any occasion: Serve these at birthday parties, special occasions (add sprinkles to the tops), baby showers, potlucks and any holiday (especially Valentine’s Day).
  • Perfect portion size: Everyone loves desserts that are miniature! You don’t have to feel bad about eating 1 or 2..
  • Chocolate lovers dessert: These cheesecake bites are creamy, dreamy and filled with rich chocolate cheesecake filling that chocolate fans will love.
Mini Chocolate Cheesecake with bite mark. Pin

Key Ingredients

  • Cream cheese: Softened and full-fat cream cheese works best with this recipe. You’ll need one 8 ounce package total. 
  • Sugar: Used to sweeten the cheesecake filling and tanginess of the cream cheese. 
  • Whole eggs: Adds richness and gives these cheesecake bites a rich and creamy texture. The eggs will also make the cheesecake batter smooth. 
  • Vanilla extract: Compliments and enhances the flavor of the chocolate. 
  • Oreo crumbs: You can also use any type of chocolate cookie such as Joe Joe’s, chocolate Teddy Grahams, mint Oreos, regular Oreos or knock off Oreo’s. We use a chocolate cookie crust instead of a traditional graham cracker crust to get more chocolate flavor.
  • Chocolate chips: We use good quality milk chocolate chips to add a sweet chocolate flavor. You could also uses semi-sweet or a combination of both.
Process shots of chocolate cheesecakes.

How To Make Mini Chocolate Cheesecakes

Prepare Cookie Crust: Preheat oven to 350 degrees F. In a food processor, combine the chocolate cookies, melted butter, and sugar. Process for a few minutes until the mixture turns into fine crumbs. Line a REGULAR muffin tin with paper cupcake liners or silicone wrappers and evenly divide the cookie mixture among 12 cups. With a spice jar, firmly press onto the cookie mixture to form a crust and set aside.

Make Cream Cheese Mixture: In a large mixing bowl beat together the cream cheese, sugar, and cocoa powder with an electric hand mixer until smooth. Add in the egg and vanilla extract and beat again until combined, be sure to scrape the sides of the bowl with a spatula.

Add Chocolate: Slowly add in the melted chocolate with a spatula until combined but don’t over-mix. The batter will be thick and thats ok. Be sure to use a small spoon to make even out the batter in the cups.

Fill and Bake: Spoon the cheesecake mixture evenly on top of the chocolate cookie crust. Bake cheesecakes for 15-17 minutes or until the middles are set. Let the cheesecakes cool completely for at least 30 minutes, then transfer them to chill in the refrigerator until ready to serve. My favorite way to top each cheesecake is with a drizzle of melted chocolate, crushed whole Oreos, and fresh raspberries (optional). Enjoy!

Chocolate cheesecake with chocolate and a raspberry on top.Pin

Recipes Tips & Variations

Room temperature cream cheese: It’s extremely important that the cream cheese is at room temperature and soft enough to blend together smoothly to create an extra creamy texture. 

If you do not have a food processor: Crush the chocolate cookies by sealing them in an airtight bag and smashing them with a rolling pin or another hard object. 

Graham cracker crust: Instead of making a chocolate Oreo cookie crust, use graham crackers instead.

Triple chocolate cheesecakes: Add more chocolate by folding in a 1/2 cup of chocolate chips to the cheesecake batter before baking, then add chocolate ganache or chocolate frosting to the top of the cheesecakes after baking and cooled.

For vegan cheesecake bites: Use a dairy-free cream cheese, butter, chocolate chips, and substitute the eggs with cornstarch and vinegar or lemon juice.

For gluten-free cheesecake bites: Use gluten-free chocolate cookies and gluten-free chocolate chips.

Toppings: Drizzle cheesecakes with your choice of melted chocolate, milk or white chocolate ganache, raspberry, strawberries, swirl on whipped cream, powdered sugar, chocolate shavings, or enjoy them plain just as they are. 

Stack of mini chocolate cheesecakes with bite mark.Pin

Can I Make These Into Super Mini Cheesecakes?

Instead of making these chocolate cheesecakes in a regular muffin pan, make them in a mini muffin pan to get the perfect bite-sized treat!

You can use a 24-count mini muffin pan. Follow the recipe as written and press 1 teaspoon of crust mixture into each mini muffin line. Pour filling evenly into each and bake time will be around 10 minutes. Yields 40-50 super mini cheesecakes

Mini chocolate cheesecake with whipped cream and raspberry on top.Pin

Leftovers & Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 week

You can also freeze your cheesecakes bites by individually wrapping each cheesecake with plastic wrap and then with aluminum foil. Place them in an airtight container. Be sure the cheesecake bites are completely cool before freezing.

They will freeze up to 3 months. When ready to eat the frozen cheesecakes bites, simply defrost on the counter for 2-4 hours and enjoy. This is great for individually servings.

Chocolate cheesecake bite on white plate. Pin

Other Mini Cheesecake Recipes

Other Chocolate Desserts

Close up view of a chocolate cheesecake with bite mark.Pin

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Mini Chocolate Cheesecakes

Mini Chocolate Cheesecakes are easy to make and layered with an Oreo crust and a light and creamy chocolatey cheesecake filling. These are the perfect size and take only a few minutes to prep and bake!
4.20 from 25 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: mini chocolate cheesecakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Cool tiome: 30 minutes
Total Time: 1 hour
Servings: 12 cheesecakes

Ingredients

Oreo Cookie Crust

  • 14 Oreo or chocolate cookies creme filling removed
  • 3 tablespoons salted butter melted
  • 1 1/2 tablespoons sugar

Chocolate Cheesecake Filling

  • 8 ounces cream cheese (1 brick) softened at room temperature
  • 1/2 cup sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 whole egg at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate chips melted

Instructions

  • Preheat oven to 350 degrees F. In a food processor, combine the chocolate cookies, melted butter, and sugar. Process for a few minutes until the mixture turns into a crumb-like consistency.
  • Line a REGULAR muffin pan with paper liners or silicone wrappers and evenly divide the cookie mixture among 12 cups. With a spice jar, firmly press onto the cookie mixture to form a crust and set aside.
  • In a large mixing bowl beat together the cream cheese, sugar, and cocoa powder with an electric mixer until smooth. Add in the egg and vanilla extract and beat again until combined, be sure to scrape the sides of the bowl with a spatula.
  • Slowly add in the melted chocolate with a spatula until combined but don't over-mix. The batter will be thick and thats ok. Be sure to use a small spoon to make even out the batter in the cups.
  • Spoon the cheesecake mixture evenly on top of the chocolate cookie crust. Bake for 15-17 minutes or until the middles are set. Let the cheesecakes cool completely for at least 30 minutes, then transfer them to chill in the refrigerator until ready to serve.
  • Top cheesecakes with melted chocolate, crushed Oreo crumbs, and fresh fruit (optional), enjoy!
Find Kathryn’s Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

Recipe Notes: 
Store leftovers in an airtight container in the refrigerator for up to 1 week. Freeze cheesecakes bites by individually wrapping each cheesecake with plastic wrap and then with aluminum foil. Place them in an airtight container. Be sure the cheesecake bites are completely cool before freezing. They will freeze up to 3 months. When ready to eat the frozen cheesecakes bites, simply defrost on the counter for 2-4 hours and enjoy. 
4.20 from 25 votes (11 ratings without comment)

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Recipe Rating




18 Comments

  1. 5 stars
    These would be fun to make for Valentine’s Day, especially if adding a pinkish/reddish colored fruit to the top! Sounds delicious!

  2. 5 stars
    These are incredible! They come out so delicious. They are perfect for parties also because you can pick them up individually. I definitely will make again.

  3. 5 stars
    Loved! Loved! Loved this recipe! I made it for my book club and it got rave reviews. You can’t go wrong with triple the chocolate.

  4. These mini chocolate cheesecakes are so scrumptious! Gorgeous and absolutely irresistible. Loved the bite-size, too! It’s the perfect sweet ending to a romantic evening.

  5. These mini cheesecakes look so tasty and decadent. I like that a gluten free option/version is provided as well.

  6. 5 stars
    I made these over the weekend in the run up to Valentines and they came out perfect! The texture is wonderful, creamy and just lush! I have no doubt that my other half is going to love these!!!

  7. Hello. I made your mini Oreo Cheesecakes and loved them. They turned out really well so I want to try the chocolate ones. I am wondering why only one 8-oz cream cheese is used versus two in the other recipe. Thank you.

    1. 5 stars
      Hi Francine, I’m so glad you loved the Oreo Cheesecake Bites! These Chocolate Cheesecake Bites yield more so that’s why we use more cream cheese. I hope you love this recipe! Please let me know if you have any other questions.