Name: Mini Chocolate Cheesecakes with Chocolate Ganache and Whipped Cream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup (134g) Oreo cookie crumbs; 2 tbsp unsalted butter, melted; 12 ounces (339g) cream cheese, room temperature; 1/2 cup (104g) sugar; 2 tbsp (14g) natural unsweetened cocoa powder; 1/4 cup (58g) sour cream, room temperature; 1/2 tsp vanilla extract; 2 large eggs, room temperature; 4 oz semi-sweet or bittersweet chocolate, chopped and melted; 3 oz (85g) semi-sweet chocolate chips; 1/4 cup (60ml) heavy whipping cream; 3/4 cup (180ml) heavy whipping cream, cold; 3 tbsp (22g) powdered sugar; 3 tbsp (14g) natural unsweetened cocoa powder; 1/2 tsp vanilla extract; Mini chocolate bars, for topping

Jump to Recipe· 4.3 from 69 reviews

There is something absolutely irresistible about these Mini Chocolate Cheesecakes with Chocolate Ganache and Whipped Cream Recipe that makes every bite feel like a celebration. Imagine a velvety, rich chocolate cheesecake nestled in a crunchy Oreo crust, topped with luscious chocolate ganache and crowned with fluffy whipped cream that melts in your mouth. It’s the perfect balance of textures and chocolate intensity, all in a convenient mini size that’s ideal for parties, sharing with friends, or simply treating yourself to a decadent dessert moment. This recipe combines simple ingredients in a way that elevates an everyday sweet to pure magic.

Ingredients You’ll Need

A clear glass bowl filled with dark brown crumbly mixture, resembling crushed chocolate cookies, with a smooth silver spoon partially placed inside the mixture. The bowl sits on a white marbled surface, creating a clean and bright background. The texture of the crumbs is coarse but moist, with some small chunks visible throughout. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role in crafting the perfect mini chocolate cheesecakes. From the crumbly Oreo base providing a crunchy contrast to the silky cheesecake filling, to the rich chocolate ganache and airy whipped cream layered on top, these elements work together harmoniously to create a dessert you won’t forget.

1 cup (134g) Oreo cookie crumbs: The foundation that adds a delightful crunch and chocolatey flavor to the crust.
2 tbsp unsalted butter, melted: Helps bind the Oreo crumbs into a sturdy, buttery crust.
12 ounces (339g) cream cheese, room temperature: The star of the cheesecake filling, delivering that smooth and creamy texture.
1/2 cup (104g) sugar: Sweetens the cheesecake just enough to complement the cocoa without overpowering.
2 tbsp (14g) natural unsweetened cocoa powder: Adds a deep chocolate intensity to the cheesecake base.
1/4 cup (58g) sour cream, room temperature: Brings moisture and a slight tang that balances the richness beautifully.
1/2 tsp vanilla extract: Enhances the flavors with subtle vanilla warmth.
2 large eggs, room temperature: Provides structure and ensures the cheesecake is silky yet firm.
4 oz semi-sweet or bittersweet chocolate, chopped and melted: Infuses the filling with luxurious, melty chocolate goodness.
3 oz (85g) semi-sweet chocolate chips: Used for the decadent chocolate ganache topping.
1/4 cup (60ml) heavy whipping cream: Heated and poured over chocolate chips to create a silky ganache.
3/4 cup (180ml) heavy whipping cream, cold: Whipped to light, fluffy perfection for the whipped cream topping.
3 tbsp (22g) powdered sugar: Sweetens the whipped cream just right.
3 tbsp (14g) natural unsweetened cocoa powder: Adds a chocolatey twist to classic whipped cream.
1/2 tsp vanilla extract: A final touch of aroma and flavor to the whipped cream.
Mini chocolate bars, for topping (optional): Adds an inviting, decorative flourish that delights both eyes and taste buds.

How to Make Mini Chocolate Cheesecakes with Chocolate Ganache and Whipped Cream Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (162°C) and placing cupcake liners into a cupcake pan. Mix the Oreo cookie crumbs with melted butter until they clump together nicely. Divide this mixture among your cupcake liners, pressing firmly into the bottoms to form even crusts. Bake them for 5 minutes, then set aside to cool while you prepare the luscious cheesecake filling.

Step 2: Make the Creamy Chocolate Cheesecake Filling

Lower your oven temperature to 300°F (148°C) for baking the filling gently. In a large bowl, beat together the cream cheese, sugar, and cocoa powder on low speed to avoid incorporating air that could cause cracks. Once smooth, add sour cream and vanilla extract and mix well. Incorporate eggs one by one, mixing slowly to maintain the creamy texture, scraping down sides as needed. Finally, stir in the melted chocolate for that rich, melt-in-your-mouth decadence.

Step 3: Bake the Mini Cheesecakes

Fill each crust-lined cupcake liner mostly full with the chocolate cheesecake mixture. Bake them in the oven for 15 minutes. Then turn off the oven, leaving the door closed, allowing the cheesecakes to gently set for an additional 10 minutes. After that, crack the oven door open and let them cool for 15-20 minutes before refrigerating to finish chilling and firming up. This slow, gentle baking method ensures the perfect creamy texture.

Step 4: Whip Up the Chocolate Ganache

Place the semi-sweet chocolate chips in a small bowl. Heat 1/4 cup of heavy cream just until it starts to boil, then pour it over the chocolate chips. Whisk this mixture until the chocolate melts completely and the ganache becomes smooth and glossy. Spoon a little ganache onto each cooled mini cheesecake, creating a shiny, luscious topping.

Step 5: Prepare the Chocolate Whipped Cream

In a large bowl, combine the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Beat on high speed until stiff peaks form, which takes just a few minutes. The whipped cream becomes light, airy, and lightly chocolate-flavored, a perfect counterpoint to the dense ganache and cheesecake.

Step 6: Assemble and Chill

Pipe or dollop the chocolate whipped cream atop each mini cheesecake for an elegant presentation. Add a mini chocolate bar on top if you want to impress your guests with a delightful garnish. Refrigerate until ready to serve, ideally within 3-4 days to enjoy them at their freshest and most flavorful.

How to Serve Mini Chocolate Cheesecakes with Chocolate Ganache and Whipped Cream Recipe

The image shows several small chocolate desserts arranged on a white plate with a white marbled texture background. Each dessert has three main layers: the bottom layer is dark and crumbly, likely a cookie crust; the middle layer is a smooth, thick chocolate filling with vertical ridges on the outer sides; the top layer is a swirl of light chocolate cream decorated with fine chocolate shavings. Some of the desserts have a small square dark chocolate piece inserted into the cream. A few fresh red raspberries are placed around the plate, adding a pop of color. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple swirl of chocolate whipped cream and a mini chocolate bar can turn these cheesecakes into little masterpieces. You can also sprinkle some chocolate shavings, crushed nuts, or a dusting of cocoa powder to add texture and visual appeal.

Side Dishes

These mini chocolate cheesecakes shine best on their own but pair wonderfully with fresh berries, a drizzle of raspberry sauce, or a scoop of vanilla ice cream. The tartness of berries and the coolness of ice cream add refreshing contrasts to the rich, chocolatey dessert.

Creative Ways to Present

Serve these cheesecakes on a beautiful platter adorned with edible flowers or fresh mint leaves for a pop of color. You can also place each mini cheesecake in a clear plastic cup topped with whipped cream for easy grab-and-go treats at parties or gatherings.

Make Ahead and Storage

Storing Leftovers

Store your leftover mini chocolate cheesecakes in an airtight container in the refrigerator, making sure they are well covered to prevent drying out. They stay fresh and flavorful for 3-4 days, perfect for enjoying little bites of chocolate delight throughout the week.

Freezing

If you want to keep them longer, these cheesecakes freeze beautifully. Wrap each one individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw in the fridge overnight before serving, and refresh the whipped cream topping if needed.

Reheating

Since these cheesecakes are best enjoyed cold, reheating is unnecessary. Simply take them out of the refrigerator or thawed freezer stash and let them come to a pleasant cool room temperature before indulging.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While Oreo cookie crumbs provide a deliciously chocolatey base, you can substitute with graham crackers, chocolate wafer cookies, or even crushed biscotti depending on your preference and what you have on hand.

What if I don’t have sour cream?

Sour cream adds moisture and a subtle tang that balances the chocolate’s sweetness. You can swap it with an equal amount of Greek yogurt or crème fraîche without sacrificing texture or flavor.

Can I make the Mini Chocolate Cheesecakes with Chocolate Ganache and Whipped Cream Recipe dairy-free?

Yes! Use dairy-free cream cheese, plant-based sour cream or yogurt, and non-dairy heavy cream alternatives for whipping and ganache. Just make sure the chocolate chips and bars are also dairy-free.

How do I prevent cracks in the cheesecake?

Mix your batter on low speed to avoid incorporating too much air, bake at the recommended lower temperature, and use the oven’s residual heat by turning it off and letting the cheesecakes finish baking inside with the door closed. This method gently sets the cheesecake and reduces cracks.

Can I make these cheesecakes in a larger pan?

Definitely! This recipe can be doubled or adapted for a 9-inch springform pan, but baking times will be longer. Keep an eye on the cheesecake’s texture and use a toothpick or knife inserted near the center to check for doneness.

Final Thoughts

There is so much joy packed into these Mini Chocolate Cheesecakes with Chocolate Ganache and Whipped Cream Recipe. They are perfect for sharing smiles, special occasions, or whenever you crave a little chocolate happiness. Give this recipe a try, and I promise, once you taste that first creamy, ganache-topped bite, you’ll be hooked. Happy baking and even happier indulging!