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These rich and creamy Mini Chocolate Cheesecakes are made in a muffin pan! So easy and perfect for serving a crowd.

Mini Chocolate Cheesecakes

Prep

Cook

Inactive

Total

Yield 2 dozen mini cheesecakes

Mini Chocolate Cheesecakes are made in a MUFFIN PAN! So easy and delicious!

Ingredients

For the Oreo Cookie Crust:

For the Chocolate Cheesecake Filling:

For the Chocolate Ganache:

Instructions

For the Oreo Cookie Crust:

For the Chocolate Cheesecake Filling:

  1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  2. In the bowl of a food processor (or high-powered blender), pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in the sugar and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
  3. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended. 
  4. Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it’s almost full.
  5. Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.
  6. Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.

For the Chocolate Ganache:

  1. Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.
  2. Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.

Courses Dessert

Cuisine Cheesecake

Recipe by Baker by Nature at https://bakerbynature.com/mini-chocolate-cheesecakes/