The best mini chocolate cheesecakes that you'll ever make. These baked chocolate cheesecakes don't need a water bath, which is so easy and convenient to make. Just like New York-style cheesecakes, these beauties are dense yet creamy, rich, and decadent. They're also freezer-friendly!
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Why This Recipe Works
We're known for our success-guaranteed cheesecake recipes amongst our readers, like our delicious easy mini cheesecakes, no-bake mango cheesecake, and the best no-bake chocolate cheesecake. After more than 8 years of doing what we do, it's safe to say we know a thing or two about cheesecakes. Here's why this is another no-fail recipe.
Dense yet creamy decadent cheesecake - If you're a fan of New York cheesecake texture like our easy New York-inspired cheesecake, which is dense, rich, and yet creamy, then this is the perfect mini cheesecake recipe for you! Look at the texture, it's worthy of some good drooling!
Easy - The myth about cheesecakes is for pro bakers make everybody, especially beginners hesitant to make their own. Follow our detailed instructions and tips, and you'll be making out-of-this-world cheesecakes like a pro yourself! These chocolate cheesecake cupcakes are also the perfect size to serve and freeze later instead of a big whole cheesecake.
No water bath - Most baked cheesecakes require the hassles of using the water bath method. Well, this recipe doesn't, and look how amazing the mini chocolate cheesecakes are! Our secret is using a very low oven temperature like in our double chocolate cheesecake!
No cracks - Baked cheesecakes are notorious for having cracks on top of them, right? We're excited and proud to tell you that never happened to any of our recipes. Our secret is whisking the ingredients less, to prevent incorporating air into the batter, thus creating cracks when baked.
Freezer-friendly - Yes! These mini chocolate cheesecakes are still perfect, delicious, and creamy after being frozen. We always have some tucked away in our freezer for some family gatherings or cozy weekends!
Ingredients For This Recipe
Oreo cookies - No need to discard the filling! It adds flavor and sweetness to the mini chocolate cheesecake base. If you're not into Oreos, use other cookies that are similar in consistency, texture, and flavor.
Butter - Unsalted. We love to use unsalted butter in our house so we can control the amount of salt if we were to use any in a particular recipe.
Cream cheese - Full-fat cream cheese, we love the Philadelphia brand. In the US you can find it in blocks, and if you're in Europe like us, you'll find it in tubs. Don't use light cream cheese as it won't have enough fat content to help firm up these mini chocolate cheesecakes.
Chocolate - We use bakers' semisweet chocolate with 55% cacao. The perfect balance of chocolate flavor and sweetness for these mini chocolate cheesecakes and our no-bake peanut butter chocolate cheesecake. The higher the percentage of the cacao, the more bitter and less sweet the cheesecake will be.
Sour cream - Full-fat. It's going to add to the creaminess and luscious texture of our mini chocolate cheesecakes We've often interchanged it with full-fat Greek yogurt with no problems.
⭐ See the recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
1. Make the base - Add Oreo cookies in a food processor and blend to get fine crumbs. Pour into a bowl together with melted butter, and mix well using a spoon. Divide the crumbs mixture into 12 muffin liners, in a muffin pan, and press evenly. Place in the freezer for 30 minutes.
2. Whisk the eggs - From this step onwards, never over-whisk, mix, or fold any of the ingredients. It'll prevent incorporating lots of air which will create cracks when we bake our mini chocolate cheesecakes later. Add the eggs into a bowl. Using a hand whisk, slowly whisk them. Set aside.
3. Melt the chocolate - Melt the chopped chocolate in the microwave or using a double boiler. For microwave, heat and stir every 30 seconds. For the double boiler, make sure the bowl containing chocolate doesn't touch the simmering water. Let the melted chocolate cool slightly before using.
4. Make the filling - Add cream cheese into a bowl and whisk using a handheld whisk on the lowest speed for a maximum of 1 minute, just until it's creamy. Now add in sugar, sour cream, vanilla extract, and salt and mix just until everything is well combined. Pour in melted chocolate and give it one last mix.
5. Fold in the eggs - Using a spatula, fold the beaten eggs into the mixture.
6. Bake - Bake in a preheated oven at 285ºF (140ºC), without the fan, on the lower ⅔ rack, for 25 minutes, or until when you gently shake the pan, the edges have set but the center still wiggles. Remove from the oven and cool completely at room temperature. Once cooled, chill the pan in the fridge for a minimum of 4 hours. Optional, but we love to top them with some sweetened whipped cream and a square of chocolate each. Enjoy your delicious mini chocolate cheesecakes!
Recipe Expert Tips
- Use ingredients at the temperature specified. This will ensure all the ingredients for our mini chocolate cheesecakes mix better with each other.
- Do not over-whisk, mix, or fold any of the ingredients. We don't want to incorporate air into any of them, to prevent cracks when we bake the mini chocolate cheesecakes later.
- Use a low-temperature oven. Without the air. The circulating hot air tends to make the oven temperature higher. We love to use a portable oven thermometer every time we bake to make sure our oven temperature is accurate. It's one of the cheapest investments ever!
- How to remove the muffin liners and get the clean, sharp edges. Since we take a long time to photograph and film each of our recipes, we've learned from experience that putting the mini chocolate cheesecakes together with the muffin pan in the freezer for 1-2 hours will do the trick. The cheesecakes will be somewhat frozen, and easier to remove from the pan. Peeling the muffin liners is a breeze also, leaving them with clean, sharp beautiful edges!
⭐ Make cheesecakes like a pro, in your kitchen! Simply follow the tips and tricks we've put together in our Cheesecake eBook. We've crafted very detailed info for both baked and no-bake cheesecakes!
How To Store And Freeze
Store - In an air-tight container, in the fridge, for up to 5 days. These mini chocolate cheesecakes need to be chilled at all times, like any other cheesecakes. Depending on the weather of your place, take them out from the fridge 30-60 minutes before serving to experience their fullest creamy texture and flavor!
Freeze - Fast-freeze them directly in the muffin pan or on a tray for 2 hours. Then place the frozen mini chocolate cheesecakes in an air-tight container or a ziplock bag, and back in the freezer for up to 3 months. Thaw in the fridge one day before.
Recipe FAQs
No, you don't. The reason for the water bath is to create a gentler heat medium between the cheesecakes and the hot oven temperature, so they cook evenly. By using much lower temperatures as we do, we are simplifying the process and achieving the same result!
There are 2 reasons for that. 1) You've overmixed the ingredients at some point, incorporating air and it inflates in the oven. 2) The oven temperature was too high, cooking the batter too fast, made them expand and crack, and the extreme change of oven to room temperature caused the cheesecakes to deflate, crack if they hadn't already, and sink.
The same reasons above, which are overmixing the batter and the oven temperature was too high. Use a portable oven thermometer as we do, that's the only way to get the accurate temperature for ovens.
For a creamy luscious cheesecake texture, the surroundings of the cheesecake should set but when you shake it gently, the center should wiggle. That's the perfect guidance. If it doesn't wiggle, then it's overcooked. The texture would be stiffer but it's still delicious though!
More Cheesecake Recipes
⭐ If you tried these Mini Chocolate Cheesecakes or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
Watch How To Make It
📖 Recipe
Mini Chocolate Cheesecakes
Video
Equipment
Ingredients
Base
- 18 (200 g) Oreo cookies , or 7 oz
- 3 tablespoon (45 g) butter , melted
Filling
- 12 oz (340 g) full-fat cream cheese , room temperature
- ⅓ cup (65 g) sugar
- 1 cup (210 g) sour cream , room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 oz (110 g) semisweet bakers' chocolate
- 2 large eggs , room temperature
Instructions
Base
- Add Oreo cookies in a food processor and blend to get fine crumbs. Pour into a bowl together with melted butter, and mix well using a spoon. Divide the crumbs mixture into 12 muffin liners, in a muffin pan, and press evenly. Place in the freezer for 30 minutes.
Filling
- From this step onwards, never over-whisk, mix, or fold any of the ingredients. It'll prevent incorporating lots of air which will create cracks when we bake our mini chocolate cheesecakes later. Add the eggs into a bowl. Using a hand whisk, slowly whisk them. Set aside.
- Melt the chopped chocolate in the microwave or using a double boiler. For microwave, heat and stir every 30 seconds. For the double boiler, make sure the bowl containing chocolate doesn't touch the simmering water. Let the melted chocolate cool slightly before using.
- Add cream cheese into a bowl and whisk using a handheld whisk on the lowest speed for a maximum of 1 minute, just until it's creamy. Now add in sugar, sour cream, vanilla extract, and salt and mix just until everything is well combined. Pour in melted chocolate and give it one last mix. Using a spatula, fold the beaten eggs into the mixture.
Bake
- Bake in a preheated oven at 285ºF (140ºC), without the fan, on the lower ⅔ rack, for 20-25 minutes, or until when you gently shake the pan, the edges have set but the center still wiggles. Remove from the oven and cool completely at room temperature. Once cooled, chill the pan in the fridge for a minimum of 4 hours. Optional, but we love to top them with some sweetened whipped cream and a square of chocolate each. Enjoy your delicious mini chocolate cheesecakes!
Notes
- Use ingredients at the temperature specified. This will ensure all the ingredients for our mini chocolate cheesecakes mix better with each other.
- Do not over-whisk, mix, or fold any of the ingredients. We don't want to incorporate air into any of them, to prevent cracks when we bake the mini chocolate cheesecakes later.
- Use a low-temperature oven. Without the air. The circulating hot air tends to make the oven temperature higher. We love to use a portable oven thermometer every time we bake to make sure our oven temperature is accurate. It's one of the cheapest investments ever!
- How to remove the muffin liners and get the clean, sharp edges. Put the mini chocolate cheesecakes together with the muffin pan in the freezer for 1-2 hours. The cheesecakes will be somewhat frozen, and easier to remove from the pan. Peeling the muffin liners is a breeze also, leaving them with clean, sharp beautiful edges!
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Dec 7, 2019. Updated with improved text and pictures on Feb 10, 2024.
Phyllis says
This was my first attempt at making any kind of cheesecake. Was looking for something decadent for my niece's backyard wedding. She asked for something chocolate. After supplying desserts for 4 of her cousin's weddings (all in the same year), I don' t like to do repeats, so I thought I'd give it a try.
They are awesome. Shared the first batch with friends and a few relatives and they were a big hit. The wedding is in a few weeks, so I'll come back and let you know how it ended.
I look forward to trying more of your recipes! So easy!!!!
Bea & Marco says
Your comment really made us so happy, warm, and fuzzy! We're happy that the first batch were well received. All the best for the coming wedding, congratulations, and hopefully everybody likes them too! Thank you, Phyllis!
Phyllis says
Hi again, unfortunately, I was not feeling well enough to make these for the wedding. I want to make this recipe again; can I bake it in an 8" or 9" square baking pan? What adjustments do I need to make?
Bea & Marco says
Hi Phyllis, sorry to hear that. Hopefully you're doing better now. For 8 inch square pan, we recommend making 1.5 of the recipe for the filling, with no adjustment for the base. Bake at the same temperature for 45-55 minutes until the edges are set, and the center wiggles when lightly shaking the pan. Hope it helps!
Tara says
I loved the straightforward process of this recipe, its clear instructions and tips, as well as its magnificient chic look.
I faced 2 problems that I blame on myself, not the recipe, and hope to be given tips on:
1- The cupcake pan liners stick a bit to the cupcake oven pan, which made me ruin their sides a bit when pulling them out of it after refrigeration for 12 hours.
2- The pan liners also stuck to the cheesecakes causing crumbles on the sides to fall out, ruining 3 of them.
Otherwise, they look and taste divine. I even used your ganache recipe from a chocolate cheesecake you made. Thank you in advance and much love ♡
Bea & Marco says
Hey, Tara! We're happy to hear that you gave the recipe a go ❤️! Sorry to hear about the liners, though. We've written in the post above on how to avoid those from happening. Simply place them in the freezer (with the pan, too) until they're solid enough to handle (1-2 hours should do it). Hopefully, they come out better for you next time. And thank you so much for your feedback!
Rozan says
When do add the eggs??
Bea & Marco says
It's after you mixed in the melted chocolate. Hope it helps!
Helen Hayward says
Hi, love the flavour. Is there a trick to getting them out of the paper patty pans I found mine stuck to the paper?
Bea & Marco says
Hi Helen, if you find they stick to the paper try freeze them for a few minutes, when they harden they will peel easier. Happy holidays!
Julia Mendez says
Hi.
This looks delish!!
Quick question, what do you mean “ Bake in a preheated over ( not fan?).
Thank you
Julia
Bea & Marco says
Hi Julia! It means you have to preheat it for 10-15 minutes first to get to the right temperature and stay stable. And don't use the fan function (if you have it). Hope it helps!
Rookiya Gany says
Thank you for the delicious n beautiful recipes God's blessings be uppn you. Amen
Michelle says
Hi, I am making these today, just wondering if I should put the tray in the middle of the oven or lower rack of the oven?
Bea says
Hi! Place it on the lower 2/3 rack in the oven. Hope it helps!
Dora says
Hi! Can I use chocolate chips instead?
Bea says
Hi! Yes, you can 😉.
Stephanie says
I made these and they were delicious! But I do have a question. Why did my cheesecakes sweat? Even after 8 hours in the fridge they seemed to still be sweating. How can I fix this?
Bea says
Glad that you liked it, thanks Stephanie! I think the sweating is most probably because the cheesecakes weren't fully cooled at room temperature before chilling it. Hope you give it another try, let me know how it goes.
daryshenee says
hello.. can i use dark chocolate instead of semi-sweet chocolate
Bea says
Hi! Yes, of course. Just adjust (or not) the sugar to your liking. Hope it helps!
Olivia says
Hello , thank you . I can read the video now. If I use 6 inches round container, is there a easy way to remove it out ?
Bea says
Hi Olivia! Maybe you want to check my double chocolate cheesecake, it is the 6 inch version you are looking for.
Olivia says
Love your mini chocolate cheesecake so much. Thank for sharing video 👍🏻🙏🏻🙏🏻
Nari says
I have made this many times with and without chocolate. My friends and mom love it. Thank you.
Bea says
Happy to know that everybody loved it, thank you for your feedback Nari!
Michele Coletta says
ciao il formaggio e il fhiladelfia grazie
Bea says
Si, ese es el queso que yo uso siempre para mis cheesecakes.
Michele Coletta says
ciao il formaggio va bene il fhiladelfia grazie
Sherali says
Hi. What can I use instead of eggs in this recipe?