Introduction

These Mini Triple Chocolate Cheesecakes are rich, creamy, and perfectly portioned for any chocolate lover. Featuring an Oreo crust, cocoa-infused cream cheese filling, and topped with luscious ganache and chocolate whipped cream, they are a delightful treat for any occasion.

The image shows several small cupcakes with three clear layers: a bottom dark, crumbly layer, a middle thick and smooth medium brown layer, and a top swirl of light creamy brown frosting sprinkled with small thin chocolate shreds. Each cupcake is wrapped in a ridged liner and arranged on a surface with a white marbled texture. The focus is on the cupcake in the middle, while others softly blur in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups crushed Oreo cookie crumbs, no filling
4 TBSP unsalted butter, melted
14 ounces regular cream cheese, room temperature
1/2 cup plus 1 TBSP granulated sugar
2 TBSP unsweetened cocoa powder
1/3 cup full fat Greek yogurt
1 tsp vanilla extract
2 eggs plus 1 egg yolk, room temperature
4 ounces dark or semi sweet chocolate, melted
1/2 cup semi sweet chocolate chips
1/2 cup heavy whipping cream
3/4 cup heavy whipping cream, chilled
3 TBSP confectioner’s sugar
3 TBSP natural unsweetened cocoa powder

Instructions

Step 1: Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside.
Step 2: Combine Oreo crumbs and melted butter in a medium bowl and mix with a fork until well combined.
Step 3: Divide the crust mixture evenly between the 12 cupcake liners, pressing firmly into the bottom to form the crust.
Step 4: Bake the crusts for 5 minutes to set, then remove and allow to cool slightly. Reduce oven temperature to 300 degrees Fahrenheit.
Step 5: For the cheesecake filling, in the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, sugar, and cocoa powder on low speed until combined. Scrape down the sides of the bowl.
Step 6: Add Greek yogurt and vanilla extract; mix again on low speed until combined.
Step 7: Add eggs one at a time, beating on low speed until fully incorporated after each addition.
Step 8: Gently fold in melted chocolate using a silicone spatula until no streaks remain.
Step 9: Divide the filling evenly among the 12 crust-lined cupcake liners, filling each almost to the top.
Step 10: Bake for 15 minutes at 300 degrees Fahrenheit. Then turn off the oven and leave the cheesecakes inside with the door closed for an additional 5 minutes.
Step 11: Remove cheesecakes from oven and cool completely on a wire rack. Refrigerate for 30 to 60 minutes until chilled.
Step 12: For the ganache, place chocolate chips in a medium heatproof bowl. Heat 1/2 cup heavy cream over medium heat until it just starts to boil.
Step 13: Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk until smooth and fully combined. Set aside or refrigerate for 15 minutes to thicken.
Step 14: Once cheesecakes are chilled, spoon about 1 tablespoon of ganache on top of each one. Chill in the refrigerator for 5 minutes to set.
Step 15: For the chocolate whipped cream, in a stand mixer bowl fitted with a whisk attachment, combine 3/4 cup chilled heavy cream with confectioner’s sugar and cocoa powder.
Step 16: Whip on high speed until soft peaks form. Remove from mixer and whisk by hand until stiff peaks form but be careful not to overmix.
Step 17: Using a piping bag fitted with a star tip, pipe the whipped cream onto each mini cheesecake.
Step 18: Refrigerate the finished cheesecakes until ready to serve.

Tips & Variations

For a gluten-free crust, substitute gluten-free chocolate sandwich cookies for the Oreos.
If you prefer a milk chocolate flavor, use milk chocolate chips and chocolate instead of dark or semi-sweet.
Let the ganache cool fully but not harden for easier spreading or drizzling.
Use full-fat cream cheese and yogurt for the creamiest texture in your cheesecake filling.
If you don’t have a piping bag, use a zip-top bag with a small corner snipped off to pipe the whipped cream.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. For best texture, consume within this time. To reheat, let them sit at room temperature for 10 to 15 minutes before serving. The ganache and whipped cream may soften after warming, so serve chilled if you prefer a firmer topping.

How to Serve

Three chocolate mousse cupcakes are lined up on a white marbled surface against a soft white background. Each cupcake has three distinct layers: a dark, crumbly base of crushed cookies, a thick middle layer of smooth milk chocolate mousse with a slightly textured edge, and a shiny, thin layer of glossy chocolate ganache on top. Swirled above the ganache is a generous, light brown whipped chocolate cream, topped with small chocolate shavings scattered lightly both on the cream and around the cupcakes on the surface. The cupcakes are presented without any plate or bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare the cheesecakes and ganache up to one day in advance. Add the whipped cream topping just before serving for the freshest look and texture.

Can I freeze mini cheesecakes?

Yes, these mini cheesecakes freeze well. Wrap them individually in plastic wrap and store in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.