Chocolate Lovers Unite! These Mini Triple Chocolate Cheesecakes are an insanely decadent treat perfect for the ultimate chocolate lover! A rich and creamy chocolate cheesecake sits on top of an Oreo crust. It’s then topped with chocolate whipped cream, chocolate ganache and chocolate shavings!
Post updated: 10/28/19
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Are you a hardcore chocoholic? Do you carry chocolate around with you at all times in case of an emergency (is it just me?). Do you like to have a chocolate overdose at least once a month (or every week)? Well, enter these Mini Triple Chocolate Cheesecakes! They’re perfect for the ultimate chocolate lover who wants a dessert that’s just pure chocolate, with no other flavours getting in the way.
If you’re not super big on chocolate, you can checkout these Mini Strawberry Cheesecakes, although they’re topped with chocolate and chocolate covered strawberries. You can also check out these Mini Ferrero Rocher Stuffed Nutella Cheesecakes, though those are also full of chocolate. What can I say? I’m absolutely obsessed!
Mini Triple Chocolate Cheesecakes
This is called a “Triple” Chocolate Cheesecake, but there’s actually 5 layers of chocolate greatness.
Layer 1: Chocolate Oreo Crust.
Layer 2: Rich Chocolate Cheesecake.
Layer 3: Silky Dark Chocolate Ganache
Layer 4: Fluffy Chocolate Whipped Cream
Layer 5: Chocolate Truffle for topping (optional, but recommended)
It may be over the top, but they’re bite-sized so you can totally have 1 or 2 without feeling too guilty, right?
How to Make Mini Triple Chocolate Cheesecakes
To begin, I started by making the crust. I used regular Oreos, but you can use any kind of chocolate cookie you like. You can even use these chocolate filled Oreos if you want every nook and cranny of this dessert to be chocolatey. The crust is baked in cupcake liners for about 5 minutes, then while it cools, you can prepare the filling!
For the filling, I used melted dark chocolate and a little bit of cocoa powder to give this cheesecake it’s rich chocolate flavour. You can use dark chocolate or semisweet chocolate, you may even be able to get away with using milk chocolate if you have a serious sweet tooth.
All you need is one bowl and a hand mixer to whip up the cheesecake filling. Be careful not to over-beat the filling, although it won’t be a complete disaster if you do because the cheesecakes are so small. Also, don’t worry if the cheesecakes crack while baking. We’ll be covering any cheesecake imperfections with more chocolate perfection.
I chilled the cheesecakes in the refrigerator overnight, but because they’re smaller than a full-sized cheesecake, you could get away with chilling them for 1-2 hours. Once the cheesecakes have chilled completely, top them with ganache, chocolate whipped cream and chocolate truffles!
Chocolate-y Toppings
I chose to decorate these cheesecakes the same ways I decorated these Mini Ferrero RocherNutella Cheesecakes. I started by spooning the dark chocolate ganache onto the cheesecakes, then piped on a swirl of chocolate whipped cream on top. I updated the whipped cream recipe and this new version is even chocolatier than the last! It's pretty much like an easy chocolate mousse, and I ended up saving some to eat on its own. So good!
I also topped the cheesecakes with chocolate truffles instead of chocolate shavings (though you can totally sprinkle those on too) and oh my God! You got the chocolate from the crust, cheesecake, ganache and whipped cream and then you get to enjoy a silky smooth truffle in the end. Heavenly!
I used my favourite Lindt truffles (not sponsored) that have the chocolate lava filling that just oozes out as soon as you bite into it! On one of the few cheesecakes I enjoyed, I cut one of the truffles open and let all of that chocolate run over the cheesecake, and I'm starting to run out of breath, moving on.
Note: I recently updated this recipe and changes the design, but here's the old version incase you want to decorate it that way.
These decadent mini triple chocolate cheesecakes are the perfect cure for when those chocolate cravings hit. Every bite is like a chocolate explosion in your mouth! It’s a chocolate lovers paradise!
Craving More Chocolate Desserts? Check these out!
Chocolate Lovers Cheesecake
Dark Chocolate Cupcakes with Ganache Frosting
The BEST Chocolate Cake with Fudge Frosting
Did you make these Mini Triple Chocolate Cheesecakes? Let me know how they turned out in the comments below! And don’t forget to leave arating!
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Let's get baking!
Yield: 12 Mini Cheesecakes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Chocolate Lovers Unite! These Mini Triple Chocolate Cheesecakes are an insanely decadent treat perfect for the ultimate chocolate lover! A rich and creamy chocolate cheesecake sits on top of an Oreo crust. It’s then topped with chocolate whipped cream, chocolate ganache and chocolate shavings!
Ingredients
Oreo Crust:
- 1 cup Oreo crumbs (about 12 Oreos)
- 4 tablespoon salted butter, melted
Chocolate Cheesecake:
- 4 oz. Bittersweet or semisweet chocolate, melted and cooled
- 1 and ½ packages (12 oz) cream cheese, room temperature
- ½ cup granulated sugar
- 2 tablespoon unsweetened cocoa powder, sifted
- ½ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- ½ tsp. pure vanilla extract
- 2 large eggs, room temperature
Dark Chocolate Ganache:
- 1 cup dark chocolate chips
- ½ cup heavy whipping cream
Chocolate Whipped Cream:
- 1 cup heavy cream, chilled
- ⅔ cup powdered sugar
- ¼ cup unsweetened cocoa powder, sifted
- ½ teaspoon pure vanilla extract
- Chocolate truffles, for topping (optional)
Instructions
For the Crust:
- Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
- Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork. Place 1 tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.
For the Chocolate Cheesecake:
- Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.
- In a large bowl using a handheld mixer, beat the cream cheese, sugar and cocoa on medium speed until creamy, about 1 minute.
- Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth.Add melted chocolate and mix on low speed to combine.
- Add eggs one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.
- Fill each liner with ¼ cup of batter. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry.
- Remove from oven and allow to cool completely on a cooling rack.
- Cover with plastic wrap and refrigerate until firm and chilled, about 1-2 hours or overnight.
For the Dark Chocolate Ganache:
- Put the chocolate chips into a medium bowl. Set aside.
- Heat the heavy whipping cream in a small saucepan until it just begins to boil.
- Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.
- Remove cover and stir ganache until smooth. Spoon into the center of the cheesecakes. Chill until firm.
For the Chocolate Whipped Cream:
- In a medium mixing bowl, using a hand mixer, whip the chilled cream, powdered sugar, cocoa powder, and vanilla until it reaches stiff peaks, about 2-3 minutes.
- Transfer whipped cream to a piping bag fitted with a large star tip and pipe a swirl on top of each cheesecake. Top with chocolate truffles, if desired. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recommended Products
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 415Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 89mgSodium: 95mgCarbohydrates: 38gFiber: 2gSugar: 31gProtein: 5g
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Love, Dedra
