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–+ servings
Browned Butter Blondie Bar

Mini Triple Chocolate Cheesecakes

Mini Triple Chocolate Cheesecakes are bite-sized delights merging indulgence and elegance, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 8 oz Cream Cheese Ensure it’s at room temperature.
  • 1/2 cup Granulated Sugar Can substitute with a sugar substitute.
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute.
  • 2 large Large Eggs Room temperature is essential.
  • 4 oz Bittersweet/Semisweet Chocolate Opt for high-quality chocolate.
  • 1/4 cup Unsweetened Cocoa Powder Use dutch-processed cocoa for better flavor.
  • 1 tsp Pure Vanilla Extract Avoid imitation for better flavor.
For the Crust
  • 1 cup Oreo Crumbs Substitute with gluten-free cookies if needed.
  • 1/2 cup Salted Butter Unsalted butter can be used.
For the Ganache
  • 1 cup Dark Chocolate Chips Use semisweet chips for a sweeter ganache.
  • 1/2 cup Heavy Whipping Cream Coconut cream can be used for dairy-free option.
For the Whipped Topping
  • 1/4 cup Powdered Sugar Use sugar substitute for lower calories.
Optional Garnish
  • to taste Chocolate Truffles Enhances presentation.

Equipment

  • muffin pan
  • Stand Mixer
  • microwave-safe bowl
  • mixing bowl
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Combine the Oreo crumbs with melted butter in a bowl, then press into muffin cups and bake for 5 minutes.
  3. Melt the chocolate in a microwave-safe bowl until smooth and glossy, using 30-second increments.
  4. In a stand mixer, beat cream cheese, sugar, and cocoa powder until creamy, then mix in sour cream, heavy cream, and vanilla.
  5. Add the eggs one at a time, mixing gently to maintain a light texture.
  6. Fill each muffin liner with the cheesecake batter and bake at 325°F (160°C) for 18-20 minutes.
  7. Cool on a wire rack and refrigerate for at least 1-2 hours.
  8. Heat cream and pour over chocolate chips to make the ganache, stirring until smooth.
  9. Whip heavy cream with powdered sugar until stiff peaks form, then top cheesecakes with whipped cream.
  10. Pour ganache over each cheesecake and garnish with whipped cream and chocolate truffles if desired.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Experiment with gluten-free or dairy-free options if needed.

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