Introduction

These Mini Triple Chocolate Cheesecakes are a decadent treat perfect for any chocolate lover. With a crunchy Oreo crust, rich chocolate cheesecake filling, silky ganache topping, and a fluffy chocolate whipped cream finish, they’re a delightful bite-sized dessert to impress your guests.

The image shows a group of mini chocolate cheesecakes with three distinct layers. The bottom layer is dark, almost black, crumbly crust. The middle layer is a smooth, medium-dark brown chocolate cheesecake filling. On top, there is a swirl of light brown creamy frosting sprinkled with small chocolate shreds. The cheesecakes are placed on a white marbled surface, and the focus is on one cheesecake in the center, with others softly blurred 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 one 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 (for ganache)
3/4 cup heavy whipping cream, chilled (for whipped cream)
3 TBSP confectioner’s sugar
3 TBSP natural unsweetened cocoa powder

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside.
Step 2: In a medium bowl, combine the Oreo crumbs and melted butter. Stir together with a fork until well mixed.
Step 3: Divide the crumb mixture evenly between the 12 cupcake liners. Press firmly into the bottom to form the crust layer.
Step 4: Bake the crusts for 5 minutes to set, then remove from the oven and allow to cool slightly. Reduce oven temperature to 300 degrees.
Step 5: For the cheesecake filling, in the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, granulated sugar, and cocoa powder on low speed until just combined. Scrape down the sides of the bowl.
Step 6: Add the Greek yogurt and vanilla extract. Mix on low speed until combined.
Step 7: Add the eggs one at a time, mixing on low speed until fully incorporated after each addition.
Step 8: Gently fold in the melted chocolate with a silicone spatula until no streaks remain.
Step 9: Evenly divide the filling among the 12 crust-lined cupcake liners, filling each almost to the top.
Step 10: Bake for 15 minutes at 300 degrees. Then turn off the oven and leave the cheesecakes inside with the door closed for 5 more minutes.
Step 11: Remove the cheesecakes from the oven and cool on a wire rack until completely cool. 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 of heavy cream over medium heat until it just begins to boil.
Step 13: Pour the hot cream over the chocolate chips and let sit for 5 minutes, then whisk together until smooth.
Step 14: Set the ganache aside or refrigerate for 15 minutes to thicken. Once thickened, spoon 1 tablespoon of ganache onto each chilled cheesecake. Chill for 5 minutes in the refrigerator to set.
Step 15: For the chocolate whipped cream, add the chilled heavy cream, confectioner’s sugar, and cocoa powder to the bowl of a stand mixer with a whisk attachment.
Step 16: Whip on high speed until soft peaks form. Remove from mixer and finish whisking by hand until stiff peaks form, being 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

Use full-fat cream cheese and Greek yogurt for the creamiest texture.
Swap Oreo crumbs for chocolate graham cracker crumbs if preferred.
For extra flair, garnish with chocolate shavings or fresh berries on top of the whipped cream.
If you don’t have a piping bag, simply dollop the whipped cream with a spoon for a rustic look.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as the texture may change; serve them chilled for best flavor and consistency.

How to Serve

The image shows a small chocolate dessert cut in half to reveal three clear layers. The bottom layer is dark, crumbly, and looks like a cookie crust. The middle layer is thick and creamy with a smooth milk chocolate color. On top of this is a thin, shiny dark chocolate layer that spreads over the middle layer. The dessert is finished with a generous swirl of light, fluffy chocolate mousse on top. In the background, more mini chocolate desserts with similar mousse swirls are blurred out. The dessert sits on a white marbled surface. 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 a day in advance. Keep them refrigerated and pipe the whipped cream just before serving for the freshest appearance.

Can I freeze these mini cheesecakes?

Yes, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before serving. Whipped cream topping is best added fresh after thawing.