mini chocolate cheesecake
mini chocolate cheesecake

These rich, smooth, and creamy Mini Triple Chocolate Cheesecakes are the perfect for any occasion. A tasty Oreo cookie crust topped with chocolate cheesecake and garnished with your favorite toppings for a crowd favorite dessert!

12 servings 15-18 min 60 min Easy


  • 12 chocolate creme filled sandwich cookies (Oreos)
  • 2 tablespoons butter (melted)
  • 12 ounces cream cheese (room temperature)
  • 1 cup Ghirardelli 60% Cacao Baking Chips (melted)
  • 2/3 cup ( 10 tbsp. + 2 tsp / 160 mil) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 2 eggs (room temperature)
  • 1/3 cup ( 2 oz / 60 mil )Ghirardelli 60% Cacao Baking Chips
  • 1/4 cup (60 mil / 2 fl oz ) whipping cream hot
  • FOR THE TOPPING ( optional)
  • 12 fresh raspberries


  1. Preheat oven to 325 degrees F. Line a muffin tin with foil cupcake liners.
  2. CRUST
  3. Place cookies and melted butter together in a blender and puree until no large chunks
  4. Divide among cupcake liners and press the crumbs firmly in the bottom of each.
  6. In an electric mixer, beat the cream cheese until smooth. Mix in the sweetened condensed milk, melted chocolate, and vanilla and beat until combined and smooth.
  7. Beat in the eggs one at a time until evenly mixed. Spoon batter into liners dividing it equally among all 12.
  8. Bake for 15-18 minutes until set (it won't jiggle when you shake the pan).
  9. Let the cheesecakes cool in the pan on a cooling rack for 15 minutes.
  10. . Remove the cheesecakes from the pan onto the cooling rack and cool another 15 minutes.
  11. Move the cheesecakes to the fridge and refrigerate for 1-2 hours until cold.
  13. Place chocolate in a bowl. Microwave whipping cream and pour over chocolate. Let it sit for 2 minutes and then stir until smooth.
  14. Spoon about 2 teaspoons of ganache onto the top of each cheesecake and spread to the edges.
  16. Top each with a raspberry. Enjoy.

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