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This triple chocolate mini cheesecake recipe transforms ordinary ingredients into decadent, restaurant-quality desserts that fit in the palm of your hand. The combination of chocolate cookie crust, rich chocolate cheesecake filling, silky ganache, and chocolate whipped cream delivers an intense chocolate experience in every bite.
I first made these for my daughter's birthday when she requested something "extremely chocolatey" and they've become our go-to impressive dessert whenever chocolate lovers visit. The compliments never stop flowing when I serve these little beauties.
Ingredients
- For Crust:
- Oreo cookie crumbs without filling creates the perfect chocolatey base without becoming too sweet
- Unsalted butter binds the crust together while allowing you to control the salt level
- For Cheesecake Filling:
- Room temperature cream cheese ensures a smooth texture without lumps
- Granulated sugar balances the richness without overpowering
- Unsweetened cocoa powder provides deep chocolate flavor without added sweetness
- Full fat Greek yogurt adds tanginess while keeping the texture creamy
- Vanilla extract enhances the chocolate notes
- Room temperature eggs create structure without incorporating air
- Melted dark chocolate gives that unmistakable rich chocolate intensity
- For Chocolate Ganache:
- Semi sweet chocolate chips melt consistently for a smooth ganache
- Heavy whipping cream creates the perfect silky ganache texture
- For Chocolate Whipped Cream:
- Chilled heavy whipping cream whips to perfect peaks when cold
- Confectioner's sugar stabilizes the whipped cream so it holds its shape
- Cocoa powder transforms ordinary whipped cream into a chocolate dream
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 325°F and line a standard 12-cup muffin pan with cupcake liners. Mix the Oreo crumbs and melted butter until they resemble wet sand. Divide this mixture evenly among the cupcake liners, pressing firmly to create a compact base. This pressure ensures your crust won't crumble when serving. Bake for exactly 5 minutes just until set. Allow to cool slightly while reducing oven temperature to 300°F.
- Create the Chocolate Filling:
- In your stand mixer with paddle attachment, combine cream cheese, sugar and cocoa powder on low speed until completely smooth, about 2 minutes. Scrape down the sides thoroughly to prevent lumps. Add Greek yogurt and vanilla, mixing on low until just combined. The yogurt provides tanginess that balances the richness. Add eggs one at a time on low speed, incorporating each fully before adding the next. Overmixing at this stage can incorporate too much air and cause cracks. Gently fold in the melted chocolate with a silicone spatula, ensuring no chocolate streaks remain.
- Bake the Cheesecakes:
- Divide the filling evenly between the cupcake liners, filling almost to the top. Bake at 300°F for exactly 15 minutes. The centers should still be slightly jiggly. Turn off the oven but leave cheesecakes inside with door closed for 5 additional minutes. This gradual cooling prevents cracks from forming. Remove from oven and cool completely on a wire rack before chilling for 30-60 minutes in the refrigerator.
- Make the Ganache:
- Place chocolate chips in a heatproof bowl. Heat heavy cream until it just begins to bubble around the edges but does not come to a full boil. Pour hot cream over chocolate and let sit untouched for 5 minutes to allow chocolate to melt. Whisk slowly from the center outward until mixture becomes smooth and glossy. Allow ganache to cool slightly until thickened but still pourable, about 15 minutes. Spoon a tablespoon of ganache onto each chilled cheesecake, gently spreading to the edges. Refrigerate for 5 minutes to set.
- Create Chocolate Whipped Cream:
- In a clean stand mixer bowl with whisk attachment, combine chilled heavy cream, confectioner's sugar and cocoa powder. Whip on high speed until soft peaks form, about 3 minutes. Switch to hand whisking to carefully reach stiff peaks without overwhipping. Transfer to a piping bag fitted with a star tip and pipe decorative swirls on top of each cheesecake. Refrigerate until ready to serve.
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The dark chocolate in the filling is truly the star ingredient here. I prefer using 70% dark chocolate because it provides the perfect balance of sweetness and intensity. My husband actually proposed to me over chocolate cheesecake twenty years ago, so this dessert always brings back sweet memories every time I make it.
Storage Tips
These mini cheesecakes will keep in the refrigerator for up to 5 days in an airtight container. For best results, wait to add the whipped cream topping until just before serving if storing longer than 24 hours. The cheesecakes can also be frozen without the whipped cream for up to 3 months. Simply wrap each one individually in plastic wrap and store in a freezer-safe container. Thaw overnight in the refrigerator before adding fresh whipped cream.
Common Pitfalls
The most common mistake when making these cheesecakes is overbeating the filling. Once you add the eggs, mix only until combined. Overmixing incorporates air that can cause cracks and affect texture. Room temperature ingredients are absolutely crucial for a smooth batter. Cold cream cheese will create lumps that never fully incorporate. Finally, resist the urge to open the oven door during baking or cooling, as sudden temperature changes can cause cracks and sinking.
Serving Suggestions
These mini chocolate cheesecakes pair beautifully with fresh raspberries or strawberries, which provide a tart contrast to the rich chocolate. A light dusting of cocoa powder or a sprinkle of chocolate shavings adds an elegant finishing touch. For an even more indulgent presentation, drizzle each cheesecake with warm caramel sauce just before serving. These individual cheesecakes are perfect for dinner parties because they can be made a day ahead and simply garnished before serving.
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Frequently Asked Questions
- → Can I make these Mini Triple Chocolate Cheesecakes ahead of time?
Yes! These mini cheesecakes are perfect for making ahead. You can prepare them 1-2 days in advance and store them covered in the refrigerator. For best results, add the final chocolate whipped cream topping just a few hours before serving to maintain its texture and appearance.
- → What's the secret to preventing cracks in mini cheesecakes?
The key techniques in this recipe help prevent cracks: baking at a lower temperature (300°F), turning off the oven and leaving them inside for just 5 minutes, and not overmixing the batter. Also, ensuring your ingredients (especially cream cheese and eggs) are at room temperature helps create a smooth, crack-free texture.
- → Can I freeze these mini cheesecakes?
Absolutely! These freeze beautifully for up to 3 months. Freeze them without the whipped cream topping, individually wrapped. Thaw overnight in the refrigerator and add fresh whipped cream before serving for the best texture and appearance.
- → What can I substitute for Greek yogurt in the filling?
If you don't have Greek yogurt, you can substitute with the same amount of sour cream. This will maintain the creamy texture and tangy flavor that balances the sweetness of the chocolate in the filling.
- → How do I know when the mini cheesecakes are properly baked?
The mini cheesecakes should be just set around the edges but still slightly jiggly in the center when you remove them from the oven. They'll continue to set as they cool. Over-baking will lead to a dry texture, so it's better to slightly under-bake than over-bake these delicate treats.
- → Can I make these without the Oreo crust?
Yes, you can substitute the Oreo crust with graham cracker crumbs, chocolate graham crackers, or even digestive biscuits mixed with butter. For a chocolate-free alternative, regular graham crackers work well and provide a nice contrast to the chocolate layers.