Introduction

Indulge in these rich and creamy Triple Chocolate Mini Cheesecake Bites, perfect for any chocolate lover. These bite-sized treats combine a crunchy Oreo crust, smooth chocolate cheesecake filling, and a luscious chocolate ganache topped with whipped cream. They’re irresistible and ideal for parties or a cozy dessert at home.

A close-up view of a dark chocolate cupcake with a thick swirl of light brown chocolate frosting on top, sprinkled with small dark chocolate shavings. The cupcake liner is striped in dark and light brown. The background shows multiple similar cupcakes slightly out of focus on a white marbled surface. The texture of the cupcake looks moist and soft, while the frosting appears smooth and creamy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups crushed Oreo cookie crumbs, no filling
4 tablespoons unsalted butter, melted
14 ounces regular cream cheese, room temperature
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons unsweetened cocoa powder
1/3 cup full fat Greek yogurt
1 teaspoon vanilla extract
2 eggs plus 1 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
3/4 cup heavy whipping cream, chilled
3 tablespoons confectioner’s sugar
3 tablespoons natural unsweetened cocoa powder

Instructions

Step 1: Preheat your 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 crushed Oreo cookie crumbs and melted butter, stirring with a fork until the mixture resembles wet sand. Divide the crust mixture evenly among the cupcake liners and firmly press into the bottoms. Bake for 5 minutes, then remove and let cool slightly. Reduce oven temperature to 300 degrees Fahrenheit.
Step 3: Using a stand mixer fitted with a paddle attachment, blend cream cheese, granulated sugar, and cocoa powder on low speed until combined. Scrape down the sides of the bowl.
Step 4: Add Greek yogurt and vanilla extract, mixing again on low. Then add the eggs and egg yolk one at a time, mixing until fully incorporated.
Step 5: Gently stir in the melted chocolate with a silicone spatula until no streaks remain. Divide the filling evenly among the crust-lined liners, filling each almost to the top.
Step 6: Bake at 300 degrees Fahrenheit for 15 minutes. After baking, turn off the oven and leave cheesecakes inside with the door closed for 5 more minutes. Remove and cool on a wire rack until completely cool. Refrigerate for 30 to 60 minutes until chilled.
Step 7: Place semi sweet chocolate chips in a heat-proof bowl. Heat 1/2 cup heavy whipping cream over medium heat until it just starts to boil. Pour hot cream over the chips and let sit for 5 minutes. Whisk until smooth and combined. Let ganache cool or refrigerate for 15 minutes to thicken.
Step 8: Spoon about one tablespoon of cooled ganache onto each chilled cheesecake. Refrigerate for 5 minutes to set the ganache.
Step 9: In a stand mixer bowl with a whisk attachment, combine 3/4 cup chilled heavy cream, confectioner’s sugar, and cocoa powder. Whip on high until soft peaks form, then whisk by hand until stiff peaks form, being careful not to overmix.
Step 10: Using a piping bag fitted with a star tip, pipe the chocolate whipped cream on top of each ganache-topped cheesecake. Refrigerate until ready to serve.

Tips & Variations

Use a mix of dark and semi-sweet chocolate for a deeper flavor in the cheesecake filling.
Let the ganache cool to room temperature before spooning to avoid melting the cheesecake.
For a nutty twist, add finely chopped toasted nuts to the crust mixture.
Substitute the Greek yogurt with sour cream for a tangier cheesecake.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to sit at room temperature for about 10 minutes before serving. They can be frozen without whipped cream for up to 1 month; thaw overnight in the refrigerator and add fresh whipped cream before serving.

How to Serve

A chocolate cupcake with a dark brown base topped with a tall swirl of light brown chocolate frosting, sprinkled with small dark chocolate shavings on top; the cupcake is wrapped in a dark brown paper liner, sitting on a white marbled surface with similar cupcakes blurred in the background. 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 and chill the cheesecakes a day in advance. Just add the whipped cream topping just before serving for the freshest look and texture.

What’s the best way to remove the mini cheesecakes from the liners?

Gently peel away the cupcake liners before serving. If they stick, run a small knife along the edges to loosen them without damaging the cheesecake.