Mini Chocolate Cheesecake Bites Recipe

These mini chocolate cheesecakes are rich, creamy, and perfectly portioned — the ultimate dessert for chocolate lovers. Made with a crunchy OREO cookie crust and a luscious chocolate cheesecake filling, they’re an irresistible treat topped with anything from chocolate mousse to whipped cream or fresh fruit.

Why You’ll Love This Recipe

If you’re a fan of cheesecake and chocolate, this recipe combines both in a fun, easy-to-serve format. Baked in cupcake pans, these mini cheesecakes are ideal for parties, holidays, or satisfying your sweet cravings without needing to cut a whole cake.

• Individual servings make them easy to serve and store

• Creamy texture with deep chocolate flavor

• Simple ingredients and straightforward instructions

• Versatile for adding your favorite toppings

• Freezer-friendly and great for make-ahead desserts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 OREO cookies

• 2 tablespoons melted butter

• 8 ounces cream cheese (room temperature)

• ⅓ cup sour cream (room temperature)

• 1 large egg (room temperature)

• ⅓ cup granulated sugar

• 4 ounces melted semi-sweet chocolate

• ½ teaspoon vanilla bean paste or vanilla extract

Directions

1. Set cream cheese, sour cream, and egg out at room temperature for 1–2 hours before baking. This ensures a smooth, lump-free batter.

2. Preheat oven to 300°F. Place a rimmed cookie sheet filled with ½ to 1 inch of water on the lowest oven rack. Position another rack in the middle.

3. Crush OREO cookies into fine crumbs and mix with melted butter.

4. Line a cupcake pan with 12 paper liners. Add 1 tablespoon of the cookie crumb mixture into each liner and press down firmly to form an even crust.

5. In a mixing bowl, beat cream cheese and sugar on low speed until smooth.

6. Add sour cream and vanilla, mixing just to combine.

7. Stir in melted chocolate.

8. Lightly beat the egg and add to the mixture, stirring until just incorporated. Do not overmix.

9. Spoon a little over 2 tablespoons of batter into each cupcake liner. Smooth the tops and tap the pan on the counter to release air bubbles.

10. Place on the middle oven rack and bake for 24–28 minutes, until the tops are set but still slightly jiggly.

11. Turn off the oven, crack the door open, and let cheesecakes rest inside for 45 minutes.

12. Remove from oven and let cool on the counter for 1 hour, then refrigerate for at least 2 hours.

13. Before serving, remove paper liners and add your favorite toppings.

Servings and timing

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 28 minutes
Resting Time in Oven: 45 minutes
Total Time: Approximately 1 hour 33 minutes (plus chilling)

Variations

• Topping Ideas: Chocolate mousse, whipped cream, berry compote, pie filling, or ganache

• Crust Swaps: Use graham crackers or chocolate wafer cookies instead of OREOs

• Flavor Add-Ins: Stir in espresso powder or orange zest for added depth

• Mini Peanut Butter Cheesecakes: Replace chocolate with melted peanut butter and top with chocolate ganache

• Festive Touch: Decorate with edible flowers or themed sprinkles for holidays

Storage/Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.

To freeze:

• Wrap each cheesecake in plastic wrap

• Place in a freezer-safe container or zip-top bag

• Freeze for up to 3 months

• Thaw in the fridge overnight before serving

Reheating is not required, as these are best served chilled or at room temperature.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers, chocolate wafers, or even digestive biscuits work well as crust alternatives.

Why do the ingredients need to be at room temperature?

Room temperature ingredients blend more smoothly, preventing lumps and ensuring a creamy cheesecake texture.

How do I prevent the cheesecakes from cracking?

Avoid overmixing and bake at a low temperature with a water pan in the oven to maintain moisture.

Can I make these ahead of time?

Absolutely. These mini cheesecakes can be made up to 3 days in advance and stored in the fridge.

Can I make them without a cupcake pan?

Using a silicone mold or mini cheesecake pan works as well, but a standard cupcake pan is easiest.

What kind of chocolate should I use?

Use high-quality semi-sweet baking chocolate for the best flavor and meltability.

Can I double this recipe?

Yes, simply double all ingredients and use two cupcake pans or bake in batches.

Are these gluten-free?

Use gluten-free cookies for the crust to make the recipe gluten-free.

How long should I chill them?

They should chill in the fridge for at least 2 hours for the best texture and flavor.

Do they need to be baked in a water bath?

While not a full water bath, the pan of water in the oven adds moisture and helps prevent cracking.

Conclusion

Mini chocolate cheesecakes are a rich, indulgent dessert perfect for any occasion — from celebrations to casual nights in. With a crunchy OREO base and creamy chocolate filling, they’re sure to impress. Customize them with your favorite toppings and enjoy a dessert that’s as fun to eat as it is to make.