Are you ready to indulge in something sweet that will have your taste buds dancing? If so, consider whipping up a batch of homemade chocolate cheesecake cupcakes!
They're the perfect combination of rich, creamy chocolate and sweet, creamy cheesecake. The base of these cupcakes starts with everyone's favorite Oreo cookie and is topped with a chocolate ganache!
Find your next favorite dessert in minutes! Check out all our other easy dessert ideas.
While some bakers might shy away from making cheesecake due to time constraints or difficulty, this recipe simplifies the process and provides personal sized servings perfect for individual indulgences.
If you're a fan of chocolate and cheesecake, then these homemade chocolate cheesecake cupcakes are sure to become your new favorite treat!
This recipe was inspired by my traditional cheesecake cupcakes recipe.
Looking for more Cheesecake Recipes? Try my Cheesecake Chocolate Chip Muffins, Chocolate Bliss Cheesecake or my Cheesecake Stuffed Strawberries...Yum!
Table of Contents
- What is a Mini Cheesecake Pan?
- What to make with baker's chocolate?
- 🛒Helpful Kitchen Tools
- Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- How long to cook cheesecake cupcakes?
- Make the Chocolate Ganache
- How to Make Chocolate Curls
- Before You Begin!
- Storing, Freezing and Thawing Tips
- Top Tip
- Recipe FAQ
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
What is a Mini Cheesecake Pan?
A mini cheesecake pan is designed to help you easily bake delicious miniature desserts. Made from heavy duty metal, this specialty kitchen tool comes with a removable bottom plates for easy release of the baked mini-cheesecakes.
If you don't have a cheesecake pan, you can use a regular-sized cupcake pan. Keep in mind that the size of the cheesecakes will be larger and the baking time will likely be longer when using a regular-sized cupcake pan instead of a mini cheesecake pan.
What to make with baker's chocolate?
I use Baker's semi-sweet chocolate bar to make the ganache and chocolate ribbons for the top of the mini cheesecakes.
Baker's semi-sweet chocolate is a classic and versatile ingredient that can be incorporated into a variety of recipes. It can be melted down to make gooey, homemade coffee brownies or chopped and used as chips in chocolate chunk cookies.
For an outdoor treat, try making s'mores with fluffy marshmallows and graham crackers sandwiched between two squares of Baker's semi-sweet chocolate.
Baker's Premium Semi-Sweet Chocolate Baking Bar
🛒Helpful Kitchen Tools
12 Cups Mini Cheesecake Pan2-Pack Cooling Racks for BakingMedium Cookie ScoopGlass Bowls with Lids-14-Piece Set
Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- First, be sure to use full-fat cream cheese. This will give the cheesecake cupcakes a rich, creamy texture.
- Make sure the cream cheese is at room temperature.
- Make sure the eggs are also at room temperature.
- Try very hard not to over-mix the batter.
- If you overcook the cheesecake and they begin to crack, they still taste amazing and you can cover the cracks with the ganache.
- Allow the cheesecake to cool completely before refrigerating it.
Step-by-Step Instructions
Step 1: Mix the melted butter into the cookie crumbs. Stir to combine.
Step 2: Spoon the mixture into each cavity of the cheesecake pan. Use a tart tamper to press the crumbs into an even layer at the bottom.
Step 3: Start by beating the cream cheese until it's nice and smooth. Next, add the sugar, cocoa powder, eggs, and vanilla extract. Beat the mixture until everything is well-combined and has a creamy texture.
How long to cook cheesecake cupcakes?
Step 4: Fill each cavity about ¾ of the way full and bake in a preheated 350°F oven for 20 minutes. If using a cheesecake pan, place it on a lined baking sheet for extra stability. Allow the baked treats to cool to room temperature before transferring them to the refrigerator to chill.
Make the Chocolate Ganache
Step 5: Heat the heavy cream in a small saucepan over medium-low heat. Watch for tiny bubbles forming around the edges.
Step 6: Remove from heat immediately. Pour the warm cream over the semi-sweet chocolate pieces. Stir continuously until the mixture transforms into a smooth ganache.
Step 7: The mixture will start to thicken as you stir. Keep stirring until it reaches a smooth ganache consistency.
Step 8: It might not seem like it wants to mix at first, but trust the process – a smooth ganache is on its way!
How to Make Chocolate Curls
- All you need is a bar of high-quality chocolate and a vegetable peeler.
- Start by chilling the chocolate in the freezer for about 10 minutes. When it's nice and cold, use the vegetable peeler to shave off thin pieces of the chocolate from one side of the bar, allowing them to drop onto a plate or parchment paper below.
- Continue shaving off small sections at an angle until you’ve reached your desired amount of curls.
- Let the curls sit at room temperature for a few minutes before adding them to the top of the mini cheesecakes.
Step 9: Carefully remove your cheesecakes from the pan. To do this, gently press upwards on the bottom of each cavity while lifting the cheesecake out. Next, add a small dollop of ganache to the center of each cheesecake. Be careful not to overfill it! Finally, get creative with your garnish – sprinkle on some extra chocolate pieces or add a fancy touch with chocolate ribbon curls.
Before You Begin!
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Storing, Freezing and Thawing Tips
Refrigerator: Cheesecake requires special care to stay fresh. The best way to store cheesecake cupcakes is in the refrigerator in air tight containers. They will keep for up to five days when stored properly.
Freezer: If you don't plan on eating the cheesecake cupcakes within that time frame, it's better to freeze them.
Thawing: Allow the frozen cheesecakes to sit at room temperature until completely thawed before serving.
Top Tip
Make sure the cream cheese is at room temperature before combining it with the other ingredients.
Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Sinking in the middle is a common issue when making individual chocolate cheesecakes. This is usually caused by the air bubbles that form during baking, which leads to an uneven surface. To prevent this, try tapping the tray with the cheesecake cups on the counter before baking to release any built-up air and help set the filling evenly. Once baked, chill the cheesecake for at least two hours before serving for best results.
More Recipes to Love
📖 Recipe Card
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Chocolate Cheesecake Cupcakes
Equipment
Ingredients
- 2 cups Oreo cookie crumbs about 20 cookies crushed
- 2 eggs
- ¼ cup butter melted
- 1 cup granulated sugar
- 16 ounces cream cheese softened
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 4 ounces semi-sweet chocolate chopped
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F.
- Combine melted butter with the cookie crumbs until evenly combined. Place a spoonful in each cavity of a mini cheesecake or a muffin pan. Use a tart tamper to get the crumbs into the bottom of the pan.
- Bake for 5 minutes then remove from the oven and set aside.
- Turn the oven down to 300°F.
- In a large mixing bowl, beat cream cheese until smooth.
- Add in the sugar, cocoa powder, eggs and vanilla extract. Beat until smooth and creamy.
- Fill each cavity ¾ of the way and bake for 20 minutes. Remove them before they begin to crack.
- Let cool to room temperature, then place in the refrigerator to chill.
Prepare the Chocolate Ganache
- In a saucepan, simmer the heavy cream over medium heat. Remove just before it begins to boil.
- Pour over the semi-sweet chocolate and stir until smooth.
- Remove the cheesecakes from the pan and place on a baking rack. Place a small spoonful of the ganache on top of each cheesecake, The chocolate ganache should just fill the middle of each cheesecake before spilling over.
- Decorate the tops of the cheesecakes with chocolate shavings or chocolate curls.
Notes
- If you overcook the cheesecake, and they begin to crack don't worry!!! They still taste amazing and the chocolate ganache will cover any cracks.
- A mini cheesecake pan is designed to help you easily bake delicious miniature desserts. Made from heavy duty metal, this specialty kitchen tool comes with a removable bottom plates for easy release of the baked mini-cheesecakes.
- If you don't have a cheesecake pan, you can use a regular-sized cupcake pan. Keep in mind that the size of the cheesecakes will be larger and the baking time will likely be longer when using a regular-sized cupcake pan instead of a mini cheesecake pan.
Meg says
It was very tasty but you are missing the sugar and eggs in your recipe ingredients. The picture let me know how many eggs but had to totally guess on the Sugar and only knew I needed it because of the picture.
May also want people to know mini cheese cake and mini muffin tins are not interchangeable
Lois says
Thank you so much for catching the error! I adjusted the recipe card and also included your tips for the two different types of pans.
Kerryanne says
These chocolate cheesecake cupcakes sound so decadent Lois!
Thank you for sharing your recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring it at the party tonight and pinning too.
Hugs,
Kerryanne
Lois says
Thank you Kerryanne!
Donna @ Modern on Monticello says
These looks amazing. I am excited to feature this recipe at the party this week. Pinned of course! #HomeMattersParty
Lois says
Thank you so much Donna!!!
Beth says
We LOVE anything chocolate, Lois! We will be featuring you starting Wednesday at the Creative Crafts Linky Party! Pinned and shared!
Creatively, Beth
Lois says
Thank you for visiting and pinning Beth!
Claire Justine says
Oh wow, these look so good. I could just eat one 🙂
Lois says
Thank you!