Chocolate Cheesecake Cupcakes

Made with a crunchy Oreo cookie base, a rich filling, and a ganache topping, these chocolate cheesecake cupcakes are the ultimate bite-sized treat for any celebration.

This is another easy dessert that comes together quickly and delivers rich, crowd-pleasing flavor without any complicated steps.

Recipe at a Glance

Prep: 20 min | Cook/Bake: 25 min | Difficulty: Easy

What it is: Decadent chocolate cheesecake cupcakes built on an Oreo cookie crust and finished with a rich, silky chocolate ganache for every bite.

Why you’ll love it: They’re perfect for when you want an elegant dessert in cupcake form—easy to serve, crowd-friendly, and full of chocolatey, creamy indulgence.

How to make it: Press Oreo crumbs into cupcake liners, bake a cheesecake filling in the center, then bake until set. Once cooled, pour over the chocolate ganache and chill for best texture.

👉 Want to save this printed recipe? My Ultimate Meal Planner & Recipe Binder is the perfect place to keep all your favorite recipes organized and ready to use again and again!

Table of Contents

Recipe at a Glance
What is a Mini Cheesecake Pan?
Helpful Kitchen Tools
Ingredients You’ll Need
Substitutions and Variations
Step-by-Step Instructions
How long to cook cheesecake cupcakes?
Make the Chocolate Ganache
How to Make Chocolate Curls
Insider Tips from My Kitchen to Yours
Storage & Serving Tips
Recipe FAQ
More Recipes to Love
LOVE this recipe? SAVE it for Later!
📖 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.

Looking for more Cheesecake Recipes? Try my Mini Cheesecakes with Apple Crumb Topping, Chocolate Bliss Cheesecake or my Cheesecake Cupcakes Recipe...Yum!

Sale

Norpro 3917 Nonstick Mini Cheesecake Pan

Versatile Mini Cheesecake pan, with 12 individual cups! Also great for mini quiches, tartlets, muffins, coffee cake, hors d’oeuvres and more! Quality nonstick coating and removable discs make releasing your creations a breeze.

Helpful Kitchen Tools

12 Cups Mini Cheesecake Pan 2-Pack Cooling Racks for Baking Medium Cookie Scoop Glass Bowls with Lids-14-Piece Set

Ingredients You’ll Need

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

Flavor Variations: Swap the Oreo crust for chocolate graham crackers, vanilla wafers, or chocolate wafer cookies to change up the flavor.
Espresso Powder: Add a pinch of espresso powder to the filling for a mocha twist.
Dairy Alternatives: For a slightly lighter version, use Neufchâtel cheese instead of full-fat cream cheese, or try a trusted dairy-free cream cheese if you need a non-dairy options.

Step-by-Step Instructions

This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.

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.

3 Pieces Wooden Tart Tamper Set Double Side Pastry Dough Tamper

The perfect baking tool! The smooth surface will not scratch your hands and is comfortable to use while baking. Easy to clean after use, clean with a damp cloth, dry and store

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.

ingredients in mixing bowl for cheesecake cupcakes.

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.

warmed heavy cream and chocolate chunks.

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.

hot heavy cream mixed with chopped chocolate.

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.

Insider Tips from My Kitchen to Yours

✔️ DO bring the cream cheese and eggs to room temperature before mixing for a smooth, creamy batter.

❌ DO NOT overmix the batter or it may lead to cracks—if a few appear anyway, the chocolate ganache will cover them beautifully.

Storage & Serving Tips

Refrigerate: Cover and chill the cupcakes for up to 4 days to keep them fresh and creamy.

Freezer: Freeze the cupcakes without the ganache for up to 2 months; thaw in the refrigerator overnight and add the ganache before serving.

Serving Tips: Top with the chocolate ganache just before serving and add a sprinkle of crushed cookies or berries for a pretty finish.

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!

Why did my individual chocolate cheesecakes sink in the middle?

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

LOVE this recipe? SAVE it for Later!

❤️Tap the heart icon in the lower right corner to add it to your personal recipe box for easy access anytime.

⭐Tried it already? Don't forget to leave a review and star rating! Your support helps me continue creating and sharing free recipes for you to enjoy!

👉 Want to save this printed recipe? My Ultimate Meal Planner & Recipe Binder is the perfect place to keep all your favorite recipes organized and ready to use again and again!

📖 Recipe Card