Death By Chocolate Mini Cheesecakes Recipe

If you’re a chocolate lover—especially one who can’t say no to cheesecake—then wait until you try this Death By Chocolate Mini Cheesecakes Recipe. I absolutely love how these rich, fudgy little cheesecakes turn out: perfectly creamy, intensely chocolatey, and with just the right bite of crunch from the cookie crust. Trust me, you’ll want to keep a batch in your fridge for whenever that chocolate craving hits hard.

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Ingredients You’ll Need

Each ingredient works hand in hand to create this chocolate dream in a tiny cheesecake form. A good quality cream cheese and rich dark chocolate are key players, so don’t skimp there. Also, using crushed Oreos for the base adds a little nostalgic crunch that’s just delicious.

• Oreo cookie crumbs: I use classic Oreos, but any chocolate sandwich cookie crumb works. The crumbs form the irresistible crust.
• Granulated sugar: Balances the richness and adds just the right sweetness.
• Butter: Melted to bind those cookie crumbs into a firm, tasty base.
• Cream cheese: Bring it to room temperature first—that helps you get a beautifully smooth filling without lumps.
• Sweetened condensed milk: This makes the filling rich and creamy, plus it sweetens naturally.
• Vanilla: Enhances all the chocolate flavors with its warm, comforting aroma.
• Egg: Adds structure so these mini cheesecakes hold their shape but stay silky.
• Dark chocolate (melted and cooled): I love using 72% for a deep, sophisticated chocolate flavor that’s not too sweet.
• Mini chocolate chips: They add fun little bursts of chocolate inside the filling.
• Heavy whipping cream: Divided use—part for the ganache swirl, part to whip up luscious topping.
• Dark and white chocolate (chopped): These help make the beautiful two-tone ganache topping that’s just eye-catching and decadent.

Variations

I love to switch things up sometimes with these mini cheesecakes—feel free to personalize the recipe depending on your mood or the occasion. It’s surprisingly easy to adapt.

• Salted Caramel Drizzle: One time, I drizzled salted caramel on top instead of ganache—it totally elevated the chocolate and added a sweet-salty magic that my family raved about.
• Peanut Butter Swirl: I’ve mixed in creamy peanut butter to the filling for a fun twist—adds protein and a nutty note that pairs amazingly with chocolate.
• Gluten-Free Base: Swap Oreo crumbs for gluten-free chocolate cookie crumbs. It’s just as delicious and great if you or your guests avoid gluten.
• Vegan Version: I experimented using vegan cream cheese and coconut condensed milk; it works pretty well if you let the cheesecake chill extra long to firm up.

How to Make Death By Chocolate Mini Cheesecakes Recipe

Step 1: Prepare the Oreo Crust

Start by crushing those Oreos into fine crumbs—you can use a food processor or put them in a zip-top bag and crush with a rolling pin. Mix the crumbs with granulated sugar and melted butter until everything is well coated. Then, press this mixture firmly into the bottoms of a mini muffin tin lined with cupcake liners. I find that pressing firmly with the bottom of a glass helps create a compact, even crust that won’t fall apart once baked.

Step 2: Whip Up the Cheesecake Filling

Beat your room temperature cream cheese with sweetened condensed milk and sugar until ultra smooth—no lumps here! Add vanilla, then the egg, mixing just until combined to avoid overbeating. Stir in your melted (and slightly cooled) dark chocolate and mini chocolate chips last. When I add the chocolate chips, I fold them in gently to keep them evenly distributed without breaking.

Step 3: Fill and Bake

Spoon the filling over each crust-lined cup until almost full. Bake at 325°F (165°C) for about 18-20 minutes, or until the edges are set but the centers still jiggle slightly—this prevents overbaking and keeps the mini cheesecakes creamy. Then, let them cool completely before moving on to the toppings.

Step 4: Make the Ganache Topping

Heat half of the heavy cream until simmering, then divide and pour over the chopped dark and white chocolates in separate bowls. Let sit for a couple of minutes, then stir each until smooth and glossy. You’ll love the contrast of the dark and white chocolate ganache swirled decoratively on top—it feels fancy without the fuss.

Step 5: Assemble and Chill

Use a small spoon or piping bag to carefully layer or swirl the ganache on top of each mini cheesecake. Once all are topped, chill in the fridge for at least 3 hours—overnight is even better. This step ensures the ganache sets perfectly and the cheesecakes reach that ideal creamy texture.

How to Serve Death By Chocolate Mini Cheesecakes Recipe

Garnishes

I like to sprinkle a few extra mini chocolate chips or chocolate curls on top, just before serving. A light dusting of cocoa powder or edible gold flakes can also make these mini cheesecakes pop visually if you’re serving guests. Sometimes, I add a fresh raspberry for a tart counterpoint to all that rich chocolate—works like a charm.

Side Dishes

Pair these with a simple cup of black coffee or bold espresso to cut through the sweetness. Fresh berries or a small scoop of vanilla ice cream complement the texture and flavor beautifully, especially if you’re enjoying these as a post-dinner dessert.

Creative Ways to Present

If you want to get fancy, serve these mini cheesecakes on a tiered dessert stand at parties. I’ve also arranged them inside elegant glass jars with layers of whipped cream and crushed Oreos, creating individual trifle cups that wow guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover mini cheesecakes in an airtight container in the fridge where they stay fresh for up to 4 days. Make sure they’re well covered to keep the ganache glossy and prevent any fridge odors from sneaking in.

Freezing

Good news: these mini cheesecakes freeze beautifully! I wrap each in plastic wrap and place them in a freezer-safe container. When you want a treat, thaw overnight in the fridge. The texture holds up surprisingly well, so you can make a big batch ahead of time and enjoy them later.

Reheating

I don’t recommend reheating these since they’re best served chilled, but if you prefer a slightly softer texture, let them sit at room temperature for 15-20 minutes before digging in. That little rest brings out the chocolate flavor even more.

FAQs

Final Thoughts

When I first made this Death By Chocolate Mini Cheesecakes Recipe, I was blown away by how simple ingredients could transform into such a decadent treat. It’s become my go-to dessert when I want something impressive but not fussy. I honestly can’t wait for you to try this out and hear all the “wow” reactions you’re bound to get—these little cheesecakes really pack a chocolate punch that’s sure to be a new favorite in your kitchen like they are in mine.

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