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!
Check out all the other easy dessert ideas for even more delicious recipes.
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
- Decorate the Cheesecake Cupcakes
- 👩🍳How to Make Chocolate Curls
- Before You Begin!
- 🍶Storage Tips
- ➡️ Top Recipe Tip
- Recipe FAQ
- 🌟Try these recipes next...
- 📇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. Just be sure to use cupcake liners and spray them before adding the cookie crumb crust and cheesecake batter. This will help when removing the cheesecakes after baking.
12 Cups Mini Cheesecake Pan: Ideal for cheesecakes and quiche. Nonstick coating and removable bottoms enable easy food release.
📌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
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
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: Combine the melted butter with the cookie crumbs. Place a spoonful in each cavity of the cheesecake pan. Use a tart tamper to help you get an even layer of cookie crumbs at the bottom of the cupcake pan.
- Step 2: Beat the cream cheese until smooth. Then add in the sugar, cocoa powder, eggs and vanilla extract. Beat until smooth and creamy.
How long to cook cheesecake cupcakes?
- Fill each cavity ¾ way full and bake for 20 minutes in a preheated 350°F.
- If you are using a cheesecake pan, place it on top of a lined baking sheet.
- Let them cool to room temperature.
- Then move to the refrigerator to chill.
Make the Chocolate Ganache
- In a small saucepan, simmer the heavy cream. Remove from heat just as it begins to boil.
- Pour it over the semi-sweet chocolate pieces and stir until smooth. It may seem like the ganache is not going to come together, but be patient...it will!
Decorate the Cheesecake Cupcakes
- Remove them from the cheesecake pan by gently pushing on the bottom of each cavity as you lift the cheesecake out.
- Place a small spoonful of the ganache on top of each cheesecake. It should just fill the middle without spilling over.
- Garnish with extra chocolate pieces or you can make chocolate ribbon curls.
👩🍳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.
Before You Begin!
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🍶Storage Tips
- 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.
- If you don't plan on eating the cheesecake cupcakes within that time frame, it's better to freeze them.
- To thaw frozen cheesecake, let it sit at room temperature until completely thawed before serving.
➡️ Top Recipe Tip
- Make sure the cream cheese is at room temperature before combining it with the other ingredients.
Recipe FAQ
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.
🌟Try these recipes next...
📇Recipe Card
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Chocolate Cheesecake Cupcakes
Chocolate Cheesecake Cupcakes are 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!
Ingredients
For the Cookie Crust
- 2 cups Oreo cookie crumbs; 20 cookies
- ¼ cup butter; melted
For the Cheesecake Filling
- 16 ounces cream cheese; softened
- 1 cup granulated sugar
- ½ cup cocoa
- 2 eggs
- 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.
- 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.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 60mgSodium: 251mgCarbohydrates: 47gFiber: 2gSugar: 31gProtein: 5g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!