Death By Chocolate Mini Cheesecakes Recipe

If you’re anything like me and have an insatiable sweet tooth, you’re going to absolutely fall head over heels for my Death By Chocolate Mini Cheesecakes Recipe. These little bites are the perfect combo of creamy cheesecake and rich, indulgent chocolate, all wrapped up in a cute little mini size. I promise, once you try these, they’ll quickly become your go-to dessert when you’re craving something truly decadent—but manageable. Stick with me, and I’ll share all my tips to nail these every time in your kitchen.

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Ingredients You’ll Need

Getting your ingredients right is key when making these mini marvels. Everything you need works beautifully to bring smooth chocolate flavor and that signature creamy cheesecake texture.

• Oreo cookie crumbs: These create a chocolaty, slightly crunchy base that pairs wonderfully with the creamy filling.
• Granulated sugar: Balances bitterness from the dark chocolate and adds subtle sweetness to the crust.
• Butter: Melted butter holds the crust together and adds richness.
• Cream cheese: Make sure it’s room temperature so it blends perfectly smooth without lumps.
• Sweetened condensed milk: Adds creamy sweetness and helps keep the filling luscious.
• Vanilla extract: Enhances all the flavors with a warm, comforting note.
• Egg: Binds the filling and helps it set with the perfect texture.
• Dark chocolate: Melted and slightly cooled, it gives the cheesecake that intense chocolate richness I love.
• Mini chocolate chips: Folded into the batter for surprising little bursts of chocolate with every bite.
• Heavy whipping cream: Needed for both the dark and white chocolate ganache—divided for luscious toppings.
• White chocolate: For creating beautiful, contrasting spiderweb designs on the ganache.

Variations

I love that this recipe is easy to tweak depending on what you have in the pantry or your personal preferences. Feel free to play around—you’ll discover fun twists that make each batch feel fresh and special.

• Peanut Butter Swirl: Before baking, swirl in some peanut butter to add a creamy nutty flavor that my family goes crazy for.
• Dairy-Free Option: Use dairy-free cream cheese and coconut cream to make this vegan-friendly without sacrificing creaminess.
• Spicy Chocolate: Adding a pinch of cayenne or cinnamon to the filling adds an unexpected warmth that balances the sweetness perfectly.
• Seasonal Fruit Topping: Fresh raspberries or strawberries on top add a refreshing contrast and a pop of color.

How to Make Death By Chocolate Mini Cheesecakes Recipe

Step 1: Make the Crust and Prep Your Pan

Start by lining a muffin tin with cupcake liners to keep those mini cheesecakes easy to remove. In a big bowl, mix the Oreo crumbs, sugar, and melted butter until every crumb is coated and holds together when pressed. Press this mixture firmly and evenly into the bottoms of the liners. I like using the back of a spoon or my fingers to get a nice compact layer—this helps give you that perfect crust texture. Set aside while you whip up the filling.

Step 2: Whip the Cheesecake Filling

Preheat your oven to 325°F. In your mixer bowl, beat together room temperature cream cheese and sweetened condensed milk on low speed. This combo makes the base irresistibly creamy and sweet without needing extra sugar. Add in your egg and vanilla extract and mix until just combined, then slowly pour your melted, slightly cooled dark chocolate in and blend until smooth and glossy. Folding in mini chocolate chips last adds texture and surprise—trust me, that little crunch takes it up a notch. Divide your batter evenly over the crusts, filling the liners almost full.

Step 3: Bake to Perfection

Bake the cheesecakes for about 20 minutes. The tricky part is knowing when they’re done: the centers should be set and not jiggle when you gently shake the pan, but still slightly soft. I learned this the hard way by overbaking once, which made them dry. Let the cheesecakes cool for 30 minutes on a wire rack before moving on to the ganache.

Step 4: Prepare the Ganache Toppings

Heating the cream carefully is important—it should just start to simmer, but don’t let it boil. Divide it as called for: half the cream pour over the chopped dark chocolate and the rest over white chocolate. Let them sit for about a minute, then whisk until each is glossy and smooth. Spoon about a tablespoon of the dark chocolate ganache over each cooled cheesecake and gently shake the pan so it spreads evenly.

Step 5: Create the Wow Factor with White Chocolate Designs

Spoon melted white chocolate into a small plastic bag, snip one tiny corner, and pipe spirals onto each ganache-covered cheesecake. This is where my artistic side kicks in—I then drag a toothpick from the center to the edges to create spiderweb patterns. It’s easier than it looks and really makes these minis stand out at any party.

Cover and refrigerate overnight so all those flavors can meld together and the cheesecake firms up perfectly. You’ll thank yourself for the wait!

How to Serve Death By Chocolate Mini Cheesecakes Recipe

Garnishes

I usually stick to the white chocolate spiderweb design because I love the contrast, but if I’m getting creative, I like to sprinkle a few cacao nibs or a pinch of sea salt flakes over the ganache right before serving. It elevates the presentation and adds a little crunch that’s downright addictive.

Side Dishes

These mini cheesecakes are rich, so I love pairing them with a simple fresh fruit salad or a scoop of light vanilla bean ice cream to balance the intense chocolate flavor. A cup of black coffee or an espresso works wonders, too—especially after dinner.

Creative Ways to Present

For holidays or birthdays, I’ve stacked these mini cheesecakes on a tiered dessert stand to wow guests, and decorated the platter with fresh mint leaves and edible flowers. They also make adorable party favors—just pop one in a cellophane bag tied with a ribbon, and you’re golden.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge, either in the pan wrapped with plastic wrap or transferred carefully to an airtight container. They stay fresh and creamy for about 4 days, but honestly, they rarely last that long around here!

Freezing

If you want to make a big batch ahead, these mini cheesecakes freeze beautifully. Just pop them in a freezer-safe container with parchment paper between layers. When you’re ready, thaw overnight in the fridge before serving—none of that texture loss I feared!

Reheating

Since these are best served chilled, there’s really no reheating involved. If you prefer a softer texture, let them sit at room temp for 15 minutes before serving—that’s my go-to for snagging that creamy feel without melting the ganache.

FAQs

Final Thoughts

My Death By Chocolate Mini Cheesecakes Recipe holds a special place in my dessert arsenal because it’s easy to make yet feels so luxurious—perfect for impressing guests or indulging yourself. I love how these little cheesecakes deliver maximum chocolatey joy without needing a slice bigger than my palm. If you give them a try (and I hope you do!), let me know how they turned out. I’m betting they’ll become your new obsession just like mine.

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