These Easy Mini Chocolate Swirl Cheesecakes are the perfect easy dessert! Just a few simple ingredients, an easy cookie crust and a fluffy cheesecake filling with a swirl of melted chocolate!
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If you’re afraid of making cheesecake from scratch because of all the horror stories you’ve heard about dry, cracked cheesecake, have no fear. These Easy Mini Chocolate Swirl Cheesecakes are VERY creamy and smooth, and the filling is only 5 basic ingredients. It’s a very hard recipe to mess up, so it’s a great one for beginning bakers! Follow my instructions below!
How to Make Mini Cheesecakes
- Start with room temperature ingredients! If you want creamy cheesecake, starting with all your ingredients at room temperature is the key. It’ll help everything combine together really smoothly, making for a silky filling!
- Use paper liners! There’s no point in ruining your homemade mini cheesecakes because you can’t get them out of the tins, right?! Use paper muffin cups for next to no mess and easy removal!
- Let them cool, then chill! The key to creamy cheesecake is letting them cool to room temperature first, then chilling for several hours or overnight. This helps the filling to set and stay nice and creamy.
- Garnish! Add some delicious whipped cream, lemon zest, berries, or whatever you like!
CLICK HERE for all my best cheesecake baking tips!
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Looking for more cheesecake recipes? Try these Easy Mini Strawberry Swirl Cheesecakes, or this Easy No Bake Key Lime Cheesecake!
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I hope you love these mini cheesecakes as much as we do! Let me know in the comments below, what’s your favourite bite-sized dessert recipe? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for more delicious desserts? You’ll LOVE these:
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Lemon Raspberry Meringue Nests
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Easy No Bake White Chocolate Raspberry Cheesecake
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Classic Sour Cream Sugar Cookies
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Best Ever Vanilla Bean Scones
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Easy No Bake Triple Chocolate Cheesecake
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Pear Streusel Cake
LOOKING FOR MORE EASY AND DELICIOUS CHEESECAKE RECIPES AND TIPS?
Get my Easy No-Bake Cheesecakes E-Cookbook!
RECIPE VIDEO
Watch the video below to see exactly how I make this easy dessert recipe. You can find more delicious recipe videos on my YouTube channel.
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Easy Mini Chocolate Swirl Cheesecakes
Recipe: Ingredients
- 1 cup Oreo baking crumbs
- 4 tablespoons melted butter
- 16 ounces full fat cream cheese at room temperature
- 2/3 cup granulated sugar
- 1/4 cup full fat sour cream at room temperature
- 1 teaspoon vanilla extract
- 3 ounces semi-sweet chocolate
- 2 tablespoons heavy cream
- 2 eggs at room temperature
Recipe: Instructions
- Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. Set aside.
- In a bowl, combine the Oreo crumbs and melted butter until the crumbs are moistened.
- Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
- Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
- Add the sugar and mix well for about 3 minutes.
- Add the sour cream and vanilla, and mix well on low speed until well blended.
- Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated.
- Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.
- Add the chocolate (chopped) to a microwave-safe bowl along with the cream. Microwave on 50% power for 30-second intervals until the chocolate is melted.
- Add a small dollop of melted chocolate on top of each of the cheesecakes and swirl the chocolate into the cheesecake mixture with a knife or a bamboo skewer.
- Bake at 325 degrees Fahrenheit for about 25-30 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
- Let the cheesecakes cool at room temperature until cooled, and then chill them for at least 3 hours or overnight.
- Serve with some fresh berries and whipped cream (optional), or some additional shaved chocolate.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I make a big version of this chocolate swirl cheesecake but use a homemade or boxed brownie mix as the base which you obviously have to bake in a spring form pan then cool before adding the cream cheese mix to it. This sounds even easier than my version but just as yummy. 😊
That sounds delicious Janet, thanks for the idea!🙂
OMG! I want these cheesecakes right now! Mouthwatering! And your pictures are awesome! 😀
Thanks Florentina!!🙂
This little treat would give me lots of joy! Yum!
Glad to hear that! Thanks Alina!!
I am super disappointed right now… I doubled the recipe which is a lot of ingredients… It says to bake at 3:25 for 20 to 23 minutes… My oven cooks fast so I put it on for 17 minutes for the first check… It wasn’t even close to being cooked so I put it on for another four minutes, and I have continued to do that over and over, it is now been in there for over 45 minutes and half of them have fallen in the middle and they don’t seem to be cooking on the edges like a normal Cheesecake.. followed the directions to a T, not sure what’s going on… they look delicious, but they are absolutely not cooking right
I am sorry they didn’t turn out for you! Is it possible that you maybe overmixed them? Or used the whisk attachment on your handmixer? I suggest you use an oven thermometer to check if your oven actually gets to the temperature you set it to. Hope this helps!
I doubled the recipe for this (using the 2X) because I needed 24 mini cheesecakes. After I spooned out enough to fill my 24 cup standard muffin pan, I had enough batter and crumbs left to make a 9″ cheesecake. Both turned out great.
Great!! So happy they turned out delicious!🙂
Hi please help! By step 8 my mixture turned out really runny. I tried to add flour to thicken it but ended up with a lumpy mess. What did I do wrong 😧😪
Cream cheese mixture comes out runny if you use low fat cream cheese or sour cream. We suggest that you use full fat cream cheese and sour cream.
Can I freeze them ?
You can freeze them in an airtight container for 2 to 3 months.
I made sure all the ingrents were at room temperature ( I make cheesecakes for all holidays) I felt there was to much melted butter in the Oreo crumbs, but followed receipt to the tee. Filled the cups as shown added the melted chocolate. My mini cheesecakes fell in the middle and the cake seems to moist. What do you suggest I do differently or what might I have done to cause this.
It sounds like your cheesecakes were underbaked. Make sure you bake them until there’s just a slight giggle in the middle and the edges are set completely.