If you’re a chocolate lover, these chocolate crunch cheesecakes are rich, creamy, and layered with an irresistible Oreo crust, silky cheesecake filling, a decadent ganache drizzle, crunchy chocolate topping, and topped with homemade whipped cream.
These mini cheesecakes are perfect for parties, holidays, or anytime you want an impressive dessert that’s actually easy to make.
If you love tasty treats like these, be sure to check out more of my dessert recipes, especially my bars, cookies, and no-bake favorites.
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Why You’ll Love This Recipe
- Easy to serve individual portions
- Creamy, rich filling with a crunchy topping
- Easy to make ahead
- Great for parties and gatherings
- A chocolate lover’s dream dessert
If you enjoyed recipes like S’Mores Blondies, this dessert brings that same fun, layered sweetness to the next level.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Oreo Cookies: Used for both the crust and the crunch topping, they provide structure, chocolate flavor, and a contrasting crunch.
- Cream Cheese: The base of the cheesecake filling, giving the dessert its rich, smooth, and creamy texture.
- Sugar: Sweetens the cheesecake and balances the richness of the cream cheese and chocolate.
- Chocolate Chips: Create the ganache topping to add deep chocolate flavor and a smooth, rich finish.
- Heavy Cream: Used in both the ganache and whipped cream, it creates a silky chocolate sauce and a light, airy topping.
- Butter: Binds the cookie crumbs together for the crust and topping while adding richness.
Variations
- Change Out the Oreos: Use different Oreos to create different crust flavors.
- Add Caramel: Add caramel drizzle for extra richness.
- Add Chocolate Chips: Mix mini chocolate chips into the filling for more chocolate flavor.
- Semi-Homemade: Save time by using whipped topping in place of homemade whipped cream.
How to Make Chocolate Crunch Cheesecakes
Step 1: Coarsely crush the topping Oreos in a food processor. Then, mix them with the remaining topping ingredients.
Step 2: Spread in an even layer on a prepared baking sheet and bake until crunchy. Set aside.
Step 3: Finely crush the crust Oreos in a food processor. Mix with the butter and fill the bottoms of paper-lined muffin tin wells. Bake until set.
Step 4: Beat the cream cheese until smooth. Then, mix it with the remaining filling ingredients.
Step 5: Fill the liners ¾ full and bake until the centers are set but still jiggly. Set aside to cool.
Step 6: Bring the heavy cream to a simmer. Then, pour it over the chocolate chips and stir until melted and glossy.
Step 7: Top the cooled cheesecakes with chocolate sauce and then sprinkle chocolate crunch over the sauce.
Step 8: Beat the heavy cream until thickened. Then, add half the powdered sugar and beat until combined. Add the remaining ingredients and beat until stiff peaks form. Pipe the whipped cream on top of each cheesecake, and lightly sprinkle with fine crumbs from the chocolate crunch. Enjoy!
Expert Tips
- Use Softened Cream Cheese: Use room temperature cream cheese for a smooth filling.
- Don’t Overbake: The centers should be set but slightly jiggly.
- Chill: Chill the cheesecakes for the best texture and flavor.
- Prep: Prep the individual components ahead of time for a more convenient dessert.
Chocolate Crunch Cheesecakes FAQs
The centers should be set but still slightly jiggly. They will firm up more as they cool.
Yes! These mini cheesecakes are perfect for making a day in advance. Just store them in the refrigerator and add toppings before serving.
Yes, store-bought whipped cream works fine if you want to save time.
Semi-sweet chocolate chips are commonly used, but you can use dark or milk chocolate depending on your preference.
Store in an airtight container in the refrigerator for up to 4 days.
Overbaking or overmixing can cause cracks. Be sure not to overbake and mix just until combined.
This usually happens if the cream cheese isn’t at room temperature. Make sure it’s softened before mixing for a smooth texture.
Great Meals to Pair with These Mini Cheesecakes
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Chocolate Crunch Cheesecakes
Ingredients
Chocolate Crunch
- 10 Oreo cookies
- 3.4 ounce instant chocolate pudding, use only ½ of the box
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
Cheesecake Filling
- 16 ounce cream cheese
- ½ cup granulated sugar
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
Chocolate Oreo Cookie Crust
- 25 Oreos
- 5 tablespoons butter, melted
Chocolate Ganache
- 1 cup Chocolate chips
- 1 cup Heavy cream
Whipped Cream
- 1 cup cold heavy whipped cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with paper liners or spray with non-stick cooking spray. Set aside
Chocolate Oreo Crunch
- In a food processor, pulse 10 Oreos until coarsely crushed.
- In a bowl, add the crushed Oreos, ½ of the chocolate pudding mix, and vanilla extract into the cookie mixture. Stir to combine.
- Melt butter, and pour into the crushed Oreos mixture. Mix until incorporated.
- Spread onto a parchment lined baking sheet and bake at 350 for 10 minutes.
- Remove from the oven and let cool.
Oreo Cookie Crust
- In a food processor, pulse 25 Oreos until finely crushed and then add to a medium bowl.
- Add melted butter to the cookie mixture. Stir to combine.
- Add enough cookie mixture to fill the bottom of each paper liner.
- Bake for 6 minutes at 350.
Cheesecake Filling
- Beat the cream cheese until smooth, approximately 2-3 minutes.
- Add eggs, sugar, and vanilla extract, and beat until combined.
- Add cheesecake mixture to each of the liners, ¾ full, dividing the batter equally (might have a little leftover filling).
- Bake for 18-20 minutes or until the center is set but still a little jiggly.
Chocolate Sauce
- Place chocolate chips in a medium bowl. Set aside.
- In a saucepan over low-medium, bring heavy cream to a simmer.
- Pour the hot cream over the chocolate chips and stir until the chips are fully melted and cream is well incorporated.
Homemade Whipped Cream
- In a medium bowl, beat heavy cream until thickened.
- Add half of the powdered sugar and beat for another 30 seconds.
- Add the remaining powdered sugar and vanilla, and mix until stiff peaks form.
- Place in the refrigerator until ready to use.
- Top each mini cheesecake with chocolate sauce, chocolate crunch, and piped whipped cream, and a light dusting of more chocolate crunch.
Notes
- Use Softened Cream Cheese: Use room temperature cream cheese for a smooth filling.
- Don’t Overbake: The centers should be set but slightly jiggly.
- Chill: Chill the cheesecakes for the best texture and flavor.
- Prep: Prep the individual components ahead of time for a more convenient dessert.
Nutrition
Tried them yesterday and they came out perfect. Easy to serve and really rich!
These Chocolate Crunch Cheesecakes are my new favorite dessert. They are so easy to make and very portable. I enjoyed them with my morning coffee.
A perfect combination of my two favorite dessert! Such a sublime treat for cheesecake lovers!
Been trying to print the chocolate crunch cheesecake, but advertising blocks some, tried many times, is there another way to get it
The crunch in the base was a fantastic contrast to the smooth cheesecake filling. These individual servings worked great for hosting, and the chocolate flavor was steady and well-balanced.
That’s what I’m talking about! I ate these in two bites. SOOOO good.
These are the best little cheesecakes I’ve made in a while. I love the Oreo flavor.