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Closeup of a mini chocolate orange cheesecake with an orange cut in half behind it.

Mini Chocolate Orange Cheesecakes

These mini chocolate orange cheesecakes with an Oreo cookie crust are incredibly easy to make in a muffin pan. They'll be a crowd-pleaser at your next party or holiday celebration! Their rich, creamy chocolate filling is perfectly balanced with a subtle orange flavor, courtesy of fresh orange juice and zest.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 12 cheesecakes
Author: Jamie

Ingredients

For the Oreo cookie crust

  • 18 regular Oreo cookies finely crushed
  • 5 tablespoons salted butter melted

For the chocolate orange cheesecake

  • 16 ounces full-fat cream cheese room temperature
  • 1/4 cup full-fat Greek yogurt room temperature
  • 4 ounces semi-sweet chocolate melted
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons orange zest the zest from one medium-sized orange
  • 1/4 cup orange juice the juice from one medium-sized orange

For the chocolate ganache

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

For the chocolate whipped cream

  • 1/2 cup heavy cream cold
  • 1/4 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract

Instructions

  • Make the Crust: Preheat oven to 325℉. Line a muffin pan with 12 cupcake liners and set aside. Use a food processor or blender to finely crush 18 Oreos. Melt the butter (about 20-30 seconds in the microwave). Mix together the melted butter and crushed Oreos in a medium-sized mixing bowl.
  • Scoop 2 tablespoons of the crushed Oreo mixture into the bottom of each lined muffin tin. Press down with your fingers to form a solid crust. Bake the Oreo crust in the preheated oven for 5 minutes.
  • Make the Cheesecake: Melt the 4 ounces of semi-sweet chocolate by microwaving in 30-second increments, whisking in between. Once the chocolate is melted, set it aside. In a large mixing bowl, use an electric mixer to cream the cream cheese and Greek yogurt for about 2 minutes, or until smooth. Add the melted semi-sweet chocolate and granulated sugar.
  • Add the eggs one at a time. Then add the vanilla extract and cocoa powder. Use a citrus zester to zest the orange into the batter. Then juice the orange and add the juice into the batter. Mix all ingredients until the batter is smooth.
  • Bake the Cheesecake: Fill each lined muffin cup with cheesecake batter all the way to the top. Bake the mini cheesecakes for 20 minutes. After 20 minutes, turn the oven off and open the oven door. Keep the muffin pan in the oven as it cools down. Let the mini cheesecakes cool for 20-30 minutes before removing the pan and adding the chocolate ganache.
  • Make the Chocolate Ganache: Add the semi-sweet chocolate chips and heavy cream to a microwave-safe bowl. Microwave in 30-second increments, whisking each time until the chocolate and cream are melted together. Whisk until smooth. Top each mini cheesecake with a tablespoon of chocolate ganache. Transfer the muffin pan of cheesecakes to the fridge to chill for 3-5 hours before serving.
  • Make the Chocolate Whipped Cream (Optional): To make the chocolate whipped cream, add cold heavy cream, powdered sugar, cocoa powder, and vanilla extract to a cold, large mixing bowl. Use an electric mixer set on medium-high and mix the ingredients for about 5 minutes, or until the liquid turns to a light whipped cream texture.
  • Transfer the whipped cream to a piping bag equipped with a piping tip and pipe the chocolate whipped cream onto each cheesecake. If you have an extra orange, you can zest over the mini cheesecakes as added decoration. Serve immediately, or transfer back into the fridge until it's time to serve the mini cheesecakes.

Notes

Tips for Making These Mini Cheesecakes Perfect:
  • Use room temperature ingredients. This is huge! To avoid clumps in your cheesecake, make sure you're using room-temperature cream cheese, Greek yogurt, and even room-temperature eggs!
  • Let the cheesecake cool down slowly. The reason I instruct you to open the oven door and let the cheesecakes gradually cool down to room temperature before transferring to the fridge is to avoid cracks in the cheesecake. *IF* cracks still appear on the tops, have no fear. The chocolate ganache and whipped cream will hide them. ;)
  • Make them ahead of time! Make these bad boys ahead to save yourself a ton of time! They also freeze beautifully, so if you want to make them several days ahead, just stick them in the freezer until you're ready to serve them. Just make sure to store them in an airtight container.
Storage:
Store the cheesecakes in an airtight container in the fridge for up to 3 days. You can also freeze these cheesecakes in an airtight container for up to 1 month.

Nutrition

Serving: 1mini cheesecake | Calories: 336kcal | Carbohydrates: 31g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 330mg | Potassium: 294mg | Fiber: 2g | Sugar: 25g | Vitamin A: 523IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 2mg
Calories: 336kcal
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