Name: Triple Chocolate Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs (such as Oreos); 1/4 cup unsalted butter, melted; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup cocoa powder; 1/2 cup semi-sweet chocolate chips, melted; 1/2 cup milk chocolate chips, melted; 1/2 cup white chocolate chips, melted; Whipped cream, for topping (optional)

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These Triple Chocolate Cheesecakes are a dream come true for any chocolate lover. With three layers of different chocolates, this rich and creamy dessert offers a little something for everyone’s sweet tooth. Whether you’re preparing them for a special occasion or just for a personal treat, these individual cheesecakes are sure to impress.

Triple Chocolate Cheesecakes

Ingredients

1 1/2 cups chocolate cookie crumbs (such as Oreos)

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup cocoa powder

1/2 cup semi-sweet chocolate chips, melted

1/2 cup milk chocolate chips, melted

1/2 cup white chocolate chips, melted

Whipped cream, for topping (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C) and line a muffin tin with paper cupcake liners or lightly grease the cups.

In a medium-sized bowl, mix the chocolate cookie crumbs with the melted butter. Stir until the crumbs are well-coated.

Press about a tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust.

In a separate large bowl, beat together the cream cheese, sour cream, and granulated sugar until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and cocoa powder.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Drizzle the melted semi-sweet, milk, and white chocolate over the top of each cheesecake layer in a swirling pattern.

Use a toothpick or skewer to gently swirl the chocolate into the cheesecake batter, creating a beautiful marble effect.

Bake for 18-22 minutes, or until the edges are set and the center is slightly jiggly. The cheesecakes will firm up as they cool.

Let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Chill in the refrigerator for at least 2 hours before serving.

If desired, top with whipped cream before serving.

Servings and Timing

Servings: 12 mini cheesecakes

Prep Time: 15 minutes

Cooking Time: 20 minutes

Chill Time: 2 hours

Total Time: 2 hours 35 minutes

Variations

Add fruit toppings: I love adding fresh berries like raspberries or strawberries on top of these cheesecakes for a pop of color and extra flavor.

Nut crust: Swap the chocolate cookie crumbs for crushed nuts, like almonds or hazelnuts, for a unique twist on the crust.

Extra chocolate: If you're a serious chocolate lover, you can mix in more melted chocolate into the cheesecake batter itself for a richer flavor.

Storage/Reheating

These Triple Chocolate Cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days. If you'd like to store them for longer, they can be frozen for up to 2 months. Just be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. When you're ready to enjoy them, let them thaw in the refrigerator overnight. I find that reheating these isn't necessary, as they’re best served chilled.

FAQs

How do I make sure my cheesecake doesn't crack?

To prevent cracks, be sure not to overbake the cheesecakes. They should be slightly jiggly in the center when done. Allow them to cool in the pan and refrigerate them before serving to help them set properly.

Can I use a regular cheesecake pan instead of a muffin tin?

Yes, you can use a regular cheesecake pan, but it will alter the serving size. If you use a larger pan, just be sure to adjust the baking time accordingly.

Can I make these cheesecakes ahead of time?

Yes! In fact, I love making these cheesecakes a day ahead. Just let them chill in the fridge for at least 2 hours before serving, or overnight for a more firm texture.

What can I use if I don't have chocolate cookie crumbs?

If you don’t have chocolate cookie crumbs, you can use graham cracker crumbs mixed with a bit of cocoa powder for a similar flavor. You can also crush any chocolate cookies you have on hand!

Can I make this recipe gluten-free?

To make these cheesecakes gluten-free, simply use gluten-free chocolate cookies or any gluten-free alternative for the crust.

Conclusion

These Triple Chocolate Cheesecakes are a showstopper dessert that combines rich flavors and textures in each bite. Whether you’re baking for a special event or just indulging in a personal treat, I can guarantee these cheesecakes will be a hit. They’re easy to make, incredibly satisfying, and perfect for satisfying any chocolate cravings.

Recipe:

Triple Chocolate Cheesecakes

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Author: Cheryl
Total Time: 2 hours 35 minutes
Yield: 12 mini cheesecakes
Diet: Vegetarian

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Description

These Triple Chocolate Cheesecakes are a rich and creamy dessert featuring three layers of different chocolates—semi-sweet, milk, and white chocolate—perfectly balanced with a chocolate cookie crust.

Instructions

Preheat the oven to 325°F (163°C) and line a muffin tin with paper cupcake liners or lightly grease the cups.
In a medium-sized bowl, mix the chocolate cookie crumbs with the melted butter. Stir until the crumbs are well-coated.
Press about a tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust.
In a separate large bowl, beat together the cream cheese, sour cream, and granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and cocoa powder.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Drizzle the melted semi-sweet, milk, and white chocolate over the top of each cheesecake layer in a swirling pattern.
Use a toothpick or skewer to gently swirl the chocolate into the cheesecake batter, creating a beautiful marble effect.
Bake for 18-22 minutes, or until the edges are set and the center is slightly jiggly. The cheesecakes will firm up as they cool.
Let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Chill in the refrigerator for at least 2 hours before serving.
If desired, top with whipped cream before serving.