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This mini chocolate cheesecake is baked in a 4-inch springform pan and made with simple ingredients like full-fat cream cheese, heavy cream, eggs at room temperature, and melted chocolate for the richest chocolate flavor. It’s the perfect chocolate dessert for two and an ideal make-ahead treat for Valentine’s Day, date night, or any time a chocolate craving hits.
Unlike full-size cheesecakes, this small-batch recipe is easy to manage, bakes evenly, and chills beautifully in the fridge. With an Oreo crust, a smooth chocolate cheesecake batter, and a silky chocolate ganache topping, this mini cheesecake delivers bakery-style results without the stress.
More cheesecake recipes You’d Love!
- The Best 4-inch Small Burnt Basque Cheesecake for Two/One
- Mini Cheesecake recipe for one/two
- The Best No Bake Cheesecake Bars with vanilla beans
Let’s Chit Chat!
This mini chocolate cheesecake has been on repeat in our house since Kyle and I first got together. It’s one of those desserts that feels really indulgent without being over the top, rich, creamy, and chocolatey, but perfectly sized for two. No leftovers sitting in the fridge for days, no pressure to share slices evenly… just a cozy dessert we can enjoy together.
I love making this when we want something special but low-effort, whether it’s Valentine’s Day, a date night at home, or just a random weeknight craving. There’s something about a small cheesecake that feels extra intentional, like you made it just because, not because you had to.
Why This Recipe Works!
- Small batch means better control: Baking a 4-inch cheesecake makes it much easier to manage temperature, texture, and doneness compared to a full-size cheesecake.
- Room-temperature ingredients: Using room-temperature cream cheese, eggs, and heavy cream creates a smooth, lump-free batter that bakes evenly.
- Oreo crust for contrast: The dark, buttery Oreo crust adds structure and balances the rich chocolate filling perfectly.
- Minimal mixing: Mixing just until combined prevents excess air, which helps keep the cheesecake creamy and crack-free.
- Slow cooling: Letting the cheesecake cool gradually (oven then counter then fridge) keeps the texture silky and prevents sinking or cracking.
- Ganache covers everything (in the best way): Even if you get a tiny imperfection, the chocolate ganache smooths it right out and adds an extra layer of indulgence.
Table of Contents
- More cheesecake recipes You’d Love!
- Why This Recipe Works!
- Ingredients You’ll Need
- How to Make the Oreo Crust
- How to Make the Cheesecake Batter
- Baking & Cooling Tips
- Chocolate Ganache Topping
- Tips for a Crack-Free Mini Chocolate Cheesecake
- Frequently Asked Questions
- Topping Ideas
- 4-inch chocolate cheesecake mini recipe Recipe
Ingredients You’ll Need
This mini chocolate cheesecake recipe uses simple, easy-to-find ingredients. For the smoothest batter, make sure everything is at room temperature before starting.
- Full-fat cream cheese
- Heavy cream or heavy whipping cream
- Large eggs, room temperature
- Vanilla extract
- Melted chocolate or dark chocolate chips
- Dutch-processed cocoa powder
- Sugar
- Unsalted butter, melted
- Oreo cookie crumbs (fine crumbs, filling removed)
Full measurements are listed in the recipe card below.
How to Make the Oreo Crust
- To make the Oreo crust, blend the Oreo cookies into fine crumbs using a food processor or blender. Transfer the crumbs to a large bowl, then mix with melted butter until the mixture resembles wet sand.
- Press the crust firmly into the bottom of a parchment-lined springform pan, using the bottom of a glass to compact it. Bake crusts at the proper oven temperature until set, then let cool slightly before adding the cheesecake filling.
How to Make the Cheesecake Batter
- In a large bowl, beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Add sugar, cocoa powder, and vanilla extract, mixing just until combined.
- Pour in the heavy cream, then add the large eggs, one at a time. Mix gently to incorporate less air, which helps prevent cracks while baking. Finally, fold in the melted chocolate until the batter is smooth and glossy.
- Pour the cheesecake batter over the baked crust and gently tap the pan on the counter to release air bubbles.
Baking & Cooling Tips
- Bake the cheesecake until the edges are set and the center still has a slight jiggle. Avoid opening the oven door during baking, as sudden temperature changes can cause cracks.
- Once baked, turn off the oven and crack the door slightly using a wooden spoon. This slow cooling process helps the cheesecake settle evenly before transferring it to the counter to cool completely.
Chocolate Ganache Topping
To make the chocolate ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in 15–20 second intervals, stirring between each, until smooth.
Pour the ganache over the chilled cheesecake and allow it to set for 15–20 minutes before slicing. Top with whipped cream or fresh berries if desired. Learn more about chocolate ganache here!
Tips for a Crack-Free Mini Chocolate Cheesecake
- Cool slowly in the oven then on the counter before placing it in the fridge
- Use room temperature ingredients
- Don’t over beat the egg (adds too much air and makes your final cheesecake crack)
- Keep the oven door closed while baking
Frequently Asked Questions
The edges should be set while the center remains slightly jiggly. The cheesecake will continue to set as it cools.
Let it cool at room temperature for about 1 hour, then chill in the fridge for at least 4 hours. Overnight is ideal.
Yes! This cheesecake can be made up to 2 days in advance and stored in the fridge until ready to serve.
Store in an airtight container in the refrigerator for up to 5 days. The crust is best within the first 2 days.
Yes. Chill fully, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the fridge.
Yes! You can use chocolate graham crackers, classic graham crackers, or even a shortbread cookie crust. Just keep the butter-to-crumb ratio the same.
Cracks usually happen from overmixing the eggs, sudden temperature changes, or cooling too quickly. Make sure all ingredients are at room temperature, avoid opening the oven door, and cool the cheesecake slowly.
You can, but the cheesecake will be sweeter. If using milk chocolate, reduce the sugar slightly to keep the chocolate flavor balanced.
Topping Ideas
- Caramel sauce
- Chocolate ganache
- Chocolate shavings
- Whipped cream
- Peanut butter drizzle
- Cherry pie filling
- Candied nuts
- Strawberries or mixed berries
4-inch chocolate cheesecake mini recipe
Equipment
Ingredients
- 4 oz Cream cheese At room temperature
- 2 tbsp Heavy cream At room temperature
- 2 tbsp Sugar
- 2 tsp Cocoa powder
- 1 medium Egg at room temperature
- 1/4 tsp vanilla
For the Oreo crust
- 4 oreos with the creamy center removed
- 1 tbsp butter melted
- 1/2 tbsp granulated sugar
Chocolate ganache
- 1 oz semi sweet chocolate chips
- 1 oz heavy cream
- Strawberries for topping Optional
Instructions
- First, start by preheating the oven to 325F then line the bottom of your 4-inch mini cheesecake pan with parchment paper and set aside.
- In a food processor add in the 4 Oreo cookies (minus the creamy filling) and the sugar then pulse until crumbly, add in the melted butter and pulse until the mixture looks wet. Add the Oreo cookie mixture to the prepared springform pan and pack using a shot glass.4 oreos, 1 tbsp butter, 1/2 tbsp granulated sugar
- Bake the crust in the preheated oven for 10 minutes, then lower the oven temperature to 300F. Pull the crust out and let it cool completely.
Make the cheesecake filling
- In a large bowl mix the cream cheese, heavy cream, sugar, cocoa powder, and vanilla until combined. Add in the egg and beat just until combined. Don't over mix!4 oz Cream cheese, 2 tbsp Heavy cream, 2 tbsp Sugar, 2 tsp Cocoa powder, 1 medium Egg, 1/4 tsp vanilla
- Pour the cheesecake mixture into the crust and bake for 30 minutes. The cheesecake will be slightly jiggly in the center but set around the edges.
- Once the cheesecake is done baking, turn off the oven, and prop open the oven door with a wooden skewer. Let the cheesecake cool in the oven for 30 minutes.
- Pull the cheesecake out of the oven and gently run a sharp knife around the edges then let it cool at room temperature for 30 minutes to an hour then transfer to the fridge for at least 4 hours.
Make the chocolate ganache
- In a microwave safe bowl add in the chocolate chips and heavy cream then microwave in 30 second increments, making sure to stir after each 30 second increment. Once the chocolate heavy cream mixture is fully melted, pour over your chilled cheesecake and let it set for 15-20 minutes, decorate with strawberries and enjoy!1 oz semi sweet chocolate chips, 1 oz heavy cream, Strawberries for topping
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy and one of the best cheesecakes I’ve ever had!
Love hearing that!
Thank you for sharing Shelley!
While having to break out the baking scale may be a bit of an annoyance for some, it is well worth it! Incredibly simple to follow and came out wonderfully. I substituted the crust for 5 of the keebler pre-made mini crusts, so I cannot speak on that part of the recipe. However, the cheesecake itself and the ganache were delightful. I’ve had issues with other recipes giving me enough batter for 3 full size cakes, and having to divide ingredients myself was just too much of a bother. If you want something that is easy to make, requires no fancy techniques, and is incredibly rich without being too fudgy, this is perfect!
Thank you for sharing your experience with the chocolate cheesecake recipe! It’s great to hear that it turned out wonderfully for you. Using pre-made mini crusts is a convenient shortcut, and I’m glad to hear that the cheesecake and ganache were delightful.
Hi, this looks so amazing! I wanna make it so bad but I have a 6-7 inch spring form pan. Will it still work?
Unfortunately, I’ve never tried that before so I can’t guarantee the same results. If you’re going to use a larger springform pan, you might have to double the measurements and bake it for longer. But let me know how it turns out if you end up trying it!
Chahinez
I just made this but I guess I didn’t get the cream cheese to warm enough room temp.
I thought it was but I went ahead as I had added the other ingredients but noticed it was lumpy after I mixed. I have it in the oven now but not sure about the texture after cooked. I’m sure it may be terrible but I’m still hopeful.
Will try again soon regardless of the outcome. Thanks for the recipe.
Hope you still enjoyed it!
I made this cheesecake & it was totally amazing. I did my own spin on it by drizzling melted chocolate and caramel on top. And I also did not have a 4″ springform pan, but I do have a 4″ cake pan. I cut four strips of parchment paper and lined them inside the pan with the edges of them hanging out over the pan. So when the cheesecake was cool, I lifted it right out. It worked perfectly👍🏻 But again, this cheesecake was amazing. I also tried your 4″ regular cheesecake, and also was amazing. I topped that one with cherry pie filling 😋Thank you for again for sharing these amazing recipes ❤️😋
Wow! Your cheesecakes sound incredible! Thank you for sharing your wonderful experience and I’m grateful you enjoyed the recipes 🙂
Love cheesecake. Will be trying this smaller size!!!
So excited for you to try it!
Chahinez
My springform pan was just over 4” and the cheesecake turned out great! We wanted something small for a three person celebration and this was rich and filling. I used the Oreo filling on top of the cake to provide some contrast to the raspberries we served it with; the others who enjoyed this cheesecake with me thought it would be great on top of the cheesecake before adding the ganache. No problem – I am sure we will try it again – and enjoy it again!
So excited to try this. I was just asked to make a “small” chocolate cheesecake for a special girls 14th birthday (she didn’t want to have to share with her brother! Quick question, if I have oreo cookie crumbs instead of 4 oreos, any suggestions on how many crumbs I should use?
Awh how cute!
It’s about 1/4 cp of crumbs!
Chahinez
Very easy and delicious! Thank you for providing such detailed instructions.
So happy it turned out well for you my friend!
Chahinez
This looks so good and I really want to make it! It’s the perfect size.
Only thing is, I don’t have a 4” springform pan (and I have a lot of kitchen equipment. I mean, how many people just happen to have a 4” springform pan?
Would this work in a 9” pie plate or something else?
Hi Jeff,
Unfortunately, this recipe is made for a 4 inch psirngform pan, so I never tried it in anything else! I would think you would have to double it for a 9 inch plate and change the baking time.
Let me know if you try it in anything other than a 4 inch springfrom pan!
Chahinez
I am not gonna lie I made this and couldn’t stop myself from eating it all! I love chocolate cheesecake and this is the perfect dessert for me!
I have the same issue!! The creamy chocolate is so addicting!! I’m so happy you liked it!
Have a great day,
Chahinez