Decadent Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting, these cupcakes are the perfect dessert for parties or when you want a rich, indulgent treat. Each bite is creamy, chocolatey, and utterly satisfying.
Why You’ll Love This Recipe
Perfect individual-sized desserts for any occasion.
A delightful combination of creamy cheesecake and rich chocolate.
The whipped ganache frosting takes these cupcakes to a whole new level of decadence.
Easy to make yet impressive enough to wow your guests.
Store wonderfully, making them great for preparing ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Base:
12 chocolate sandwich cookies (like Oreos), crushed
3 tbsp melted butter
For the Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/4 cup sour cream
1/2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips, melted
For the Whipped Ganache Frosting:
1 cup heavy cream
6 oz semi-sweet chocolate, chopped
Directions
Preheat and Prepare:
Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
Make the Cheesecake Base:
In a bowl, combine the crushed chocolate sandwich cookies with melted butter. Mix well.
Spoon about 1 tablespoon of the mixture into each cupcake liner, pressing it down firmly to create a crust.
Prepare the Cheesecake Filling:
Beat the cream cheese and sugar in a large mixing bowl until smooth.
Add the egg, sour cream, and vanilla extract, mixing until well combined.
Fold in the melted chocolate until the batter is fully incorporated.
Assemble and Bake:
Divide the cheesecake batter evenly among the prepared cupcake liners, filling them about 3/4 full.
Bake for 18-22 minutes, or until the centers are set but slightly jiggly. Let the cupcakes cool completely at room temperature, then refrigerate for at least 2 hours.
Make the Whipped Ganache Frosting:
Heat the heavy cream in a saucepan or microwave until it just starts to simmer. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes before whisking until smooth.
Cool the ganache to room temperature, then refrigerate for 30 minutes until slightly thickened.
Using a hand mixer, whip the ganache until it becomes light and fluffy.
Frost the Cupcakes:
Pipe or spread the whipped ganache onto the chilled cheesecakes. For a finishing touch, add chocolate shavings or sprinkles if desired.
Serve and Enjoy:
Serve the cupcakes chilled. Store leftovers in the refrigerator for up to 3 days.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 22 minutes
Total Time: 2 hours 45 minutes (including chilling)
Servings: 12 cupcakes
Calories: 320 kcal per serving
Variations
Flavor Twist: Use white chocolate in the cheesecake filling or ganache for a different flavor profile.
Add a Crunch: Sprinkle chopped nuts or mini chocolate chips over the frosting for added texture.
Liqueur Addition: Stir a splash of coffee or orange liqueur into the ganache for a grown-up twist.
Cookie Alternatives: Swap out the chocolate sandwich cookies with graham crackers or chocolate wafer cookies for the crust.
Storage/Reheating
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unfrosted cheesecake cupcakes for up to 2 months. Thaw in the refrigerator overnight before adding frosting.
Reheating: These cupcakes are best served chilled, so reheating isn’t necessary.
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FAQs
How do I prevent cracks in the cheesecake?
To prevent cracks, avoid overmixing the batter and ensure the cheesecakes cool gradually before refrigerating.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, milk chocolate can be used, but it will make the cupcakes sweeter.
Can I make these cupcakes ahead of time?
Absolutely! Prepare the cheesecakes a day in advance and frost them just before serving.
What piping tip works best for the ganache frosting?
I like using a star tip for a decorative swirl, but any piping tip will work.
Can I use a different type of frosting?
Yes, you can top the cupcakes with whipped cream, buttercream, or even a simple chocolate glaze instead of ganache.
Conclusion
These Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting are a showstopper dessert that’s easy to make and perfect for any occasion. With their rich chocolate flavor and creamy texture, they’ll quickly become a favorite in your recipe collection. Whether you’re hosting a party or simply indulging in a sweet treat, these cupcakes deliver on all fronts. Enjoy.
📖 Recipe:
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Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Decadent mini chocolate cheesecakes topped with a luscious whipped ganache frosting, perfect for parties or an indulgent dessert. Each bite delivers creamy cheesecake and rich chocolate bliss.
Ingredients
For the Cheesecake Base:
12 chocolate sandwich cookies (like Oreos), crushed
3 tbsp melted butter
For the Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/4 cup sour cream
1/2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips, melted
For the Whipped Ganache Frosting:
1 cup heavy cream
6 oz semi-sweet chocolate, chopped
Instructions
- Preheat and Prepare:
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Cheesecake Base:
- Combine crushed chocolate sandwich cookies with melted butter. Mix well.
- Spoon about 1 tablespoon of the mixture into each liner, pressing it firmly to create a crust.
- Prepare the Cheesecake Filling:
- Beat cream cheese and sugar in a large bowl until smooth.
- Add egg, sour cream, and vanilla, mixing until combined.
- Fold in melted chocolate until fully incorporated.
- Assemble and Bake:
- Divide the filling among cupcake liners, filling each about 3/4 full.
- Bake for 18-22 minutes until centers are set but slightly jiggly.
- Cool completely, then refrigerate for 2 hours.
- Make the Whipped Ganache Frosting:
- Heat heavy cream until it simmers; pour over chopped chocolate in a bowl.
- Let sit for 2 minutes, then whisk until smooth.
- Cool to room temperature, then refrigerate for 30 minutes until slightly thickened.
- Whip with a hand mixer until fluffy.
- Frost and Serve:
- Pipe or spread whipped ganache onto chilled cheesecakes. Add chocolate shavings or sprinkles if desired.
- Serve chilled and store leftovers in the refrigerator.
Notes
For a flavor twist, use white chocolate or add a splash of liqueur to the ganache.
Store unfrosted cupcakes in the freezer for up to 2 months; thaw before frosting.
To avoid cracks, mix the cheesecake batter gently and cool gradually.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal
