Mini Chocolate Orange Cheesecakes

Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 58 minutes
Yields: 12 cheesecakes
Calories: 395 kcal

Mini chocolate cheesecakes infused with orange and topped with a dark chocolate orange ganache!



For the Crust

  • 12 Oreos
  • 1/4 cup unsalted butter 56g, melted

For the Cheesecake

  • 2 cups cream cheese 450g, softened
  • 1/2 cup caster/granulated sugar 100g
  • 2 large eggs room temperature
  • 1/4 cup cocoa powder 25g
  • Zest of 1 orange
  • 3 tablespoons orange juice

For the Ganache

  • 1 cup dark chocolate 175g, chopped
  • 1/2 cup heavy cream 115ml
  • 3 tablespoons orange juice


For the Crust

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin pan with muffin cases, and set aside.
  2. Using a food processor, pulse the Oreos into fine crumbs. Add the melted butter, and mix until all the crumbs are moist. Press the mixture into the prepared muffin cases. Bake for 8 minutes, then allow to cool whilst preparing the cheesecake.

For the Cheesecake

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the eggs, one at a time, then mix in the cocoa powder, zest and orange juice.
  2. Divide the mixture between the prepared muffin cases, and bake for 20 - 22 minutes, or until the cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight.

For the Ganache

  1. For the ganache, place the chocolate and cream into a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Whisk in the orange juice and allow to cool for 5 minutes.
  2. Pour the ganache over the tops of the cheesecakes, and chill until set.


Leftover cheesecakes can be covered and stored in the fridge for up to 4 days.

These cheesecakes freezes well, covered tightly, for up to 2 months. Thaw overnight in the fridge before glazing and serving.

The calories are an estimate only.