Before the pandemic reached the stage it is at today, I’d brought home ingredients for a 9 inch cheesecake. Then I realised it’s not the best idea to be locked in with a giant cheesecake in the fridge (or is it?). So I figured it’s best to scale it down a little, bake it in a loaf pan (like this banana cake) as a smaller cheesecake with 6 respectable slices, instead of 8 to 10 huge ones. And it’s certainly as delicious as any regular sized cheesecake.
Super chocolatey, rich, creamy and oh so decadent. The Oreo crust certainly doesn’t hurt. Let’s bake!
Adapted from this chocolate orange cheesecake from years ago, I simply skipped the orange and made the crust from chocolate Oreos instead of digestive biscuits. Worked like a charm! Melted chocolate thickens the batter beautifully so while the cheesecake is creamy, it’s also very rich and dense in a great way.
I would normally use a food processor to make cheesecake batter since it tends to splatter, but this is a smaller amount and can be made in a mixing bowl with a hand mixer easily. It does take some time to bake, as cheesecakes do, and should be chilled overnight for the best texture. But after that, omg, cheesecake for daaaaaaays.
It freezes beautifully so if you want to dig into a slice today and save the rest for another day in quarantine, you absolutely should. So not only is it a smaller size, it also doesn’t need to consumed very quickly or anything. Such a win! Oh also, these mini Nutella cheesecakes are equally great for small batch baking!
As you can tell, this is an unapologetically chocolatey treat. Just what we all need right now! The Oreo base is crunchy and perfect with the thick mousse like filling. BRB, going to grab a slice out of the freezer. Hope you’re all staying safe and ready to make some cheesecake!
Please read the recipe notes before beginning.
Small Batch Chocolate Oreo Cheesecake
Ingredients
For the crust
- 120 gms chocolate Oreos, about 12 cookies
- 3 tbsps melted butter
For the cheesecake filling
- 115 gms dark cooking chocolate (70% to 75%)
- 200 gms cream cheese, at room temp
- 1/3 cup plain yoghurt, at room temp (75 gms)
- 2 tbsps cocoa powder
- 2 eggs, at room temp (see notes)
- 2 tsps vanilla extract
- 1/2 cup caster sugar (95 gms)
Instructions
- First, make the crust. Use a food processor or blender to blitz the Oreos into fine crumbs (you could also add them to a ziploc bag and bash them with a rolling pin!). Add the melted butter and blitz again till the mixture clumps together when pressed between two fingers.
- Line a 9x5 loaf pan with non stick baking paper, leaving a little overhang for easy removal. Tip the buttery crumbs into it. Press down with a spatula or your fingers, firmly and evenly packing the crumbs down over the base and into the corners of the pan. Chill in the fridge for 20 mins.
- Meanwhile, preheat the oven to 160 C.
- Chop the chocolate into small pieces and place in a microwave-safe bowl. Heat in 10 second increments until melted, stirring to smoothen out any lumps. Set aside to cool slightly.
- Wipe the bowl of the food processor out and make the filling. (If you made the Oreo crumbs by hand and don't have a food processor, just use a mixing bowl and hand mixer for this step which is what I did).
- For the filling, beat the cream cheese for a few seconds to soften and smoothen it, then add the yoghurt, cocoa, eggs, vanilla and sugar. Beat to combine, but do not over mix the batter. Now pour in the melted chocolate and beat one final time until combined.
- Pour the filling out onto the chilled Oreo base and bake for 30 to 35 minutes until the center still has a wobble and the edges are puffed. Allow to cool in the oven for 20 minutes, then let the cheesecake cool completely at room temperature. Place it in the fridge to chill overnight.
- Use the paper overhang to lift the cheesecake out of the pan (run a sharp knife around the edges if needed to loosen it), then slice into 6 triangular pieces, or smaller squares if you prefer. Dig in!
- Cheesecake should be stored in the fridge at all times, where it will keep for a week. It will keep for about 2 months in the freezer. Happy baking!
Notes
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hello ,
hope you are doing fine. I wanted to bake small batch of mango cheesecake. if I have to go with the same quantities of the ingredients and replace dark chocolate with mangoes. am I right?
how many mangoes do I need to add for creamcheese filling
thanks
Hi Preethi, you can either make this small batch mango cheesecake https://thedessertedgirl.com/2021/04/26/eggless-baked-mango-cheesecake/ or halve this recipe https://thedessertedgirl.com/2018/05/14/baked-mango-cheesecake/ because adapting this chocolate cheesecake recipe might need some more changed which I haven’t tried
Thanks Gayathri for the prompt reply. sure I shall definently try for the cheesecake which is shared now. just bit hesitant to start with 600gms of creamcheese. hence wanted to try first with small batch .and I wanted to go with eggs .
can I halve this recipe https://thedessertedgirl.com/2018/05/14/baked-mango-cheesecake/
kindly let me know
Yup you can, let me know how it goes!
Hello. Any alternative to use j stead of cream cheese? We find ready made cream cheese hard to find
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
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Made this chocolate small batch cheesecake as posted and was rich, creamy and delicious. Will definitely make again.
Sooooo good.
Yay I’m so happy to hear that! Thank you 🙂
Hi, did you blitz just biscuit part of Oreos or with the middle filling ? If with the filling, did you use chocolate filling Oreo cookies or the original (white cream) Oreos?
Chocolate Oreos as written, and yes, with the filling 🙂
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Hello Gayatri
This recipe hasn’t been uploaded long but of course during quarantine I had make a cheesecake. Thank you again for sharing such yummy treats with the world.
Thank you for making it !