Mini Chocolate Orange Cheesecakes

This mini chocolate orange cheesecake recipe is a truly delicious crowd pleaser! They're made with rich cocoa powders, tangy cream cheese, decadent dark chocolate, fresh oranges, and they're topped with a gorgeous, silky chocolate ganache. Each cheesecake is individually portioned, which means this recipe is perfect for your next dinner party dessert, elegant birthday treats for someone special, or just an adorable, indulgent snack!

For more dark chocolate recipes, try Dark Chocolate Raspberry Cake, Malted Dark Chocolate Snack Cake, Dark Chocolate Chess Pie, and Dark Chocolate Tahini Cups.

Why you'll love these mini chocolate orange cheesecakes

• Chocolate & Orange Flavors: The combination of rich chocolate and bright citrus creates a unique and delicious flavor profile!
• Silky Smooth Ganache: This ganache is ultra rich in flavor and super smooth, making it the definition of indulgent.
• Chocolate Shortbread Crust: Instead of a typical graham cracker crust, these mini cheesecakes have delicious chocolate shortbread crusts that pack an even bigger chocolatey punch!
• Individual Servings: Baking these cheesecakes in a mini cheesecake pan makes the most adorable little treats that are a breeze to serve at a dinner party!

Ingredient Notes

• Chocolate: Use a high quality dark chocolate for a unique flavor profile. Alternatively, you can use semi-sweet chocolate, or even milk chocolate chips.
• Cream Cheese: Be sure to use room temperature block cream cheese!
• Sour Cream: Use full fat sour cream for optimum flavor and texture.
• Oranges: Use your favorite type of oranges!
• Cocoa Powders: I used a combination of dutch process and black cocoa powders for an extra rich chocolate experience.
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Flour: Use high quality unbleached all-purpose flour for best results.
• Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

STEP 1: Make the chocolate shortbread. In a medium or large mixing bowl, add the butter and use an electric hand mixer to cream until smooth. Add the powdered sugar, half teaspoon vanilla, and quarter teaspoon salt and beat for 2 more minutes. Lastly, add the flour and cocoa powders and mix on low speed until fully combined.

STEP 2: Chill and bake the shortbread crust. Use a 1 tablespoon cookie scoop to portion the dough between 12 cups in the prepared mini cheesecake pan. Press the shortbread dough into an even layer and up against the sides slightly in each cup. Place in the fridge to chill for at least 20 minutes. Dock the shortbread dough with the tines of a fork, then bake for about 12 minutes until they’re puffed up and no longer look doughy. Remove them from the oven and gently press them back down. Allow them to cool completely while you make the cheesecake filling.

STEP 3: Rub sugar & zest together. In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, orange zest, and salt. Rub them together with your fingers until it resembles wet sand and smells aromatic.

STEP 4: Mix in wet ingredients. Add the cream cheese and sour cream, and beat on low speed until fully combined and smooth. It’s very important to get all of those lumps out now! While mixing on low speed, add the eggs one at a time, allowing each to fully incorporate into the mixture before adding another.

STEP 5: Add chocolate and orange. Scrape down the sides of the bowl with a rubber spatula, then add in the melted chocolate, orange juice, vanilla, and sifted cocoa powder. Mix on low speed until fully combined. Scrape down the bowl again to ensure everything is properly combined.

STEP 6: Bake cheesecakes. Use a large cookie scoop to portion the cheesecake batter between the 12 cups in the mini cheesecake pan, filling each about ¾ full. Smooth out the tops, then tap the pan on the counter a few times to release any air bubbles. Set aside. Bake the cheesecakes in a water bath for 25-30 minutes or until the tops appear matte. Turn the oven off, crack the oven door, and leave the cheesecakes for 30 minutes. Then, remove the cheesecakes from the oven and the water bath, and allow to cool completely at room temperature. Finally, place the pan in the fridge uncovered to chill overnight.

STEP 7: Make ganache and decorate. In a small saucepan, bring the heavy whipping cream to a simmer or about 190 degrees F. Once simmering, remove from heat and add the chocolate to melt. Use a small rubber spatula or spoon to gently stir until the chocolate has melted and the ganache is homogeneous (it should thickly coat the back of a spoon). Spoon the chocolate ganache topping onto each mini cheesecake, allowing some to drip down the sides. Top with orange slices and enjoy!