Mocha Oreo Mini Cheesecakes

Have a sweet tooth but don’t know how to satisfy it? Try these easy and delicious Mocha Oreo Mini Cheesecakes, made with an Oreo crust, a mocha cheesecake filling, and freshly whipped cream! Topped with even more Oreos for a decorative topping.

Individual desserts always feel much more special. You get your own little gift of sweetness without any worry of having to share. It isn’t possible to eat too much, because each dessert is portioned. Plus, you can always go back for seconds or thirds!


One great dessert to make individually are cheesecakes. Mini cheesecakes are portable, quick to make, and beautifully festive. For a fun twist on personal cheesecakes, try these chocolatey Mocha Oreo Mini Cheesecakes, made in a muffin tin! Flavors of rich chocolate and coffee combine into the perfect sweet bite.


Simply use a cupcake pan and some paper liners to create this decadent dessert, which you likely already have in your pantry! Oreos give these cheesecakes a lovely chocolate crust, while instant coffee and cocoa powder flavor the cream cheese filling. The addition of eggs makes the filling extra fluffy and moist.


Let’s dive into exactly how to make these cheesecakes, and why the flavors of coffee and chocolate work so well together! Seriously, you will not regret making these individual desserts. Bring them to your next gathering, birthday party, and more!

What is Mocha?

Mocha is a classic flavor combination that is loved all over the world. It generally involves a high-quality coffee with the addition of chocolate flavoring. The cocoa can come from a variety of sources, from syrups to cocoa powder, to rich melted chocolate. 


Mocha is most commonly found in coffeehouses, but it can also flavor a variety of desserts. You can find mocha muffins, cakes, brownies, and oatmeal, among countless other desserts. If there is both coffee and chocolate present in the recipe, you can label it as mocha.


The beautiful thing about mocha-flavored desserts is that coffee only enhances the flavor of chocolate. It brings out the toasted notes while not changing the flavor entirely to coffee. When you are baking any chocolate dessert,  the addition of prepared coffee or instant espresso powder will bring a nuanced balance to the chocolate essence. In short, coffee makes chocolate taste more chocolatey!

Baked Cheesecakes vs. No-Bake

Mocha Oreo Mini Cheesecakes are baked cheesecakes, meaning they need to be cooked before consumption. This is due to the presence of raw eggs in the cheesecake batter. Eggs create a custard-like fluffiness within the cheesecake filling. Baked cheesecakes are often more dense than no-bake cheesecakes due to the eggs and baking process.


No-bake cheesecakes do not use eggs in the batter, so you can eat them after some resting time in the fridge. Some recipes call for prebaking the crust, while others do not. Unbaked cheesecakes often have less structure than baked cheesecakes, so consider that when making a no-bake cheesecake. Either way, unbaked and baked cheesecakes are both equally delicious!

How to Make the Perfect Crust

The crust of a cheesecake is often regarded as the best part. You want a crunchy, sweet, buttery bite that contrasts the soft, fluffy filling. Opt for a crust made from something you like, such as graham crackers, cookies, or even chips for a salty contrast!


Once you have chosen a crunchy crumb for your cheesecake crust, the second crucial ingredient is butter. Melted butter and cookie crumbs are the quintessential ingredients for any cheesecake or tart crust. If you choose to prebake the crust for a no-bake cheesecake, the crumbs will firm up in the oven, leading to the perfect texture before adding the filling.


When baking, you never want to overbake your crust. Start with 8-10 minutes, especially for individual cheesecakes. If you are making a larger crust, increase the time up to 15 minutes. You do not want the crust to burn, only to set.


If making a baked cheesecake, you will bake the crust at the same time as the filling. They will easily cook together in the oven, becoming one cohesive dessert without multiple baking steps. In the end, the crust will be crisp and the filling will be perfectly baked.


If you have dietary restrictions, such as an allergy to gluten, feel free to use gluten-free cookies for your crust. There are many varieties, even gluten-free Oreos! You can even supplement some of the cookie crumbs for nuts, blending them into the crumbs before mixing with butter. Nut crusts are very delicious and are slightly healthier than pure cookie crusts!


Now, let’s dive into exactly how to make these amazingly delicious Mocha Oreo Mini Cheesecakes!


Chocolate lovers have a new favorite dessert! Mocha Oreo Mini Cheesecakes are deeply chocolatey, with an Oreo crust and a mocha cheesecake filling, topped with freshly made whipped cream.

Makes 12 mini cheesecakes

Prep time: 10 minutes

Cook time: 20 minutes



1 cup Oreo crumbs (about ½ package, blended)

½ stick butter, melted

2 (8-oz.) packages of cream cheese, softened

⅓ cup sour cream

½ cup granulated sugar

¼ cup Dutch-pressed cocoa powder

1 tablespoon instant coffee

1 teaspoon vanilla extract

2 large eggs

1 cup heavy whipping cream

2 tablespoons powdered sugar

Halved Oreos, for garnish



  1. Preheat the oven to 325 degrees F. 
  2. Prepare a muffin tin with 12 cupcake liners to keep the cheesecakes from sticking.
  3. In a bowl, mix the Oreo crumbs and the melted butter until well combined. 
  4. Place a heaping tablespoon of crumbs into each cupcake liner. Press down to flatten the crust.
  5. In a mixer, either handheld or a stand mixer, cream the cream cheese until it is light and fluffy. Add the sour cream, sugar, cocoa powder, instant coffee, and vanilla. Mix to combine well.
  6. Add the eggs, one at a time, incorporating fully between each egg.
  7. Using a ¼-cup measuring spoon, scoop the cheesecake filling into each cupcake liner, on top of the crust, filling to the top of the liner. Tap the pans lightly to pop any bubbles.
  8. Place into a preheated oven and bake for 18-20 minutes until the tops of the cheesecakes are set. 
  9. Remove from the oven and allow the cheesecakes to cool completely.
  10. Once cooled, whip the heavy cream using a hand mixer. Sprinkle in the powdered sugar and beat until stiff peaks form.
  11. Top each cooled cheesecake with the whipped cream. Garnish each with a halved Oreo and serve.

Tamara Pierce

Tamara Pierce is a food writer at Elapasony, passionate about exploring diverse cuisines and sharing recipes and food experiences. From trendy restaurants to local hotspots, she's always on the lookout for new and exciting flavors.

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