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Mini Chocolate Cheesecake Bites Recipe

Mini Chocolate Cheesecake Bites Recipe
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★★★★★

5 from 29 reviews

These Mini Chocolate Cheesecake Bites are delightful, rich, and perfectly portioned treats featuring a crunchy graham cracker crust, smooth chocolate-infused cheesecake filling, and a decadent chocolate drizzle topping. Ideal for parties, snacks, or dessert, they’re easy to make and irresistibly delicious.

Ingredients

Scale

For the crust:

  • 1 cup graham cracker crumbs (or chocolate cookie crumbs for extra chocolate flavor)
  • 3 tbsp sugar
  • 1/4 cup melted butter

For the cheesecake filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup sour cream (for creaminess)
  • 1/2 cup semi-sweet or milk chocolate chips (melted)
  • 1 egg

For the topping:

  • 1/4 cup semi-sweet chocolate chips (for drizzling)
  • Whipped cream (optional, for garnish)
  • Mini chocolate shavings or sprinkles (optional, for garnish)

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (165°C). Line a muffin tin with mini cupcake liners to ensure the mini cheesecakes can be easily removed after baking.
  2. Prepare the crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined and has a slightly crumbly texture.
  3. Press the crust: Spoon approximately 1 tablespoon of the crust mixture into each mini cupcake liner. Press down firmly with a spoon or your fingers to create a compact and even base layer for the cheesecake.
  4. Make the cheesecake filling: In a mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue beating until well incorporated. Mix in the sour cream until the mixture is smooth and homogeneous.
  5. Add melted chocolate: Melt the chocolate chips by heating them in the microwave in 20-30 second intervals, stirring between each until fully melted. Allow the melted chocolate to cool slightly, then fold it into the cheesecake filling. Beat in the egg gently until just combined, being careful not to overmix.
  6. Fill the liners: Spoon the cheesecake filling over the crust in each mini cupcake liner, filling them about 3/4 full to allow room for rising.
  7. Bake the cheesecakes: Place the muffin tin in the oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly to the touch. Remove from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Add chocolate topping: Melt the remaining 1/4 cup semi-sweet chocolate chips using the microwave or a double boiler. Drizzle the melted chocolate over the cooled mini cheesecakes. Optionally, garnish with whipped cream and mini chocolate shavings or sprinkles for an extra festive touch.
  9. Chill before serving: Refrigerate the mini cheesecakes for at least 2 hours to set fully. Serve chilled for the best texture and flavor.

Notes

  • Use chocolate cookie crumbs instead of graham cracker crumbs if you want to intensify the chocolate flavor in the crust.
  • Make sure the cream cheese is fully softened at room temperature for a smoother filling and easier mixing.
  • Do not overmix after adding the egg to prevent cracking or grainy texture in the baked cheesecakes.
  • An electric hand mixer or stand mixer works best for achieving a creamy filling.
  • If you don’t have mini cupcake liners, grease the muffin tin well or use silicone molds to prevent sticking.
  • Mini cheesecakes can be stored in the refrigerator for up to 4 days in an airtight container.
  • For an extra touch, serve with fresh berries or a dusting of cocoa powder.

Nutrition

Keywords: mini chocolate cheesecake bites, bite-sized cheesecake, chocolate cheesecake, mini cheesecakes, easy dessert recipes, party snacks, creamy cheesecake bites

Find it online: https://platedbyemma.com/mini-chocolate-cheesecake-bites-recipe/