Mini Chocolate Cheesecake Bites Recipe

Introduction

These Mini Chocolate Cheesecake Bites are the perfect sweet treat for any occasion. With a rich chocolate crust and creamy chocolate-infused filling, they offer a delightful bite-sized indulgence that’s easy to make and sure to impress.

Ingredients

• 1 cup graham cracker crumbs (or chocolate cookie crumbs for extra chocolate flavor)
• 3 tbsp sugar
• 1/4 cup melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/2 cup semi-sweet or milk chocolate chips (melted)
• 1 egg
• 1/4 cup semi-sweet chocolate chips (for drizzling)
• Whipped cream (optional, for garnish)
• Mini chocolate shavings or sprinkles (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 325°F (165°C). Line a muffin tin with mini cupcake liners to ensure easy removal.
2. Step 2: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is crumbly and well mixed.
3. Step 3: Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly to create an even base.
4. Step 4: In a mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add powdered sugar and vanilla extract, then mix until combined. Stir in sour cream until smooth.
5. Step 5: Melt the chocolate chips in the microwave in 20-30 second intervals, stirring in between, then allow to cool slightly. Add the melted chocolate to the cream cheese mixture and mix well. Beat in the egg carefully without overmixing.
6. Step 6: Spoon the cheesecake filling over the crust in each liner, filling about three-quarters full.
7. Step 7: Bake for 18-20 minutes until the centers are set but slightly jiggly. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Melt the remaining chocolate chips and drizzle over the cooled cheesecakes. Add whipped cream and chocolate shavings or sprinkles if desired.
9. Step 9: Chill the mini cheesecakes in the refrigerator for at least 2 hours before serving.

Tips & Variations

• Use chocolate cookie crumbs instead of graham crackers for a richer chocolate crust.
• Try adding a teaspoon of espresso powder to the filling to enhance the chocolate flavor.
• For a nutty twist, sprinkle chopped toasted nuts on top before chilling.
• If you don’t have mini cupcake liners, use a silicone mini muffin pan to prevent sticking.

Storage

Store the mini cheesecake bites in an airtight container in the refrigerator for up to 4 days. For best taste and texture, enjoy chilled. You can also freeze them for up to one month; thaw overnight in the refrigerator before serving. Avoid microwaving to prevent cracking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be prepared and baked a day ahead. Keep them refrigerated and add the chocolate drizzle and toppings just before serving for the freshest look and taste.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of Greek yogurt. It adds similar creaminess without altering the flavor significantly.

Mini Chocolate Cheesecake Bites Recipe

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★★★★★

4.5 from 105 reviews

These Mini Chocolate Cheesecake Bites are delightful, rich, and creamy treats featuring a crunchy graham cracker crust, smooth chocolate-infused cheesecake filling, and a drizzled chocolate topping. Perfectly portioned for parties or a sweet snack, they offer an irresistible blend of classic cheesecake and chocolate flavors in bite-sized form.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 24 mini cheesecake bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 your oven to 325°F (165°C) and line a mini muffin tin with cupcake liners to make removal easier.
2. Prepare the Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture becomes combined and slightly crumbly.
3. Form the Crust Base: Spoon about 1 tablespoon of the crust mixture into each mini cupcake liner, pressing firmly with a spoon or fingers to create an even, compact base.
4. Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; mix until combined. Incorporate sour cream until the mixture is smooth.
5. Add Melted Chocolate: Melt the chocolate chips carefully in the microwave in short intervals, stirring between, and let cool slightly. Stir the melted chocolate into the cheesecake filling until well blended. Beat in the egg just until incorporated, being careful not to overmix.
6. Fill the Liners: Spoon the cheesecake mixture over the crust in each mini muffin liner, filling about three-quarters full.
7. Bake the Cheesecakes: Bake for 18-20 minutes or until centers are set but still slightly jiggly. Allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Add Chocolate Topping: Melt 1/4 cup chocolate chips in the microwave or over a double boiler. Drizzle this melted chocolate over the cooled mini cheesecakes. Optionally, garnish with whipped cream and mini chocolate shavings or sprinkles.
9. Chill Before Serving: Refrigerate the mini cheesecakes for at least 2 hours to set fully before serving.

Notes

• You can substitute graham cracker crumbs with chocolate cookie crumbs for a richer chocolate flavor in the crust.
• Be careful not to overmix the egg into the filling to prevent cracking during baking.
• Allow the cheesecakes to cool completely before drizzling with chocolate to prevent melting.
• Use mini cupcake liners to achieve perfectly portioned bites easily handled and served.
• Refrigerate leftovers in an airtight container for up to 5 days.

Keywords: mini cheesecake bites, chocolate cheesecake, bite-sized dessert, easy cheesecake recipe, party desserts, mini muffins, graham cracker crust